Glub, Glub... Glug, Glug : December 08, 2008
Image Data
File Name: 50D_01272
Model: Canon EOS 50D
Lens: Canon EF 100mm F/2.8 USM Macro
Date: 12.07.08 7:09pm
Focal Length: 100mm (160mm)
Shutter: 1/200 s
F-Stop: F4
ISO: 200
Program: Manual
Metering Mode: Evaluative
Flash: External
Flash Bias: +1.33 EV
Flash Details: External flash, E-TTL
Focus Mode: Manual focus
File Name: 50D_01272
Model: Canon EOS 50D
Lens: Canon EF 100mm F/2.8 USM Macro
Date: 12.07.08 7:09pm
Focal Length: 100mm (160mm)
Shutter: 1/200 s
F-Stop: F4
ISO: 200
Program: Manual
Metering Mode: Evaluative
Flash: External
Flash Bias: +1.33 EV
Flash Details: External flash, E-TTL
Focus Mode: Manual focus
The foam on top of beer is caused by the acidity created by the carbon dioxide made by the activity of brewer's yeast. While the actual foam activity of beer depends on the presence of carbon dioxide, it is the surface-active materials like amphipathic polypeptides from malt that determine size, shape and length of the foam.
Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution. This process is generally represented by the following reaction, where water and gaseous carbon dioxide react to form a dilute solution of carbonic acid.
Carbonation occurs when carbon dioxide is dissolved in water or an aqueous solution. This process is generally represented by the following reaction, where water and gaseous carbon dioxide react to form a dilute solution of carbonic acid.
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