Siebel - Brewing Terminology

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Gallon	Liquid volume measure: One U.S. gallon = 3.785 liters One British gallon = 4.546 liters

Gas	A state in which the volume of a substance changes in direct proportion to its absolute pressure and its absolute temperature. In the gaseous state a given volume of any substance contains the same number of atoms or molecules.

Gas Volume	Volume of carbon dioxide in beer compared to beer of Beer liquid volume.

Gelatinize	To bring the starch into a jelly-like consistency during mashing.

Gene	A segment of chromosome. Some genes direct the synthesis of proteins, while others have regulatory functions.

Gene mapping	Determination of the relative locations of genes on a chromosome.

Gene sequencing	Determination of the sequence of nucleotide bases in a strand of DNA.

Gene therapy	The replacement of a defective gene in an organism suffering from a genetic disease. Recombinant DNA techniques are used to isolate the functioning gene and insert it into cells. Over three hundred single gene disorders have been identified in humans. A significant percentage of these may be amenable to gene therapy.

Genetic code	The mechanism by which genetic information is stored in living organisms. The code uses sets of three nucleotide bases (codons) to make the amino acids that, in turn, constitute proteins.

Genetic engineering	A technology used to alter the genetic material of living cells in order to make them capable of producing new substances or performing new functions.

Genome	The total hereditary material of a cell, comprising the entire chromosomal set found in each nucleus of a given species.

Genotype	Genetic make-up of an individual or group. Cf. Phenotype.

Genus	A group of related species.

Germination	Beginning of vegetation or growth in seeds.

Gibberellic Acid	Is an additive often used in malting to assist the penetration of water into the grain.

Globulins	In the American classification of proteins, the globulins are simple proteins, insoluble in water, but soluble in dilute neutral solutions of salts of strong acids and strong bases. Example: serum globulin and edestin of hemp seed.

Glucose	C6H12O6; dextrose.

Gluten	The viscid substance which gives adhesiveness to dough; an insoluble protein.

Glycogen	A white, amorphous, tasteless carbohydrate, related to starch and dextrin. One of the constituents of the yeast cell.

Grant	A horizontally placed vessel between straining tank and brew kettle, to facilitate the straining of the wort.

Grist	Grain to be, or that has been, ground

Grits	Hulled and coarsely ground grain; especially coarse hominy.

Gum	Any one of a class of colloidal substance exuded by, or extracted from, gum plants.

Gum Arabic	A mixture of several gums, the best being that obtained from Acacia Senegal; it is usually completely soluble in water.

Gypsum	Sulfate of lime combined with water forms gypsum. Plaster of Paris is burnt gypsum, or gypsum freed from one half of its water content.

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