Explain briefly about carbonating,boiling,and salting
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CARBONATING
Carbonating is the process of adding carbonation to beer. Carbonation accentuates beer flavors and aromatics, and allows the beer to “come-together”. Carbonated beer will develop a layer of foam (or head) when poured. The head will linger on the sides of the glass when consumed; this is called lacing. Well-carbonated beer will have a thick, lingering head composed of small bubbles. It will also leave good lacing, wherein you can see layers of foam develop from subsequent sips. Carbonating itself is a very straight-forward process; the following processes of condition and aging can be a bit more complicated.
BOILING
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to itsboiling point, the temperature at which thevapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling ; nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes.
SALTING
Salting is the preservation of food with dryedible salt.[1] It is related to pickling in general and more specifically to brining (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food,[1] and two historically significant salt-cured foods are salted fish(usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans andcabbage are also often preserved in this manner.
hope this answer will help you
Carbonating is the process of adding carbonation to beer. Carbonation accentuates beer flavors and aromatics, and allows the beer to “come-together”. Carbonated beer will develop a layer of foam (or head) when poured. The head will linger on the sides of the glass when consumed; this is called lacing. Well-carbonated beer will have a thick, lingering head composed of small bubbles. It will also leave good lacing, wherein you can see layers of foam develop from subsequent sips. Carbonating itself is a very straight-forward process; the following processes of condition and aging can be a bit more complicated.
BOILING
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to itsboiling point, the temperature at which thevapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. There are two main types of boiling ; nucleate boiling where small bubbles of vapour form at discrete points, and critical heat flux boiling where the boiling surface is heated above a certain critical temperature and a film of vapor forms on the surface. Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F but is lower with the decreased atmospheric pressure found at higher altitudes.
SALTING
Salting is the preservation of food with dryedible salt.[1] It is related to pickling in general and more specifically to brining (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food,[1] and two historically significant salt-cured foods are salted fish(usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans andcabbage are also often preserved in this manner.
hope this answer will help you
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