PS268 Chapter Notes - Chapter 9: Alcohol-Related Dementia, Chlordiazepoxide, Thiamine
Document Summary
Alcoholic beverages: fermentation and fermentation products. Fermentation forms basis for all alcoholic beverages. Production of alcohol from sugars through actions of yeast. Most fruits and grains can be used to produce alcoholic beverages. Grains contain starch and must be turned into sugar before it can ferment (malt: malt dried, sprouted barely, distilled products. Distillation is necessary to reach alcohol concentration above15% Process where alcohol is heated and vapours are collected and condensed into liquid again: condensed liquid has higher concentration of alcohol. Alcohol in n. a is indicated by proof. Proof- measure of alcohol content, twice the alcohol percentage per volume: beer. Made by adding barley malt to other cereal grains. Solids are filtered out before yeast is added to start fermentation. Most of the beer sold in na are lagers. To brew lager, bottom settling yeast is used, must age, colder temperatures. Ales require top fermenting yeast, warmer temps, and more malt/hops. Malt liquour brewed like lager but aged longer.
