Chemistry of Beer - Unit 1 - Chemical Concepts: Carbohydrates

"Chemistry of Beer" is a free online course on Janux that is open to anyone. Learn more at janux.ou.edu.
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Dr. Mark Morvant is a Professor in the Department of Chemistry and Biochemistry.
Video by NextThought (nextthought.com).
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[@chikaikwumere2782]

You're an amazing teacher... always enjoy your detailed explanation. Thank you

[@matiasd5216]

Great video man.

[@charjl96]

Thanks for the video. I didn't understand most of that. For example, what do the numbers signify in "1,4" or "1,6" linkages? How much does brewing depend on a deeper understanding of chemistry?

[@matiasd5216]

Have you ever heard about alfa and beta amilase?? You can't really understand what their job is, unless you dive a little bit in this organic chemistry. As a lawyer I can tell you that.

[@polx94]

It's safe to say malt is the most important feed in the process??

[@curtpiazza1688]

Cool!