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Product details:
- Publisher OUP USA
- Date of Publication 9 June 2016
- ISBN 9780841230590
- Binding Hardback
- No. of pages226 pages
- Size 234x158x19 mm
- Weight 518 g
- Language English
- Illustrations 47 0
Categories
Long description:
This book comes from the symposium "Chemistry of Fermented Beverages" at the Biennial Conference on Chemical Education (BCCE) that was held in Grand Rapids, Michigan in August of 2014. The symposium and book address some wonderful opportunities to engage students in a wide variety of chemistry classes, field experiences, study abroad, and other learning activities through examples involving alcoholic beverages. The topic lends itself to treatments that range from
serious to quirky and light-hearted, depending on the audience and objectives. Every subdiscipline of chemistry can be addressed through alcoholic beverages. All levels, from introductory chemistry for non-science majors to advanced chemistry seminars and research can incorporate the science of
alcoholic beverages. This volume will cover some of the possibilities through the lens of the experiences of chemistry faculty who teach about alcoholic beverages in a variety of settings, ranging from traditional chemistry programs to technical programs in the alcohol industry.
Within this volume there are some very good chapters covering alcohol, its production, analysis, metabolism, as a source of livelihood, its role in the development of chemistry, and as a means of attracting student interest. The
authors draw from experiences at every level from introductory chemistry for non-majors, through general and advanced chemistry major courses and projects, to specialized business/industrial applications. All of them show how some aspect of alcohol can be used as a model to enhance the learning process. This volume will provide resources for faculty who are considering, developing, or actively teaching: A course or sequence on alcohol production or service; A stand-alone course based on
fermented beverage chemistry or biotechnology; or Alcohol-based lessons or examples for an existing chemistry or biochemistry course.
Table of Contents:
1. Overview
2. Fermentation Science in a Global Society with a Study Abroad Flavor
3. The Role of Alcoholic Fermentation in the Rise of Biochemistry
4. Beer and Brewing: Credible and Cultured Capstone Chemistry
5. Introduction to Brewing Science Courses
6. Engaging Non-Majors in Chemistry through Brewing and POGIL
7. Beer as an Introduction to Chemistry
8. Brewpub and Brewery Operations
9. "Beer Is Good for You" as a Message in Academia
10. Using a Simulated Commercial Wine Laboratory To Teach Quantitative Analysis Laboratory
11. Teaching Analytical Chemistry with Grapes and Wines
12. Chemical Profile of Texas Vodka
13. Analysis of Liquid Patent Medicines Archived at the Henry Ford Museum, via 1H NMR Spectroscopy
14. The Role of Disulfiram in Alcohol Metabolism and the Treatment of Alcoholism
Ethanol and Education: Alcohol as a Theme for Teaching Chemistry
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