PPT On Formation and Nutritional Aspects of Alcohol

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Formation and Nutritional Aspects of Alcohol Presentation Transcript:
1.Formation and Nutritional Aspects of Alcohol

2.Organic Compound
-OH                     C
Acylic Alcohol (CnH2n+1OH)
Ethanol (C2H5OH)

3.Production
Fermentation
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.
Zymology.

4.Alcoholic Fermentation:
Ethanol fermentation
Sugars        Cellular Energy+Ethanol+CO2
Anaerobic Process.
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
Pyruvate                    Ethanol
Kluyveromyces lactis or Kluyveromyces lipolytica (anaerobic)

     Pyruvate              O2 +water

Saccharomyces cerevisiae, or fission yeast Schizosaccharomyces pombe (can work in O2)

7.Alcoholic  Beverages
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
Rum Sugarcane.

8.Spirits ?
Distillation process        Fermented grains, Fruits, or Vegetables.       
Malted, distilled, aged or distilled, filtered and aged.
25% to 85%

9.Gin :Colorless
By distilling /redistilling rye /other grain spirits
 Adding juniper berries/aromatics such as anise, caraway seeds/angelica root as flavoring.

10.Vodka :
Originally distilled      Fermented wheat mash
 Now        Mash of rye, corn, or potatoes.
Clear in form ,clean tasting and clear looking.

11.Rum:
Distilled       Cane juice/scummings of the boiled juice/treacle /molasses /lees of former distillations.
Used colloquially      intoxicating liquor.
Clear or dark in form.

12.Whiskey :
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.

13.Tequilla:
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.

14.Brandy:
Distilled from wine or fermented fruit juice.
Prominent in France.

15.Liquors ?
Flavored spirits
By infusing certain woods, fruits, or flowers, in either water or alcohol, and adding sugar, etc.
Others are distilled from aromatic or flavoring agents.