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Informationen zum Autor Roger Barth was awarded a bachelor's degree in chemistry from La Salle College in Philadelphia and a doctorate in physical chemistry from the Johns HopkinsUniversity in Baltimore. He did post-doctoral work on heterogeneous catalysis at Drexel University and at University of Delaware. Barth has been a faculty member at West Chester University in Pennsylvania since 1985.Mark Benvenuto is a Professor of Chemistry at the University of Detroit Mercy, in the Department of Chemistry & Biochemistry. Benvenuto received a B.S. in chemistry from the Virginia Military Institute, and after several years in the Army, a Ph.D. in inorganic chemistry from the University of Virginia. After a post-doctoral fellowship at The Pennsylvania State University, he joined the faculty at the University of Detroit Mercy in 1993. Klappentext Every subdiscipline of chemistry can be addressed through alcoholic beverages. All levels, from introductory chemistry for non-science majors to advanced chemistry seminars and research can incorporate the science of alcoholic beverages. Zusammenfassung This book comes from the symposium "Chemistry of Fermented Beverages" at the Biennial Conference on Chemical Education (BCCE) that was held in Grand Rapids, Michigan in August of 2014. The symposium and book address some wonderful opportunities to engage students in a wide variety of chemistry classes, field experiences, study abroad, and other learning activities through examples involving alcoholic beverages. The topic lends itself to treatments that range fromserious to quirky and light-hearted, depending on the audience and objectives. Every subdiscipline of chemistry can be addressed through alcoholic beverages. All levels, from introductory chemistry for non-science majors to advanced chemistry seminars and research can incorporate the science ofalcoholic beverages. This volume will cover some of the possibilities through the lens of the experiences of chemistry faculty who teach about alcoholic beverages in a variety of settings, ranging from traditional chemistry programs to technical programs in the alcohol industry.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. Theauthors draw from experiences at every level from introductory chemistry for non-majors, through general and advanced chemistry major courses and projects, to specialized business/industrial applications. All of them show how some aspect of alcohol can be used as a model to enhance the learning process. This volume will provide resources for faculty who are considering, developing, or actively teaching: A course or sequence on alcohol production or service; A stand-alone course based onfermented beverage chemistry or biotechnology; or Alcohol-based lessons or examples for an existing chemistry or biochemistry course....
