Cask breatherA cask breather (sometimes called a cask aspirator) is a type of demand valve used to serve draught beer. The cask breather enables the empty space created when beer is drawn from a beer cask to be filled with carbon dioxide from an external source. This prevents ambient air from being drawn into the cask, thus extending the life of the beer by preventing oxidation.
Carbon dioxideCarbon-oxygen gasNames 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; acidicDensity1562 kg/m (solid at 1 atm (100 kPa) and −78.5 °C (−109.3 °F))1101 kg/m (liquid at saturation −37 °C (−35 °F))1.977 kg/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 water1.45 g/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)−20.5·10 cm/mol Thermal conductivity0.01662 W·m·K (300 K (27 °C; 80 °F)) Refractive index (nD)1.00045 Viscosity14.90 μPa·s at 25 °C (298 K)70 μPa·s at −78.5 °C (194.7 K)Dipole moment0 D Structure Crystal structureTrigonal Point groupD∞hMolecular shapeLinearThermochemistry Heat capacity(C)37.135 J/(K·mol) Std molarentropy(S298)214 J·mol·K Std enthalpy offormation(ΔfH298)−393.5 kJ·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)90,000 ppm (162,000 mg/m) (human, 5 min) NIOSH (US health exposure limits): PEL (Permissible)TWA 5000 ppm (9000 mg/m) REL (Recommended)TWA 5000 ppm (9000 mg/m), ST 30,000 ppm (54,000 mg/m) IDLH (Immediate danger)40,000 ppm (72,000 mg/m) Safety data sheet (SDS) Sigma-AldrichRelated compounds Other anionsCarbon disulfideCarbon diselenideCarbon ditellurideOther 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).N verify ( ?)
Filtered beerFiltered beer refers to any ale, lager, or fermented malt beverage in which the sediment left over from the brewing process has been removed. Ancient techniques included the use of straw mats, cloth, or straws, and frequently left some sediment in the drink. Modern filtration, introduced at the end of the 19th century, uses a mechanical process that can remove all sediment, including yeast, as well as natural carbonation, from the beer.
ScotlandScotland (Scots: Scotland; Scottish Gaelic: Alba) is a country that is part of the United Kingdom, consisting of the northern part of the island of Great Britain and adjacent islands, principally in the archipelagos of the Hebrides and the Northern Isles. In 2022, the country's population was about 5.4 million. Its capital city is Edinburgh, whilst Glasgow is the largest and the most populous of the cities in the country.
AleAle is a style of beer, brewed using a warm fermentation method. In medieval England, the term referred to a drink brewed without hops. As with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. Ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation, before hops replaced gruit as the bittering agent. In England, however, it was also common to brew ale without adding herbs.
YeastInformal group of fungiA yeast is any species of fungus that grows primarily in a unicellular form and reproduces via budding or fission. Yeasts are eukaryotic microorganisms that originated hundreds of millions of years ago, with at least 1,500 species currently recognized. They constitute about 1% of all described fungal species.
BrewingBrewing 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.
Campaign for Real AleThe Campaign for Real Ale (CAMRA) is an independent voluntary consumer organisation headquartered in Luton, which promotes real ale, cider and perry and traditional British pubs and clubs.
Beer engineA beer engine is a device for pumping beer from a cask, usually located in a pub's cellar. The beer engine is normally manually operated, although electrically powered and gas powered pumps are occasionally used; when manually powered, the term handpump is often used to refer to both the pump and the associated handle. A pump clip usually displays the name of the beer to the customer.
MidlandsThe Midlands is the central part of England; it lies to the south of Northern England, to the north of Southern England, to the east of Wales and to the west of the North Sea. The Midlands comprises the ceremonial counties of Derbyshire, Herefordshire, Leicestershire, Lincolnshire, Northamptonshire, Nottinghamshire, Rutland, Shropshire, Staffordshire, Warwickshire, West Midlands and Worcestershire.
Fermentation in food processingIn food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
Carbon dioxideCarbon-oxygen gasNames 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; acidicDensity1562 kg/m (solid at 1 atm (100 kPa) and −78.5 °C (−109.3 °F))1101 kg/m (liquid at saturation −37 °C (−35 °F))1.977 kg/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 water1.45 g/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)−20.5·10 cm/mol Thermal conductivity0.01662 W·m·K (300 K (27 °C; 80 °F)) Refractive index (nD)1.00045 Viscosity14.90 μPa·s at 25 °C (298 K)70 μPa·s at −78.5 °C (194.7 K)Dipole moment0 D Structure Crystal structureTrigonal Point groupD∞hMolecular shapeLinearThermochemistry Heat capacity(C)37.135 J/(K·mol) Std molarentropy(S298)214 J·mol·K Std enthalpy offormation(ΔfH298)−393.5 kJ·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)90,000 ppm (162,000 mg/m) (human, 5 min) NIOSH (US health exposure limits): PEL (Permissible)TWA 5000 ppm (9000 mg/m) REL (Recommended)TWA 5000 ppm (9000 mg/m), ST 30,000 ppm (54,000 mg/m) IDLH (Immediate danger)40,000 ppm (72,000 mg/m) Safety data sheet (SDS) Sigma-AldrichRelated compounds Other anionsCarbon disulfideCarbon diselenideCarbon ditellurideOther 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).N verify ( ?)Filtered beerFiltered beer refers to any ale, lager, or fermented malt beverage in which the sediment left over from the brewing process has been removed. Ancient techniques included the use of straw mats, cloth, or straws, and frequently left some sediment in the drink. Modern filtration, introduced at the end of the 19th century, uses a mechanical process that can remove all sediment, including yeast, as well as natural carbonation, from the beer.ScotlandScotland (Scots: Scotland; Scottish Gaelic: Alba) is a country that is part of the United Kingdom, consisting of the northern part of the island of Great Britain and adjacent islands, principally in the archipelagos of the Hebrides and the Northern Isles. In 2022, the country's population was about 5.4 million. Its capital city is Edinburgh, whilst Glasgow is the largest and the most populous of the cities in the country.AleAle is a style of beer, brewed using a warm fermentation method. In medieval England, the term referred to a drink brewed without hops. As with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. Ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation, before hops replaced gruit as the bittering agent. In England, however, it was also common to brew ale without adding herbs.YeastInformal group of fungiA yeast is any species of fungus that grows primarily in a unicellular form and reproduces via budding or fission. Yeasts are eukaryotic microorganisms that originated hundreds of millions of years ago, with at least 1,500 species currently recognized. They constitute about 1% of all described fungal species.BrewingBrewing 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.Campaign for Real AleThe Campaign for Real Ale (CAMRA) is an independent voluntary consumer organisation headquartered in Luton, which promotes real ale, cider and perry and traditional British pubs and clubs.Beer engineA beer engine is a device for pumping beer from a cask, usually located in a pub's cellar. The beer engine is normally manually operated, although electrically powered and gas powered pumps are occasionally used; when manually powered, the term handpump is often used to refer to both the pump and the associated handle. A pump clip usually displays the name of the beer to the customer.MidlandsThe Midlands is the central part of England; it lies to the south of Northern England, to the north of Southern England, to the east of Wales and to the west of the North Sea. The Midlands comprises the ceremonial counties of Derbyshire, Herefordshire, Leicestershire, Lincolnshire, Northamptonshire, Nottinghamshire, Rutland, Shropshire, Staffordshire, Warwickshire, West Midlands and Worcestershire.Fermentation in food processingIn food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.*As an Amazon Associate I earn from qualifying purchases.