Siebel - Brewing Terminology

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Immunity	Nonsusceptibility to a disease or to the toxic effects of antigenic material.

Impregnate	To infuse particles of one substance into the mass of another substance.

In vitro	Literally, "in glass." Performed in a test tube or other laboratory apparatus.

In vivo	In the living organism.

Indicator	A substance, which by some visible change, such as a change of color, indicates the condition of a solution as to the presence of free acid, alkali, or other substances. Indicators are employed in volumetric (titrimetric) analysis to indicate the end points of reactions.

Infection	The presence of undesired or foreign micro-organisms in a culture medium or system.

Infusion	Upward infusion: Heating the mash stepwise to no more than Mashing 78°C. without adding portion of boiling mash.

Initial Mashing	The temperature at which malt and water are brought together at Temp commencement of mashing.

Inoculation	The introduction of minute organisms, like yeast or bacteria to culture media.

Inorganic	Designating, or pertaining to, the branch of chemistry which deals with substances of earthy or mineral matter. It includes the treatment of all substances with the exception of those classed as organic.

Intron	In eukaryotic cells, a sequence of DNA that is contained in the gene but does not encode for protein.

Iodine	A non-metallic element of the halogen group.

Iodine Test	In brewing this test is generally used to check on the degradation of starch to dextrins and malt sugar. Iodine turns from a yellow to dark blue, purple or red with various starches and dextrins, but not with sugars.

Ion	A particle bearing an electric charge which is formed when a neutral atom, or group of atoms, loses or gains one or more electrons. Loss of electrons results in positive charges producing a cation; gain of electrons results in the formation of an anion with negative charges.

Irish Moss	Is dried red marine algae Chondrus crispus.

Isinglass	A semi-transparent, whitish and very pure form of gelatine, prepared from the air-bladders of certain fish, originally sturgeons, now largely cod, ling and carp.

Iso-electric Point	pH value at which the electrical charge of an amino acid is zero.

Isohumulones or Iso-alpha Acid	Isomerized form of alpha acids from hops. Isohumulone content is related to the hop bitterness of beer.

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