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Full-Text Articles in Physical Sciences and Mathematics
Synthesis And Analysis Of 6-Acetyl-1,2,3,4-Tetrahydropyridine, A Major Contributor To ‘Mousy’ Off-Flavor In Sour And Wild Beers, Liesel Krout
Thinking Matters Symposium Archive
Unexpected tastes can negatively impact consumer experience in the beer industry. One such taste, a ‘mousy’ off-flavor, is diminishing the quality of sour and wild beers throughout the brewing community. The unpleasant flavor is a result of the combined presence of three organic compounds: 6-acetyl-1,2,3,4-tetrahydropyridine (ATHP), 2-acetyl-1-pyrroline, and 2-ethyl-3,4,5,6-tetrahydropyridine. Because of its unpredictable nature, brewers must wait for the compound to disappear before distribution, costing them valuable time and revenue. The factors responsible for formation, reasons for persistence, and degradation timelines of the compounds were unknown. A method for quantification was therefore necessary to determine those characteristics, and such quantification …
Making Soap Green, Asia Sweet
Making Soap Green, Asia Sweet
Thinking Matters Symposium Archive
The One Gallon Soap Company (OGSC) recycles partially used bar soap from local Portland hotels and repurposes it as liquid hand soap. The preliminary formulations originally prepared by the OGSC produced a smooth, homogeneous liquid soap with good foaming action. However, over short and often variable time periods, the soap would separate into two layers: a watery bottom layer with little foaming action and an oily top layer. The OGSC asked the USM Chemistry Department to investigate the formulation process in an effort to provide a more stable product – one that would maintain a constant consistency over several months.