1st half

Question 1

FV should be close to capture CO2 when how much Plato is remaining

Answer 1

1-1.5

Question 2

Krausen young beer with

Answer 2

6.5-9 degree plato extract

Question 3

during krausening process fully fermented beer is topped up wit hhow much

Answer 3

10-15% krausen beer

Question 4

oxygen radical react in beer to cause

Answer 4

flavour deterioration and accelerated haze formation

Question 5

filter with hallow leaves inside pasturized tank house

Answer 5

screen filter

Question 6

conical base beneath a dished endplate above the support plate

Answer 6

candle filter

Question 7

what filter has changeover plate allows splitting the filter into two separate sections

Answer 7

sheet filter

Question 8

silica gel selectively adsorbs chill haze ___

Answer 8

proteins

Question 9

Small CO2 bubbles take less time to rise to the surface (t/f)

Answer 9

false

Question 10

fining agents

Answer 10

some have a chemical charge while other chemical bond with componets

Question 11

auxiliary finings

Answer 11

react with Positive charged proteins and pull them out of suspension

Question 12

solid particle trapped with filter medium
solid particles trapped by varying pore sizes
solid particles are too large to pass through filter

Answer 12

Depth filter with absorption
depth filter
surface or sieve filtration

Question 13

first pre-coated particles lock together over the gaps of a septum (t/f)

Answer 13

true

Question 14

Second precoat particles are smaller than the first coat particles (t/f)

Answer 14

true

Question 15

tannic acid is a __ extracted from

Answer 15

phonelphenol, gull-nuts

Question 16

PVP is an artificial polymer with a similar structure to

Answer 16

proteins

Question 17

volume of a liquid flow through a filter directly proportional to the ___ and inversely proportional to ___

Answer 17

pressure drop, liquid viscosity

Question 18

Stokes law: speed up beer clarifying by

Answer 18

increase graviational pull with centrifuge, and increase particle size

Question 19

Law describing principles of filtration

Answer 19

Darcy’s

Question 20

Measuring beer haze 90 degree angle is used for measuring __ haze, while 25 degree angle is used for__

Answer 20

invisible

visible

Question 21

Papain has proteolytic enzymes that can break large protein particles (t/f)

Answer 21

true

Question 22

Pp
n
g
d
V
Pl

Answer 22

Pp = Particle density
n = liquid viscosity
g = Gravitational acceleration
d = particle diameter
v = sedimentation velocity
Pl = liquid density

Question 23

Isinglass

Answer 23

made of collagen, positively charged at beer pH, used to remore negative charged particles

Question 24

^P
k
Q
n
L
A

Answer 24

^P = Differentail pressure
k = permeability
Q = flow rate
n = liquid viscosity
L = filter thickness
A = filter area

Question 25

Bernoulli's equation: Pressure energy = potential energy = kinetic energy =

Answer 25

Pressure energy = static forces potential energy = vertical elevation kinetic energy = motion

Question 26

haze formation

Answer 26

beer cooled, polyphenols and simple flavanoids =loose bonds with proteins. Simple flavanoids form short chain polyphenols with Hydrogen bonds = chill haze oxidation causes some hydrogen bonds to be replaces with ionic bonds = permanent haze

Question 27

Stokes Law relates sedimentation to velocity of a shperical particle in relation to

Answer 27

Its size and density

Question 28

main disadvantage to using carbonation stones is

Answer 28

risk of haze

Question 29

main advantage to sheet filter for a small brewery is

Answer 29

two grades of sheet filter can be used

Question 30

beer stability can be divided into three main categories

Answer 30

microbial stability colloidal stability flavour stability

Question 31

haze prevention by

Answer 31

avoid contamination of water and raw material by heavy metals avoid collection last runnings avoid storing packaged beer at elevated temperatures avoid grist materials with high levels of polyphenols

Question 32

Beer haze hydrogen bonding is formed btw polyphenol __ groups and polypeptide __ groups

Answer 32

polyphenol = hydroxyl groups and polypeptide = Carbonyl group

Question 33

Papain is used for sterile filtered beer stabiliazation (t/f)

Answer 33

false