Psychology 2020A/B Lecture Notes - Lecture 8: Nucleus Accumbens, Ligand-Gated Ion Channel, Diuretic

• School: Western University
• Department: Psychology
• Course: Psychology 2020A/B
• Professor: Caroline Strang

Document Summary

Fermentation: the process of converting natural sugars into ethyl alcohol by the action of yeasts. Ethyl alcohol: the product of fermentation of natural sugars. You get drinkable alcohol by the fermentation of sugar from natural products like: honey, grapes, apple, berries, molasses, rye, sugar cane. You leave it alone in a warm containing and then nature does its work. Microscopic yeast cells that are usually floating around in the air end up landing on this sugary material and it ends up literally consuming all the sugar in it. For every sugar molecule is consumers, 2 alcoholic molecules and 2 carbon dioxide molecules are left behind as waste. The carbon dioxide bubble out of the drink and what is left is an alcoholic drink. Basic fermentation produces alcoholic content of 12-16% - grape wine with a kick o. Brewing: process of making beer from barley grain malt o. You soak barley in water until the sprouts grow.