The aim of the lesson was to investigate anaerobic respiration of yeast and beer brewing in school and in industry.

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Aim

The aim of the lesson was to investigate anaerobic respiration of yeast and beer brewing in school and in industry.

Introduction

Home brewing can be an enjoyable hobby. You can make beer at home that is as good as, if not better than, anything you can buy at the liquor store. Homebrew is also much cheaper than anything you can buy at the liquor store.

This article will briefly cover the ingredients, equipment, and process used to make your first batch of homebrew. Yeast is the most important ingredient in brewing. You must have good clean yeast to make good beer. All other issues and ingredients mean nothing if bacteria or wild yeast (any yeast other than beer yeast is wild) get a foothold in your worth. Good sanitary procedures are essential as is good clean yeast.

Anaerobic respiration produces carbon dioxide and alcohol.

It releases less energy than aerobic respiration so it’s only used when the there is not enough oxygen for aerobic respiration.

Apparatus

Beaker 250ml

Sugar100g

Water 100ml

Brewers yeast – saccharrmyas cereviase

65 Degrees Celsius

Extract – barley, sugar and hops

Equation

Yeast + (6 H 12 O6)                  (02 + H2O) + (2H5 0 H)

                                                        Glucose           Alcohol

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Brewing

Water + barley + other cereals + sugar + hops + yeast = BEER

School Or Home Method

Firstly we added approximately about 100m extract into a 250ml beaker, then straight after that we got some sugar and poured at least 100g, while stirring we added 65 degrees hot water, and at the end we got hold of a stirring rod and stirred it until everything got mixed and settled.

Industry Method

To create a good beer you need first of all hops, malt and water. In addition you need a committed master brewer. And then ...

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