Ethanol and education : alcohol as a theme for teaching chemistry

211 Pages·2015·8.38 MB·English

by  Barth

Ethanol and Education:
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In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
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In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
1189
ACS SYMPOSIUM SERIES
Ethanol and Education:
Alcohol as a Theme for
Teaching Chemistry
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00 Roger Barth, Editor
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9.f West Chester University
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0 University of Detroit Mercy
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AmericanChemicalSociety,Washington,DC
DistributedinprintbyOxfordUniversityPress
In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
LibraryofCongressCataloging-in-PublicationData
Ethanolandeducation:alcoholasathemeforteachingchemistry/RogerBarth,editor,
WestChesterUniversity,WestChester,Pennsylvania,MarkA.Benvenuto,editor,
UniversityofDetroitMercy,Detroit,Michigan;sponsoredbytheACSDivisionof
ChemicalEducation.
1 pagescm.-- (ACSsymposiumseries;1189)
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0 Includesbibliographicalreferencesandindex.
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9.f ISBN978-0-8412-3059-0(alk.paper)
18 1. Alcohols.2. Brewing--Studyandteaching.3. Chemistry--Studyandteaching.
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5- 4. Chemistry,Analytic--Studyandteaching. I.Barth,Roger,editor.II.Benvenuto,
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0 MarkA.(MarkAnthony)editor.III.AmericanChemicalSociety.Divisionof
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1/ QD305.A4E752015
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0 540.71--dc23
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0. 2015015889
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In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
Foreword
The ACS Symposium Series was first published in 1974 to provide a
mechanism for publishing symposia quickly in book form. The purpose of
the series is to publish timely, comprehensive books developed from the ACS
sponsoredsymposiabasedoncurrentscientificresearch. Occasionally,booksare
developed from symposia sponsored by other organizations when the topic is of
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18 Beforeagreeingtopublishabook,theproposedtableofcontentsisreviewed
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In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
Preface
Thisbookcomesfromthesymposium“ChemistryofFermentedBeverages”
at the Biennial Conference on Chemical Education (BCCE) that was held in
GrandRapids,MichiganinAugustof2014. Wehavenonethelesscastawidenet,
including several distinguished chemists who did not present in Grand Rapids.
The symposium and book address some wonderful opportunities to engage
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0 students in a wide variety of chemistry classes, field experiences, study abroad,
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9. andotherlearningactivitiesthroughexamplesinvolvingalcoholicbeverages. The
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11 topiclendsitselftotreatmentsthatrangefromserioustoquirkyandlight-hearted,
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1 depending on the audience and objectives. Every subdiscipline of chemistry
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1/ chemistry for non-science majors to advanced chemistry seminars and research
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10 canincorporatethescienceofalcoholicbeverages. Thisvolumewillcoversome
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1 of the possibilities through the lens of the experiences of chemistry faculty who
doi: teachaboutalcoholicbeveragesinavarietyofsettings, rangingfromtraditional
5 | chemistryprogramstotechnicalprogramsinthealcoholindustry.
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2 Tosome,thisprojectmayseemstrange;wegetasmatteringofamusedlooks,
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1 raised eyebrows, and sly chuckles. But there is nothing strange about reaching
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un studentswithchemistrythatintereststhem. Whetherwewanttoadmititornot,
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b): alcohol consumption is a big part of the lifestyle of many students, so it makes
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ate ( orthatusealcoholicbeveragestomakesomepointinachemistryclass. Alcoholic
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n fermentation may be the oldest chemical process mastered by humankind. The
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ofteninviolationofinstitutionalprohibitionandagerestrictions,theyshouldhave
accesstothesciencebehindthebeverage,aswellassomeintelligentdiscussion
about it.
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,throughgeneralandadvancedchemistrymajorcoursesandprojects,
tospecializedbusiness/industrialapplications. Allofthemshowhowsomeaspect
ofalcoholcanbeusedasamodeltoenhancethelearningprocess. Thisvolume
will provide resources for faculty who are considering, developing, or actively
teaching:
ix
In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
▪ Acourseorsequenceonalcoholproductionorservice;
▪ A stand-alone course based on fermented beverage chemistry or
biotechnology; or
▪ Alcohol-based lessons or examples for an existing chemistry or
biochemistrycourse.
In addition, chemists who are interested in beer, wine, or spirits, and who
would like to be able to field questions about alcoholic beverages and their
chemistry, whether from students in a class, or from friends and colleagues in
somelessformalsetting,willbenefitfromthisbook.
We extend heartfelt thanks to the many persons whose efforts greatly
enhancedthequalityofthisbook. TheseincludeACSBooksacquisitionseditor
Tim Marney, and Letitia Glozer and Jasmine Suarez of Technica Editorial.
01 Marcy Barth (RB’s wife) professionally redrew and redesigned several of the
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18 outstandingworkensuredtheaccuracyandclarityofeachchapter. Wethankour
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5 | Roger Barth
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DepartmentofChemistryandBiochemistry
UniversityofDetroitMercy
Detroit,Michigan48221-3038
[email protected](e-mail)
313-993-1184(telephone)
313-993-1144(fax)
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In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
Editors’ Biographies
Roger Barth
RogerBarthwasborninNewYorkCity,attendedpublicschoolsinLevittown,
PA, and was awarded a bachelor’s degree in chemistry from La Salle College
in Philadelphia and a doctorate in physical chemistry from the Johns Hopkins
University in Baltimore. He did post-doctoral work on heterogeneous catalysis
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9. beer chemistry. Barth has been a faculty member at West Chester University in
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1 Pennsylvaniasince1985. Hisbook, TheChemistryofBeer: TheScienceinthe
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1 Mercy, in the Department of Chemistry & Biochemistry. His research spans
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b): receivedaB.S.inchemistryfromtheVirginiaMilitaryInstitute,andafterseveral
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at Afterapost-doctoralfellowshipatThePennsylvaniaStateUniversity, hejoined
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©2015AmericanChemicalSociety
In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
Chapter 1
Overview
Ethanol and Education: Alcohol as a Theme
for Teaching Chemistry
1 RogerBarth*,1andMarkA.Benvenuto2
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5-1 WestChester,Pennsylvania19383
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2 *E-mail: [email protected].
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e Fermented beverages have been in use since early prehistory.
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eb): all have important chemical implications. The subdisciplines
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at and packaging of fermented beverages. Several key concepts
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Introduction
Although the alcoholic beverage industry cultivates an image of traditional
craftsmanship passed down the generations, it is in fact a highly technical
endeavor. Production processes are constantly refined for efficiency, quality,
andconsistency. Eachstepisrichinchemistry, engineering, andbiotechnology.
Eachoffersopportunitiesforstudentstolearnaboutaspectsofchemistry. Every
subdiscipline of chemistry is heavily represented. Because of its relevance and
its ability to arouse student interest, teaching about the chemistry of fermented
beveragesisbecomingmorewidespreadinhighereducation.
©2015AmericanChemicalSociety
In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2015.
History
Alcohol goes back to the origins of humanity. It seems likely that when
modern humans crossed the Red Sea from Africa to Asia, they were already
equipped with the skills to ferment sugary liquids to alcoholic beverages (1).
Chemicalevidenceforthedeliberateproductionofalcoholicbeveragesdatesfrom
9000yearsagoinNeolithicChina(2). Evidenceforgrapewineisreporteddating
atleast7000yearsagointhenorthernMesopotamianregion(3),butsincegrapes
originate at least 500 km to the north, it is likely that wine is actually older (4).
Barleybeerhasbeenfounddatingfrom5500yearsago,alsointheMesopotamian
region (5). When the invention of writing opened the book on history 5000
yearsago,beerwasalreadydistributedthroughouttheMesopotamiansociety(6).
Distillation came much later. It was mentioned by Abu Musa Jabir ibn Hayyan
01 “Geber” (721-815), an ancient chemist from the Moslem golden age whose
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ch writingsinfluencedtheteachingandpracticeofchemistryforcenturies. Distilled
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18 beveragescameintoregularuseinGermanyinthelate1400’s(7).
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5- Theproductionofalcoholicbeverageshasbeenadrivingforceforchemistry
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20 fromitsoriginsasascience. AntoineLavoisier(1743-1794),inwhoseanalytical
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02 grapemust=carbonicacid+alcohol. Lavoisieristheauthorofthefirstmodern
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b): J Classification of Alcoholic Beverages
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D microorganisms,mostcommonlyayeast,Saccharomycescerevisiaeoroneofits
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o closerelatives,S.uvarumorS.pastorianus. Amajorclassificationiswhether,the
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providedbyanaturalsourceofsugar,suchasfruit,honey,orsugarcane,oritcan
derivefromthehydrolysisofstarch. Amyriadofsecondarydistinctionsemerge
whenpost-processes,suchasadditionofflavorsoraginginbarrelsareconsidered.
Non-ConcentratedBeverages
Thekeydistinctioninthisclassofbeveragesisthetypeofthecarbohydrate,
sugarorstarch. Someexamplesofnon-concentratedbeveragesderivedfromsugar
aregiveninTable1. Therearemanyflavoredandhybridvarieties,eachwithits
ownname,andoftenmorethanonename.
2
In Ethanol and Education: Alcohol as a Theme for Teaching Chemistry; Barth, et al.;
ACS Symposium Series; American Chemical Society: Washington, DC, 2015.