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The Open University

The science of alcohol

The Open University via OpenLearn

Overview

In this free course, The science of alcohol, you will learn about the processes involved in the creation of alcoholic drinks – how they are produced, how the wide range of flavours are generated and how scientists ensure the safety of what we drink. You will also explore the effects of alcohol on our bodies in both the short and long term.Alcohol production is an excellent example of how modern-day science and engineering has met twenty-first-century commerce. This course investigates the basics of the chemistry and biology behind alcohol production. You will be introduced to the fermentation process, how the ingredients used lead to different flavours, and what chemicals cause these differences. By understanding the processes used in preparation you will explore the different types of beer. A practical 'experiment' of a homebrew will run alongside this course. If you wish you can try your hand at brewing as you learn the science behind it all.You will learn about the distilling process and how this occurs at a large scale. You will explore the natural botanicals that are used to infuse flavour into spirits and the chemicals within these.The providence behind alcoholic drinks is incredibly important in terms of safety, but also from a commercial viewpoint. Therefore, you will study how this has developed over the years and explore the modern-day analytical instrumentation used to combat fraud and counterfeiting.Alcohol is well known to affect the human body. You will learn about the reasons why we get drunk, and how the body processes alcohol, and the deleterious long term effects of excessive alcohol consumption. You will explore how taste and smell work and why this is important to our choice of drinks, and go in search of the best hangover cure. Enrolling on the course will give you the opportunity to earn an Open University digital badge. Badges are not accredited by The Open University but they're a great way to demonstrate your interest in the subject and commitment to your career, and to provide evidence of continuing professional development.Once you are signed in, you can manage your digital badges online from My OpenLearn. In addition, you can download and print your OpenLearn statement of participation – which also displays your Open University badge. This course is accredited by the CPD Standards Office. It can be used to provide evidence of continuing professional development and on successful completion of the course you will be awarded 24 CPD points. Evidence of your CPD achievement is provided on the free Statement of Participation awarded on completion.Anyone wishing to provide evidence of their enrolment on this course is able to do so by sharing their Activity Record on their OpenLearn Profile, which is available before completion of the course and earning of the Statement of Participation. The Open University would really appreciate a few minutes of your time to tell us about yourself and your expectations for the course before you begin, in our optional start-of-course survey. Once you complete the course we would also value your feedback and suggestions for future improvement, in our optional end-of-course survey. Participation will be completely confidential and we will not pass on your details to others.

Syllabus

  • Introduction and guidance
  • Introduction and guidance
  • What is a badged course?
  • How to get a badge
  • Course contributors
  • Acknowledgements
  • Week1Week 1: What is alcohol?
  • Introduction
  • 1 Introducing the science of alcohol
  • 1.1 What is alcohol?
  • 2 What is ethanol?
  • 2.1 Physical properties of ethanol
  • 2.2 Chemical reactions of ethanol
  • 2.2.1 Burning of ethanol
  • 2.2.2 Vinegar from wine
  • 2.3 Ethanol fermentation
  • 3 The long history of alcohol
  • 4 Homebrewing
  • 4.1 Setting up your homebrew experiment
  • 4.1.1 Using a hydrometer
  • 5 This week’s quiz
  • 6 Summary of Week 1
  • Acknowledgements
  • Week2Week 2: An introduction to brewing
  • Introduction
  • 1 The components of beer
  • 1.1 Water
  • 1.2 Hops
  • 1.3 Yeast
  • 1.4 Barley and malt
  • 2 The brewing process
  • 2.1 Malting
  • 2.2 Mashing
  • 2.3 Boiling
  • 2.4 Fermentation
  • 3 Types of beer
  • 3.1 Top fermented beers: ales
  • 3.2 Bottom fermented beers: lagers
  • 3.3 Hybrid beers
  • 3.4 Stout
  • 4 Your homebrew experiment
  • 5 This week’s quiz
  • 6 Summary of Week 2
  • Acknowledgements
  • Week3Week 3: Taste and smell
  • Introduction
  • 1 What makes a champion beer?
  • 2 Introduction to taste and smell
  • 3 Smell (olfaction)
  • 3.1 Relative molecular mass (RMM)
  • 3.2 Volatility
  • 3.3 Chemical composition
  • 4 Taste (gustation)
  • 5 Flavours in alcoholic drinks
  • 6 Spoiled beer
  • 7 Your homebrew experiment
  • 8 This week’s quiz
  • 9 Summary of Week 3
  • Acknowledgements
  • Week4Week 4: Brewing on an industrial scale
  • Introduction
  • 1 The history of beer and brewing
  • 1.1 The Industrial Revolution
  • 2 The scale of brewing
  • 2.1 Important considerations for commercial brewing
  • 2.2 Microbreweries
  • 3 Removal of alcohol from beer
  • 3.1 The history of alcohol-free beers
  • 3.2 The brewing process for alcohol-free beers
  • 3.2.1 Reverse osmosis
  • 3.2.2 Boiling and distillation
  • 3.2.3 Vacuum distillation
  • 4 Conditioning and storage of beer
  • 4.1 Cask conditioning
  • 5 The future of brewing: where next?
  • 6 Checking your homebrew experiment
  • 7 This week’s quiz
  • 8 Summary of Week 4
  • Acknowledgements
  • Week5Week 5: The short-term effects of alcohol
  • Introduction
  • 1 Metabolism of ethanol in the human body
  • 1.1 Absorption of ethanol from the gut into the bloodstream
  • 1.2 The journey of ethanol through the body
  • 1.3 Ethanol metabolism
  • 1.3.1 Enzymes – biological catalysts
  • 1.4 Ethanol excretion
  • 1.5 Ethanol and the brain
  • 2 What is a hangover?
  • 2.1 A hangover cure? You wish!
  • 3 Your homebrew experiment
  • 4 This week’s quiz
  • 5 Summary of Week 5
  • Acknowledgements
  • Week6Week 6: Distillation and spirits
  • Introduction
  • 1 The historical significance of gin
  • 2 Types of gin
  • 3 The process of distillation
  • 4 Exploring a working distillery
  • 5 Natural flavours in gin
  • 5.1 The chemistry of the juniper berry
  • 5.2 Other botanical flavourings
  • 5.3 Taste sensations in gin
  • 6 The stages of gin production
  • 6.1 Commercial distillation
  • 6.2 Producing the final gin – the final taste
  • 7 The future of distillation and the gin industry
  • 8 Your homebrew experiment
  • 9 This week’s quiz
  • 10 Summary of Week 6
  • Acknowledgements
  • Week7Week 7: The long-term effects of alcohol consumption
  • Introduction
  • 1 Calculating alcohol consumption
  • 1.1 Units of alcohol
  • 2 The effects of alcohol on health
  • 2.1 Physiological changes and the effects of chronic alcohol consumption
  • 2.1.1 Alcoholic liver disease (ALD)
  • 2.1.2 Alcohol and cardiovascular disease
  • 2.1.3 Nervous system damage
  • 2.2 Alcohol use disorder (AUD)
  • 2.2.1 Pavlov’s dogs
  • 2.2.2 The role of the prefrontal cortex in AUD
  • 2.2.3 AUD and relieving the stresses of life
  • 3 Checking your homebrew
  • 4 This week’s quiz
  • 5 Summary of Week 7
  • Acknowledgements
  • Week8Week 8: Product protection and maintaining product provenance
  • Introduction
  • 1 Are you getting what you are paying for?
  • 1.1 Measuring alcoholic strength
  • 1.2 Alcohol proof and alcohol volume
  • 1.3 Hydrometry and specific gravity
  • 1.4 Alcohol counterfeiting and contamination
  • 1.4.1 Principles of mass spectrometry
  • 2 Testing for the presence of alcohol
  • 2.1 Analysing ethanol by wet chemistry
  • 2.2 Principles of IR spectroscopy
  • 2.2.1 Analysis of ethanol using IR spectroscopy
  • 3 Homebrew finale
  • 4 This week’s quiz
  • 5 Summary of Week 8
  • Take the next step
  • Tell us what you think
  • Acknowledgements

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