Abstract The objective of this experiment was to determine the adsorption of various acetic acid solutions onto charcoal. This experiment obeyed the Langmuir isotherm because the plot of C/N versus C proved to be linear. This shows that the adsorption equilibrium is essentially ideal and there is a definite set of sites of adsorption.
Abstract This paper describes a study to investigate the effects of an acetic acid contaminant on the ale fermentation process. It examines how contaminants are constantly introduced into samples during the brewing process, which changes the standard procedure and leads to specific effects on the final product, such as a change in aroma or flavor and how in this case, because the fermentation is carried out by yeast cells, the experiment is focused on the contaminant's effect on the yeast cells and their ability to carry out the fermentation process. It also discusses how the factors which are affected by this alteration of the wort can be monitored to determine the effects caused by inoculation of the sample.
Outline:
Abstract
Introduction
Materials & Methods
Inoculation of Wort
Results
pH
Temperature
Concentration
Discussion
From the Paper "Fermentation of top-feeding yeast, Saccharomyces Cereviseae, was done in conjunction with the addition of acetic acid inoculant to half of the sample. Evidence of effects from the addition of the contaminant was tested by monitoring three factors; pH, temperature and concentration of yeast cells. Two replicates of the control and contaminant models were tested after 0, 1 and 4 days from the initial inoculation of the wort sample. Fermentation of beer by S. cerevisiae occurred in both of the samples, which was evident by the change in all variables. The temperature and pH values obtained from analysis of the samples showed no significant changes; the null hypothesis was not rejected with a critical t-value greater than the calculated t-value. The concentration showed a significant change between the two samples, therefore the alternate hypothesis was accepted and the null hypothesis was rejected with a calculated t-value higher than the critical t-value. "
Abstract This paper looks at a study who's aim is to prepare an ale beer by fermentation and to investigate the microbiological aspects of the fermentation of malted barley extracts. It looks at how the study emphasizes yeast growth and factors that affect it (contaminants, temperature, pH). In the experiment the ale beer is prepared using a wort [Muntons Pale Ale Beer Kit] and yeast; saccharomyces cerevisiae. A control treatment (yeast + wort) is compared to a contaminant treatment containing acetic acid bacteria. The pH, temperature and concentration of yeast cells are also observed among the treatments on three different days.
Outline:
Abstract
Introduction
Material and Methods
Innoculation of Wort for Beer Production
Measuring the Fermentation Progress of the Treatments
Results
Properties of the Control and Contaminant Treatments
Discussion
From the Paper "The microbiological aspects of ale production were studied over a period of a 1 week. The study emphasized on yeast growth and on factors that affect it (contaminants, temperature, pH). On days 0, 1 , 4 of inoculation, a control treatment consisting of yeast; Saccharomyces cerevisiae and wort was compared to a contaminant treatment consisting of wort, yeast; Saccharomyces cerevisiae and an additional inoculum of acetic acid bacteria;vinegar. Throughout the main processes of beer production, the pH of the wort from the contaminant treatment was lower than the control, thus more acidic. Yeast concentration was higher in the in the contaminant treatment for both day 0 and day 1. A lower pH and higher yeast concentration suggest that the yeast cells are reproducing and utilization phosphate. After 4 days of inoculation, yeast concentration and pH was higher in the control treatment. "
Abstract This paper details the results of a chemistry experiment on the deblocking of benzyloxycarbonlyglycylglycine to glycylglycine. The production of glycylglycine 4, a peptide consisting of two glycine units, is described. The reaction of Z-Gly-Gly-OH 1, an N-carbobenzoxylated peptide was reacted with hydrogen bromide in acetic acid to produce glycylglycine 4. The purification of glycylglycine 4 was achieved through filtration to give a low yield of 13%. The experiment was successful with the product being identified as glycylglycine 4; it was identified as such through the analysis of its melting point.
From the Paper "Z-Gly-Gly-OH 1 is a peptide composed of two gylcine residues or units. Z-Gly-Gly-OH 1 may also be referred to as a C-terminal amino acid because it has a free carboxyl group at the right end of the molecule1. Z-Gly-Gly-OH 1 is reacted with hydrogen bromide in glacial acetic acid, which results in the scission of the N-acyl substituent yielding glycylglycine 42. "
Abstract In this paper the author takes an in-depth look at Ethanol. The author makes mention of the different ways that it can be produced, its various characteristics, chemical composition and uses. The paper concludes with various arguments as to why ethanol has so many benefits and is so useful and argues why it may well be the "fuel of the future".
From the paper:
?Ethanol (ethyl alcohol, grain alcohol) is a clear, colorless liquid with a characteristic, agreeable odor. In dilute aqueous solution, it has a somewhat sweet flavor, but in more concentrated solutions it has a burning taste. Ethanol, CH3CH2OH, is an alcohol, a group of chemical compounds whose molecules contain a hydroxyl group, ? OH ? bonded to a carbon atom.?
Abstract This paper talks about the supplement, Creatine which is now one of the most popular supplements on the market. It discusses what it is and what it does, and how this controversial supplement can affect the lives of anyone who takes it.
From the paper:
"The first question that pops into your mind when you are about to take something new that you haven?t yet heard of is, "what's in this".
Creatine is a compound that can be made in our bodies or taken as a dietary supplement. The chemical name for Creatine is methyl guanidine-acetic acid. Creatine is made up of three amino acids - Arginine, Glycine and Methionine. Our liver has the ability to combine these three amino acids and make creatine. The other way we get creatine is from our diet (Absolute Creatine)."
Abstract This paper describes a chemistry laboratory examining evaporation and intermolecular forces. The paper looks at the evaporation effects on temperature of water, ethanol, methanol, isopropyl alcohol, acetone, ethyl acetate and mineral oil. The paper studies the various forces involved in each molecule and how these forces affect evaporation.
From the Paper "This laboratory investigated the relationship between evaporation and intermolecular forces. The initial reading of a thermometer was recorded at room temperature. A piece of tissue was then wrapped around the bulb and held in place with..."
Abstract This paper describes a chemistry lab about acid-base titration, using milk of magnesia (magnesium hydroxide) and vinegar (acetic acid). The graph of the titration is drawn, and questions answered about the slope and plateau of the graph. The paper also gives the point of equivalence and the dissociation reaction for magnesium hydroxide.
Abstract This paper describes a chemistry experiment on acid-base reactions and calculates the ka, kb, pka and pkb from the pH determinations. The paper explains that the experiment involves measuring the pH of solutions of vinegar (acetic acid), seltzer water (carbonic acid) and ammonia.
From the Paper "This laboratory is concerned with the determination of the pka and pkb of weak acids and bases. Most of the acid or base of weak acids or bases exists in the molecular form in solution with little ionization. There are standard formulas for calculation..."
