Natural Products Organic Chemistry Experiment for the University Student. III. The Brewing of the Low-alcohol Beer from Malt or Seed of the Beer Barley

摘要

As no experiments concerned with biochemistry have recently been scheduled for juniors of the Aichi University of Education who specialize in chemistry, a brewing experiment making the low-alcohol beer was developed. This method was applicable to chemical laboratory courses. The beer is so much familiar to the students as one of the luxurious alcoholic beverages which are seriously related with adultu27s diseases, obesity, and alcoholism, that the laboratory experiment of beer brewing would arouse their interest and should make them have a deeper understanding in fermentation and chemistry of anaerobic lycolysis. The results of the laboratory carried out are also reported.