Formation and Nutritional Aspects of Alcohol Presentation Transcript:
1.Formation and Nutritional Aspects of Alcohol
Acylic Alcohol (CnH2n+1OH)
Sugar Acids, gases or Alcohol
Absence of the electron transport chain
Reduced carbon source, such as glucose, and makes products like lactic acid or acetate.
Sugars Cellular Energy+Ethanol+CO2
Beverages , Ethanol Fuel and Bread dough
5.Chemistry ? Sucrose (C12H22O11) Ethanol (C2H5OH)
1sucrose 4 ethanol + 4 CO2 + 2ATP
C12H22O11 + H2O + invertase ? 2 C6H12O6
C6H12O6 + 2 ADP + 2 Pi + 2 NAD+ ? 2 CH3COCOO- + 2 ATP + 2 NADH + 2 H2O + 2 H+
6.Effect of Oxygen
Kluyveromyces lactis or Kluyveromyces lipolytica (anaerobic)
Pyruvate O2 +water
Saccharomyces cerevisiae, or fission yeast Schizosaccharomyces pombe (can work in O2)
Wine The natural sugars present in grapes and other kinds of fruit.
Mead The natural sugars present in honey.
Beer, whiskey, and vodka
Grain starches Sugar
Distillation process Fermented grains, Fruits, or Vegetables.
Malted, distilled, aged or distilled, filtered and aged.
25% to 85%
By distilling /redistilling rye /other grain spirits
Adding juniper berries/aromatics such as anise, caraway seeds/angelica root as flavoring.
Originally distilled Fermented wheat mash
Now Mash of rye, corn, or potatoes.
Clear in form ,clean tasting and clear looking.
Distilled Cane juice/scummings of the boiled juice/treacle /molasses /lees of former distillations.
Used colloquially intoxicating liquor.
Clear or dark in form.
Distilled from grain, potatoes
Scotland, Ireland, and the United States.
Generally distilled from maize, rye, or wheat.
But in Scotland and Ireland it is often made from malted barley.
Brown or dark.
Fermented juice of the Central American century plant Agave tequilana.
Brown (Gold) or clear (silver, white, Blanco) in color.
Originates from one specific location in Mexico.
Distilled from wine or fermented fruit juice.
Prominent in France.
By infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar, etc.
Others are distilled from aromatic or flavoring agents.