Siebel - Brewing Terminology

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Saccharometer	Any devise for measuring the amount of sugar in a solution. A specially calibrated hydrometer.

Saladin System	Compartment malting system as designed by Saladin.

Salt	A class of compounds formed when the hydrogen of an acid is partly or wholly replaced by a metal or a metallic radical. Specifically, the term salt is applied to sodium chloride, NaCl.

Saponifi-	The treatment of a fatty acid with an inorganic base (caustic soda) to form cation a salt (soap) and an alcohol (glycerine).

Sarcina	Undesirable microorganism from brewing standpoint. Classified as pediococcus cerevisiae.

Saturated	A solution which contains any constant temperature as much dissolved Solution substance as it can possibly hold in presence of solid solute.

Seed Yeast	Yeast used to start fermentation in a brew.

Silo	A tower shaped structure for storage of materials.

Slurry	A thin mixture of water and insoluble solids.

Soap	A sodium or potassium salt of a fatty acid of high molecular weight.

Solid	A state of matter as distinguished from liquid or gas.

Solubility	The quantity of solute present in a given amount of the saturated solution, at a certain temperature, is called the solubility of the solute.

Solute	When a solid is dissolved in a liquid, the solid is termed the solute, the liquid the solvent. When one liquid is dissolved in a second liquid, the liquid present in the smaller amount is usually called the solute. In this case, the designation is arbitrary, particularly when the liquids are completely miscible.

Solution	A homogeneous mixture formed by the process in which a substance, whether solid, liquid or gaseous is dissolved into a liquid (or by extension, with a solid, or gas) called the solvent. The term is usually associated with liquids, but may include solids, as in alloys, or gaseous mixtures.

Sorghum	Any representative of the genus (sorghum) or tropical cereal grasses.

Sparge	To distribute water over grains or hops in order to wash out extract.

Species	A subdivision of a genus.

Specific	Usually given for liquids as specific gravity 20°C./20°C. is the ratio of Gravity the weight of a volume of liquid at 20°C. and the same volume of water at 20°C.

Spectropho-	Instrument to measure the absorption or transmission of light at different tometer wavelengths by a solution.

Spigot	A faucet used to regulate the flow of liquids from the bunghole of a barrel.

Spiles	Small, wooden pegs or plugs, used to close vent holes in barrels.

Splicing	The removal of introns and joining of exons to form a continuous coding sequence in RNA.

Starch	A white, odorless, tasteless, granular or powdery complex carbohydrate. It gives a deep blue color with iodine.

Steam Beer	Top fermenting beer of very high carbon dioxide content, originated in California.

Steeping	To prepare grain for germination by soaking in water, usually to 45% moisture.

Sterile	Free from living microorganisms, as bacteria, or their visible spores.

Structural gene	A gene that codes for a protein, such as an enzyme.

Substrate	The substance upon which an enzyme acts.

Substrate	Material acted on by an enzyme.

Sugar	Any of a group of carbohydrate compounds of relatively low molecular weight and comprised of not to exceed three monosaccharide units. They may be monosaccharide such as dextrose, disaccharide such as maltose or trisaccharide such as raffinose.

Suppressor gene	A gene that can reverse the effect of a mutation in other genes.

Suspension	The state of a solid when its particles are mixed with, but undissolved in, a fluid or another solid; a two-phase system consisting of a finely divided solid dispersed in a solid, liquid or gas.

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