Keywords
Steam, Nitrogen, Expansion, Gas, Oxygen, Carbon dioxide, Gas Laws, Matter, Air
Description
This lecture discusses the more common characteristics of gases and the way they interact with processes within a brewery, as well as the environment in which the people work. The content expert sets a background for the presentation on gases by addressing first the states of matter. Secondly, he explores thermal expansion, the effects of gas densities, and the various gas laws. Finally, the importance of safety, particularly in terms of carbon dioxide, is stressed and reviewed.
Learning Objectives
- Explain the main use of compressed air in breweries
- Describe thermal expansion
- Identify the 2 variables accounted for in Boyle's Law
- Explain the Kinetic Theory of Gases
- Provide valid information about the main gases used the brewery
Lecture developed by
Tim Foley
Tim has worked for Siebel since 1989 and is involved in a variety of research projects related to the brewing process including ingredient usage, recipe development, materials product development, various adjunct and processing aid usage, and packaging.
Tim currently works largely in the consultancy and research functions and is the primary brewer in our pilot brewing system for the Siebel Institute.
Outside the office and brewery, Tim is involved with coaching youth sports for the last 22 years and enjoys free time with his wife and six children as a lifelong Chicagoan.
Tim holds a B.S. in Biology from Roosevelt University and an M.S. in Molecular Biology from Northeastern Illinois University.
Tim teaches in several areas of the Siebel educational curricula in a variety of courses.
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