| boiling |
Wort is boiled in the brew kettle, typically for 90 minutes. During this time, the wort is spiced with hops. Boiling stops all mash enzyme activity, it extracts bitter and aromatic substances from the hops, it boils off any harsh grainy odors, and it precipitates the trub which helps clarify the wort.
출처: www.zooass.com/bar/glossary/
|
|---|---|
| boiling point |
the temperature at which a liquid will boil or change to a gas. The lower the boiling point, the faster it will evaporate into the air.
출처: www.afscme.org/health/safe16.htm
|
| boiling point |
temperature at which a single substance, such as water, changes from a liquid to a gas (steam) under normal atmospheric pressure. The boiling point at which water transitions to steam is 212
출처: www.wefixhvac.com/glossary.htm
|
| boiling point |
Temperature (or range) at a pressure of 760 mm Hg, at which the liquid changes to a vapor.
출처: www.mapl.com/msds/terms.html
|
| boiling |
is heating liquid until it continuos bubbles break the surface.
출처: arthuravenuebronx.com/cooking_vocabulary.htm
|