Location
CoLab, COM 100
Start Date
1-5-2025 5:30 PM
Document Type
Poster
Description
This study explores the impact of chemical additives on beer consumability. By conducting a series of experiments, we examined the effects of 250 mg/L of iron and 350 µM EDTA on beer properties. Our findings provide insights into potential methods for optimizing beer quality through controlled chemical adjustments.
Image
COinS
May 1st, 5:30 PM
Enhancing Beer Consumability Through Chemical Modification
CoLab, COM 100
This study explores the impact of chemical additives on beer consumability. By conducting a series of experiments, we examined the effects of 250 mg/L of iron and 350 µM EDTA on beer properties. Our findings provide insights into potential methods for optimizing beer quality through controlled chemical adjustments.
Comments
The faculty mentor for this project was Faith Jacobsen, Chemistry.