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Metal-Assisted Electrochemical Nanoimprinting of Porous and Solid Silicon Wafers
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Silicon in beer and brewing.

Troy R Casey1, Charles W Bamforth

  • 1Department of Food Science & Technology, University of California, Davis, CA 95616-8598, USA.

Journal of the Science of Food and Agriculture
|April 1, 2010
PubMed
Summary
This summary is machine-generated.

Beer is a rich source of dietary silicon, with levels varying by style and production. Barley-based beers and aggressive brewing methods increase silicon content, confirming beer

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Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Brewing Technology

Background:

  • Beer is recognized as a significant dietary source of silicon.
  • Limited understanding exists regarding silicon content variations across beer styles and production methods.

Purpose of the Study:

  • Quantify silicon levels in a diverse range of commercial beers.
  • Identify key brewing factors, including grist selection, influencing silicon concentration.

Main Methods:

  • Analysis of silicon content in various beer samples.
  • Correlation of silicon levels with specific ingredients (barley, wheat, hops) and brewing processes.

Main Results:

  • Commercial beers exhibited silicon concentrations ranging from 6.4 to 56.5 mg L(-1).
  • Barley-based beers generally contained higher silicon than wheat-based beers due to silica in barley husks.
  • While hops are silicon-rich, malt contributes more significantly to the final beer silicon content.
  • Aggressive wort production techniques increased silicon extraction into the wort, with a portion surviving into the final beer.

Conclusions:

  • Beer is definitively confirmed as a very rich source of dietary silicon.
  • Grist composition and brewing conditions are critical determinants of silicon levels in beer.