MashingIn brewing and distilling, mashing is the process of combining groundgrain – maltedbarley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the "grain bill") – with water and then heating the mixture. Mashing allows the enzymes in the malt (primarily, α-amylase and β-amylase) to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.
BrewingProcess in beer productionA 16th-century breweryBrewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally.
BeerBeer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize, rice, and oats are also used. The grain is mashed to convert starch in the grain to sugars, which dissolve in water to form wort. Fermentation of the wort by yeast produces ethanol and carbonation in the beer.
MonasteryA monastery is a building or complex of buildings comprising the domestic quarters and workplaces of monastics, monks or nuns, whether living in communities (as cenobites) or alone (as hermits).
Carbon dioxideNames IUPAC nameCarbon dioxideOther names Carbonic acid gasCarbonic anhydrideCarbonic dioxideCarbonic oxideCarbon(IV) oxideMethanedioneR-744 (refrigerant)R744 (refrigerant alternative spelling)Dry ice (solid phase)Identifiers CAS Number124-38-93D model (JSmol)Interactive imageInteractive imageBeilstein Reference1900390 ChEBICHEBI:16526ChEMBLChEMBL1231871ChemSpider274ECHA InfoCard100.004.271EC Number204-696-9E numberE290 (preservatives)Gmelin Reference989 KEGGD00004MeSHCarbon+dioxidePubChemCID280RTECS numberFF6400000UNII142M471B3JUN number1013 (gas), 1845 (solid) CompTox Dashboard(EPA)DTXSID4027028InChIInChI=1S/CO2/c2-1-3Key: CURLTUGMZLYLDI-UHFFFAOYSA-NInChI=1/CO2/c2-1-3Key: CURLTUGMZLYLDI-UHFFFAOYAOSMILESO=C=OC(=O)=OProperties Chemical formulaCO2Molar mass44.009 g·mol Appearance Colorless gas OdorLow concentrations: noneHigh concentrations: sharp; acidicDensity1562kg/m (solid at 1 atm (100 kPa) and −78.5 °C (−109.3 °F))1101kg/m (liquid at saturation −37 °C (−35 °F))1.977kg/m (gas at 1 atm (100 kPa) and 0 °C (32 °F))Critical point (T, P) 304.128(15) K (30.978(15) °C), 7.3773(30) MPa (72.808(30) atm) Sublimationconditions194.6855(30) K (−78.4645(30) °C) at 1 atm (0.101325 MPa) Solubility in water1.45g/L at 25 °C (77 °F), 100 kPa (0.99 atm) Vapor pressure5.7292(30) MPa, 56.54(30) atm (20 °C (293.15 K)) Acidity (pKa) Carbonic acid:pKa1 = 3.6pKa1(apparent) = 6.35pKa2 = 10.33 Magnetic susceptibility (χ)−20.5·10cm/mol Thermal conductivity0.01662W·m·K (300 K (27 °C; 80 °F)) Refractive index (nD)1.00045 Viscosity14.90 μPa·s at 25 °C (298 K)70μPa·s at −78.5 °C (194.7 K)Dipole moment0D Structure Crystal structureTrigonal Point groupD∞hMolecular shapeLinearThermochemistry Heat capacity(C)37.135J/(K·mol) Std molarentropy(S298)214J·mol·K Std enthalpy offormation(ΔfH298)−393.5kJ·mol Pharmacology ATC codeV03AN02 (WHO) Hazards GHS labelling: PictogramsSignal wordWarningHazard statementsH280, H281Precautionary statementsP282, P336+P317, P403, P410+P403NFPA 704 (fire diamond) 200SALethal dose or concentration (LD, LC): LCLo (lowest published)90,000ppm (162,000mg/m) (human, 5min) NIOSH (US health exposure limits): PEL (Permissible)TWA 5000ppm (9000mg/m) REL (Recommended)TWA 5000ppm (9000mg/m), ST 30,000ppm (54,000mg/m) IDLH (Immediate danger)40,000ppm (72,000mg/m) Safety data sheet (SDS) Sigma-AldrichRelated compounds Other anionsCarbon disulfideCarbon diselenideOther cationsSilicon dioxideGermanium dioxideTin dioxideLead dioxideTitanium dioxideZirconium dioxideHafnium dioxideCerium dioxideThorium dioxideRelated carbonoxidesSee OxocarbonRelated compoundsCarbonic acidCarbonyl sulfideCarbonyl selenideSupplementary data page Carbon dioxide (data page)Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).Nverify ( ?)
Stainless steelStainless steel is an iron-based alloy that contains chromium, making it resistant to rust and corrosion. Alternatively, it is known as inox (an abbreviation of the French term inoxydable, meaning non-oxidizable), corrosion-resistant steel (CRES), Nirosta (an abbreviation of the German term nichtrostender Stahl) or rustless steel.
Neolithic EuropeEra of prehistory prior to Copper & Bronze ages in each regionMap of the spread of farming into Europe up to about 3900 BCFemale figure from Tumba Madžari, North MacedoniaThe European Neolithic is the period from the arrival of Neolithic (New Stone Age) technology and the associated population of Early European Farmers in Europe, c. 7000 BC (the approximate time of the first farming societies in Greece) until c. 2000–1700 BC (the beginning of Bronze Age Europe with the Nordic Bronze Age).
FarmA farm (also called an agricultural holding) is an area of land that is devoted primarily to agricultural processes with the primary objective of producing food and other crops; it is the basic facility in food production. The name is used for specialized units such as arable farms, vegetable farms, fruit farms, dairy, pig and poultry farms, and land used for the production of natural fiber, biofuel, and other biobased products.
AutomationUse of various control systems for operating equipmentMinimum human intervention is required to control many large facilities, such as this electrical generating station.Automation describes a wide range of technologies that reduce human intervention in processes, mainly by predetermining decision criteria, subprocess relationships, and related actions, as well as embodying those predeterminations in machines.
MesopotamiaMesopotamia is a historical region of West Asia situated within the Tigris–Euphrates river system, in the northern part of the Fertile Crescent. It corresponds roughly to the territory of modern Iraq. Just beyond it lies southwestern Iran, where the region transitions into the Persian plateau, marking the shift from the Arab world to Iran. Mesopotamia is the site of the earliest developments of the Neolithic Revolution from around 10,000 BC.NinkasiNinkasi was the Mesopotamian goddess of beer and brewing. It is possible that in the first millennium BC she was known under the variant name Kurunnītu, derived from a term referring to a type of high quality beer. She was associated with both positive and negative consequences of the consumption of beer. In god lists, such as the An = Anum list and the Weidner god list, she usually appears among the courtiers of the god Enlil, alongside deities such as Ninimma and Ninmada.*As an Amazon Associate I earn from qualifying purchases.