Prodelphinidin B9

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Prodelphinidin B9
Prodelphinindin B9.png
Names
Other names
Identifiers
Properties
C30H26O13
Molar mass 594.525 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

Prodelphinidin B9 is a prodelphinidin dimer found in beer. [1] [2]

Prodelphinidin is a name for the polymeric tannins composed of gallocatechin. It yields delphinidin during depolymerisation under oxidative conditions.

Dimer (chemistry) Oligomer consisting of two monomers joined by bonds that can be either strong or weak, covalent or intermolecular

A dimer is an oligomer consisting of two monomers joined by bonds that can be either strong or weak, covalent or intermolecular. The term homodimer is used when the two molecules are identical and heterodimer when they are not. The reverse of dimerisation is often called dissociation. When two oppositely charged ions associate into dimers, they are referred to as Bjerrum pairs.

Beer alcoholic drink

Beer is one of the oldest and most widely consumed alcoholic drinks in the world. It is also the third most popular drink overall after water and tea. Beer is brewed from cereal grains—most commonly from malted barley, though wheat, maize (corn), and rice are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.

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Brewing production of beer

Brewing is the production of beer by steeping a starch source in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or by a variety of traditional methods such as communally by the indigenous peoples in Brazil when making cauim. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.

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QuickBASIC programming language

Microsoft QuickBASIC is an Integrated Development Environment and compiler for the BASIC programming language that was developed by Microsoft. QuickBASIC runs mainly on DOS, though there was a short-lived version for the classic Mac OS. It is loosely based on GW-BASIC but adds user-defined types, improved programming structures, better graphics and disk support and a compiler in addition to the interpreter. Microsoft marketed QuickBASIC as the introductory level for their BASIC Professional Development System. Microsoft marketed two other similar IDEs for C and Pascal, viz QuickC and QuickPascal.

Pale ale

Pale ale is a top-fermented beer made with predominantly pale malt.

Beer pong drinking game in which players throw a ping pong ball across a table with the intent of landing the ball in a cup of beer on the other end

Beer pong, also known as Beirut, is a drinking game in which players throw a ping pong ball across a table with the intent of landing the ball in a cup of beer on the other end. The game typically consists of opposing teams of two or more players per side with 6 or 10 cups set up in a triangle formation on each side. Each team then takes turns attempting to shoot ping pong balls into the opponent's cups. If a ball lands in a cup, the contents of that cup are consumed by the other team and the cup is removed from the table. The first team to eliminate all of the opponent's cups is the winner.

Delphinidin chemical compound

Delphinidin is an anthocyanidin, a primary plant pigment, and also an antioxidant. Delphinidin gives blue hues to flowers in the genera Viola and Delphinium. It also gives the blue-red color of the grape that produces Cabernet Sauvignon, and can be found in cranberries and Concord grapes as well as pomegranates, and bilberries.

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Gallocatechol chemical compound

Gallocatechol or gallocatechin (GC) is a flavan-3-ol, a type of chemical compound including catechin, with the gallate residue being in an isomeric trans position. It is one of the antioxidant chemicals found in food.

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2-Methoxy-4-vinylphenol chemical compound

2-Methoxy-4-vinylphenol is an aromatic substance used as a flavoring agent. It is one of the compounds responsible for the natural aroma of buckwheat.

Prodelphinidin B3 chemical compound

Prodelphinidin B3 is a prodelphinidin dimer found in food products such as barley and beer, in fruits and pod vegetables. It can also be found in pomegranate peels.

Prodelphinidin C2 chemical compound

Prodelphinidin C2 is a prodelphinidin trimer found in malt.

Condensed tannin class of chemical compounds

Condensed tannins are polymers formed by the condensation of flavans. They do not contain sugar residues.

When drinking beer, there are many factors to be considered. Principal among them are bitterness, the variety of flavours present in the beverage and their intensity, alcohol content, and colour. Standards for those characteristics allow a more objective and uniform determination to be made on the overall qualities of any beer.

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The TNA World Beer Drinking Championship was an unsanctioned professional wrestling championship owned by the Total Nonstop Action Wrestling (TNA) promotion. The championship was introduced on November 11, 2007 at TNA's Genesis pay-per-view (PPV) event. It was active until February 26, 2008 when the title belt was destroyed at the taping of the March 6, 2008 episode of TNA's television program TNA Impact!.

Proanthocyanidin B3 may refer to:

The molecular formula C30H26O13 (molar mass: 594.52 g/mol, exact mass: 594.137340 u) may refer to:

References

  1. Clarissa Gerhäuser and Hans Becker (2009). "Phenolic Compounds in Beer". Beer in Health and Disease Prevention (PDF).
  2. Callemien, Delphine; Guyot, Sylvain; Collin, Sonia (2008). "Use of thiolysis hyphenated to RP-HPLC-ESI(−)-MS/MS for the analysis of flavanoids in fresh lager beers". Food Chemistry. 110 (4): 1012. doi:10.1016/j.foodchem.2008.02.081. PMID   26047295.