The science contained in a beer

Hello friends and fellow science lover, I bring you another delivery of more knowledge, this time this weekend I was having a very cold beer, it was where I started to look at the beer and observe what information science can give us. Apart from being a very refreshing drink and also with some antiquity, beer gives us a lot of information, at the ion level, since reader friends in the water used in brewing, has as elements: calcium, magnesium, bicarbonate and sulphate, as well as sodium, chlorine and sulphate are evidence that they can influence the taste of the water, the singular thing of all is that they do not affect its pH with all these elements.

The chemical composition of the beer is based on Humulone, a chemical compound combined with carbonated water, the singular thing, dear reader, is a type of alpha acid, thanks to this compound they prevent the formation of bacteria and thus prolong the life of the beers. Continuing in this order of ideas, my beer-loving friend, another very unique physical and chemical process occurs, which is isomerization. This shows us how one molecule is transformed into another, ok, everything is perfect, but we must bear in mind that it has the same atoms but arranged differently, forming alpha acid and beta acid.

Another very unique process is pasteurization, where thanks to this process it lengthens the preservation of food and beverages, in our case we have to start with knowing the precise time of the pasteurization temperature in the beer in order to have Optimum results in color, aroma and flavor, since within this process at a thermal level in order to inactivate the vegetative cells of pathogenic microorganisms, cerials are used for the elaboration of beer and the fermentation process is also carried out. The technology applied is generally or standardized in a tunnel-type pasteurizer, for 10 to 20 minutes at a temperature of 60°C.

A representation of intramolecular hydrogen bonding in acetylacetone.

An important fact about beer is also evident, it is evident how much it releases bubbles and foam, there is another reaction, it is also evident how the bond energy originates, why, my friend, readers, would this be released by the formation of a mole of chemical bonds, from its constituent fragments and its acids within the process. Besides, thanks also for the hydrogen, since the hydrogen bridges the dipole-dipole intermolecular force, thanks to the fact that only one electron shields its positive nucleus, as a physical phenomenon.

We cannot forget the fermentation process in the complete absence of oxygen, thanks to this fundamental element for the activation of some microorganisms that process carbohydrates, to process the sugars to transform it into alcohol, in our case the ethanol family of alcohols , since my friends this is an aliphatic organic chemical compound with a hydroxyl functional group, which is CH3-CH2-OH thanks to its density of 789 kg/m³; 0.789g/cm³.