Search results
Results From The WOW.Com Content Network
In brewing, attenuation refers to the conversion of sugars into alcohol and carbon dioxide by the fermentation process; the greater the attenuation, the more sugar has been converted into alcohol. A more attenuated beer is drier and more alcoholic than a less attenuated beer made from the same wort .
In chemistry, the molar absorption coefficient or molar attenuation coefficient (ε) [1] is a measurement of how strongly a chemical species absorbs, and thereby attenuates, light at a given wavelength. It is an intrinsic property of the species.
The Standard Reference Method or SRM [1] is one of several systems modern brewers use to specify beer color. Determination of the SRM value involves measuring the attenuation of light of a particular wavelength (430 nm) in passing through 1 cm of the beer, expressing the attenuation as an absorption and scaling the absorption by a constant (12.7 for SRM; 25 for EBC).
A basic formula [4] to calculate beer strength based on the difference between the original and final SG is: A B V = 131.25 ( O G − F G ) {\displaystyle ABV=131.25(OG-FG)} The formula below [ 5 ] is an alternate equation which provides more accurate estimates at higher alcohol percentages (it is typically used for beers above 6 or 7%).
Alternatively, if there is a beam of particles incident on the material, the attenuation length is the distance where the intensity of the beam has dropped to 1/e, or about 63% of the particles have been stopped. Mathematically, the probability of finding a particle at depth x into the material is calculated by the Beer–Lambert law:
μ is sometimes called Napierian attenuation coefficient or Napierian narrow beam attenuation coefficient rather than just simply "attenuation coefficient". The terms "decadic" and "Napierian" come from the base used for the exponential in the Beer–Lambert law for a material sample, in which the two attenuation coefficients take part:
mass attenuation coefficient, also called mass extinction coefficient, is the attenuation coefficient divided by density; see mass attenuation coefficient for details; absorption cross section and scattering cross section are both quantitatively related to the attenuation coefficient; see absorption cross section and scattering cross section ...
In those situations, the most general form of the Beer–Lambert law states that the total attenuation can be obtained by integrating the attenuation coefficient over small slices dz of the beamline: = = (), = = (). These formulations then reduce to the simpler versions when there is only one active species and the attenuation coefficients are ...