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Isopropyl alcohol (IUPAC name propan-2-ol and also called isopropanol or 2-propanol) is a colorless, flammable, organic compound with a pungent alcoholic odor. [9]Isopropyl alcohol, an organic polar molecule, is miscible in water, ethanol, and chloroform, demonstrating its ability to dissolve a wide range of substances including ethyl cellulose, polyvinyl butyral, oils, alkaloids, and natural ...
Isopropyl rubbing alcohols contain from 50% to 99% by volume of isopropyl alcohol, the remainder consisting of water. Boiling points vary with the proportion of isopropyl alcohol from 80 to 83 °C (176 to 181 °F); likewise, freezing points vary from −32 to −50 °C (−26 to −58 °F). [6] Surgical spirit BP boils at 80 °C (176 °F). [7]
Specific gravity is the density of a liquid relative to that of water, i.e., if the density of the liquid is 1.05 times that of water, it has a specific gravity of 1.05. In UK brewing usage, it is customary to regard the reference value for water to be 1000, so the specific gravity of the same example beer would be quoted as 1050.
Consequently, if a liquid has dynamic viscosity of n centiPoise, and its density is not too different from that of water, then its kinematic viscosity is around n centiStokes. For gas, the dynamic viscosity is usually in the range of 10 to 20 microPascal-seconds, or 0.01 to 0.02 centiPoise. The density is usually on the order of 0.5 to 5 kg/m^3.
Isopropylamine can be obtained by reaction of isopropyl alcohol with ammonia in presence of a catalyst: [3] (CH 3) 2 CHOH + NH 3 → (CH 3) 2 CHNH 2 + H 2 O. Isopropylamine is a building block for the preparation of many herbicides and pesticides including atrazine, bentazon, glyphosate, imazapyr, ametryne, desmetryn, prometryn, pramitol, dipropetryn, propazine, fenamiphos, and iprodione. [3]
Kilkenny is available on tap in a number of Australian and New Zealand bars and pubs, where it is served, as with locally brewed draught Guinness, on a mixture of 70% nitrogen and 30% carbon dioxide through a special tap to render a creamy head. It is available in 470ml cans from some bottle stores. [3]
A common approach is to analyze the appearance, smell, and taste of the beer, and then make a final judgment on the beer's quality. There are various scales used by beer journalists and experts to rate beer, such as the 1-20 scale used by British sommelier Jancis Robinson and the 1-100 scale used by American sommelier Joshua M. Bernstein.