Subject Index
Downloaded by UNIV OF OTAGO on July 3, 2015 | http://pubs.acs.org Publication Date (Web): June 15, 2015 | doi: 10.1021/bk-2015-1189.ix002
A Alcohol metabolism and treatment of alcoholism, 191 alcohol dehydrogenase acetaldehyde and NADH, 199f amino acid residues, 197 coenzyme-binding domain and catalytic domain, 197 mechanism of ethanol oxidation, 198f aldehyde dehydrogenase, 199 tetrahedral intermediate, 200f disulfiram inhibition of ALDH, mechanism, 203f disulfiram-alcohol reaction, possible effects, 202t enzyme-catalyzed reaction, 194 line formula and spacefill structure disulfiram, 201f ethanol, acetaldehyde, and acetic acid, 193f NAD+, 195f metabolism of alcohol by liver enzymes, 196f pharmacology of alcohol, 192 Alcoholic beverages, 1 classification concentrated beverages, 2 non-concentrated beverages, 2 fermented beverages preparation fermentation, 5 fermentation mixture, 4 history, 2 post-fermentation processing aging/conditioning, 6 carbonation, 6 distillation, 6 packaging, 7
B Beer and brewing beer and brewing class learning outcomes, 52 brewer does not thrive by molecules alone, 48 malting and brewing science laboratory class, 50 lecture class, 49 practical realities, 48
principles, appreciation and understanding, 47 Beer as an introduction to chemistry beer chemistry resources, 96 beer learning goals, 87 chemical structures condensed structure, 90 distorted representation of maltose, 95f Fischer projection D-glucose, 94f Haworth projection α-D-glucose, 94f hybrid structure isohumulone, 93f Lewis structure, 90 Lewis structure isohumulone, 92f semicondensed structure, 91 semicondensed structure of ethanol, 91f sugar structures, 93 course content and goals, examples of application, 88t general education learning goals, 87 introductory course, characteristics, 83 mathematics, 89 student expectations, 84 themed course, 84 Brewing science courses beer judge certification program (BJCP) style guidelines, 59 brewing science at UNK, 60 cumulative grade distribution over offerings, 65f laboratory curriculum, 61t brewing science Capstone at UNK, details, 61 brewing science program at UNCo, 56 brewing science program details (UNCo), 57 challenges, 63 index of refraction of unknown liquid, 62f introduction to brewing science syllabus at UNCo, 58t Brewpub and brewery operations beer brewing lab, 100 chemistry and biochemistry lectures lecture 1, history of beer and brewing, 100 lectures 2-5, brewing process and beer ingredients, 101 course creation, history, 98 beverage management course, 99 HRIM 402, 99
213 In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
Downloaded by UNIV OF OTAGO on July 3, 2015 | http://pubs.acs.org Publication Date (Web): June 15, 2015 | doi: 10.1021/bk-2015-1189.ix002
feasibility study, 105 field trips, 102 Monroeville, 104 Pittsburgh, 103 split field trip, 103 future directions graduate course and internship opportunities, 108 undergraduate course opportunities, 108 guest speakers, 104 HRIM lectures, 102 instructor reflections course format and delivery, advantages and disadvantages, 107 student demographics, 106 student projects, examples, 106 list of course resources, 108 books, 109 journals and periodicals, 109 websites, 109 student evaluation, 106
C Chemistry learning goals, beer biochemistry, 86 colloid/surface chemistry, 86 materials chemistry, 86 organic chemistry, 85 periodic table, 85 redox chemistry, 86 tests and measurements, 87 thermochemistry, 86 upper level goals, 87 water chemistry, 85 Concentrated beverages starch, 4 sugar, 4
D Disulfiram, 202 inhibition of ALDH, mechanism, 203f
E Engaging non-majors in chemistry, brewing and POGIL, 69 about course, 70
brewing kits, 77t hands-on activities, 75 knowledge surveys, 78f outcomes, 77 POGIL activities, 70 art and science of brewing, 71t enzymatic conversion of starches, 72f practical considerations, 76 SALG survey results from january 2011, 79t
F Fermentation science in global society, 9 anaerobic conversion of sugar, 14 brewing beer, 16 distillation process, 16 glycolysis and metabolism, 14 history of fermentation, brief review, 13 international content, 20 knowledge of location, advantages, 19 locales and associated activities, course, 21t Office of International Education and Programs, 18 on-campus component, 10 preparing grains, use in fermentation, 14 public transportation, 18 quarter-format course, 10 shorthand notations, examples, 12f study abroad component, journal assignments, 17 typical course outline, 11 use of glucose by organisms, 15f
G Glycolysis DHAP isomerization, 36 ethanol synthesis, 42 first phosphorylation of ADP, 39 F6P phosphorylation, 33 glucose phosphorylation, 31 G6P isomerization, 32 lactic acid synthesis, 41 oxidation/phosphorylation of GA3P, 37 phosphate shift, 39 phosphoenolpyruvic acid synthesis, 40 pyruvate decarboxylation, 42 second phosphorylation of ADP, 41 splitting of FDP, 35
214 In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
Downloaded by UNIV OF OTAGO on July 3, 2015 | http://pubs.acs.org Publication Date (Web): June 15, 2015 | doi: 10.1021/bk-2015-1189.ix002
L Liquid patent medicines analysis, 181 alcohol, 184t choice of NMR as primary analytical technique, 183 discussion, 183 experimental, 183 household medicines to mass produced products, 182 liquid sample findings, 184t Lydia Pinkham Herbal Liquid Supplement, 1H NMR spectrum, 186f Mrs. Winslow’s Soothing Syrup, 1H NMR, 185f, 188f opiates, 186 simulated NMR structures of heroin, morphine, and codeine, 187f
N Non-concentrated beverages starch, 3 sugar, 3
O Organic acids malic, lactic, and citric acids, 128 malolactic fermentation, 128 pH, 126 tartaric acid, 127 titratable acidity (TA), 126 volatile acidity (VA), 127
R Rise of biochemistry, role of alcoholic fermentation active amyl alcohol, 29f glycolysis step 6, 38f modern biochemistry, origins, 26 carbon dioxide measuring apparatus, 34f energy, 43 glycerol, 37f glycolysis, 31 hexose phosphate esters, 35t muscle, 30 opposition from chemists, 27
Pasteur, 28 sugars, 29 yeast juice, 30
S Skeleton structure, 91 ethanol, 92f isohumulone, 93f maltose, 95f
T Teach quantitative analysis laboratory Alcohol and Tobacco Tax and Trade Bureau (TTB), 121 ash, 131 assessment, 133 Capstone project, 135 CHEM 304 wine chemist certification results template, 132t commercial wine laboratory, 119 copper, 130 ethanol ebulliometry, 125 gas chromatography, 125 high-performance liquid chromatography, 126 final report, 131 ground rules, 124 instrumentation, 131 learning objectives, 122 mission, 120 occurrence, significance, and analytical methodology, 124 reducing sugars (glucose and fructose), 129 sequential stages, 123 sorbic acid, 130 student feedback, 133 sulfur dioxide, 129 TTB wine chemist certification, required analyses, 122t Teaching analytical chemistry with grapes and wines, 137 automation and process monitoring, 153 calibrating and/or monitoring analytical method performance, standards, 142t course outline, 138 enzymatic analysis of glucose and fructose in red wine blend, 147t enzymatic analysis of glucose standard, 146t
215 In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
Downloaded by UNIV OF OTAGO on July 3, 2015 | http://pubs.acs.org Publication Date (Web): June 15, 2015 | doi: 10.1021/bk-2015-1189.ix002
example applications acids, 150 Brix standard and Chardonnay grape juice, 144t elemental composition, 152 ethanol, 147 ethanol concentrations, student generated data, 149t hand-held or table-top density meters, 145 indirect spectroscopic approaches, 148 nitrogen containing yeast nutrients, 151 phenolic compounds, 150 SO2, 151 standard reference sample, 145 sugars, 143 principles and applications, 139t quality control principles, 141 Teaching of alcoholic beverages, 113 consuming beer, reported adverse impacts, 115 reported benefits of beer, 114
amount of dissolved electrolytes, 169 basic conductivity apparatus, 168f basic gas chromatography setup, 163f breakdown by each characteristic of taste test, 173t chromatogram vodka H, 165f vodka J, 166f vodka Q, 167f classroom activities, 178 conductivity and ICP-MS output for vodkas and standard solutions, 162t conductivity and taste, 167 determination of dissolved metals, 174 different grades, 169 further questions, 178 gas chromatography and volatility, 161 history and production, 159 ICP torch, 175f list of metals present, 176t plant source and conductivity range, 172t presence of ethanol and methanol, gas chromatogram, 164f stages of vodka separation, 160f taste test, 170 location given conductivity and plant source, 171t
V Vodka, 159
216 In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.; ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
