February 19, 2012

5.5 Beer

5.5 understand the role of yeast in the production of beer

Glucose is converted from Starch by Amylase and Maltase. The Starch is usually from Barley seeds.
Anaerobic Respiration (Fermentation
Glucose ----yeast/enzymes---> Ethanol + Carbon dioxide
Hops are then added to the ethanol for flavouring.

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