Unit 2 - Lesson 7 - Water

Question 1

In terms of water where are beverage plants usually located?

Answer 1

Close to a reliable water source:

1. Surface water
2. ground water.
3. municipal water

each type is treated differently

Question 2

How much water on earth’s surface?

Answer 2

70%

Question 3

How much salt water in the ocean?

Answer 3

97%

Question 4

How much fresh water in the ice caps?

Answer 4

2%

Question 5

How much water is ground water (boreholes or springs)?

Answer 5

0.6%

Question 6

How much fresh water is surface (rivers, lakes, reservoirs)?

Answer 6

0.4%

Question 7

What has more minerals load and what has higher organic load?

Answer 7

Ground water - mineral

Surface - organic

Question 8

What is the issue with surface water?

Answer 8

Can be polluted

Question 9

Why does ground water have a lower organic and microbial content?

Answer 9

Lower O2 and temperature
Ground water can have higher mineral and metal ion content
It is considered purer than surface water since it is filtered through earth

Question 10

Best supply?

Answer 10

Public water

Question 11

Best water temps?

Answer 11

Borehole and muni are constant

Question 12

What has highest Turbidity (cloudiness - highest not better)?

Answer 12

Surface

Question 13

What type of water has more CO2?

Answer 13

Borehole
Public is very low
Surface water usually low

Question 14

What type of water has the highest microbial content?

Answer 14

Surface

Question 15

What are the main attributes for Potable Water?

Answer 15

Colourless
Clear
Tasteless
Odourless

Question 16

What does clear water mean?

Answer 16

Lack of turbidity - eg no haze or particulates

Question 17

What does colourless water refer?

Answer 17

Absence of hue

Question 18

What are some contaminants producing taint in water?

Answer 18

Chlorine
Chlorophenol - gives medicinal
Trihalomethanes (THMS) formed by chlorinized water and organic acid
Nitrosamins - agri runoff

Question 19

What is ATNCs?

Answer 19

Apparent Total Nitroso-Compounds
Formed by nitrates and fertilizers in agriculture
<20mg/L is limit

Question 20

What water level of standards do most distillers require?

Answer 20

Most water used does not have to meet potable standards (eg non-drinking water used for cooling)
Only in the product side is it required for potable

Question 21

What are the microbiology specs for potable water

Answer 21

Total coliform bacteria

Question 22

What are some of the common bacteria and other pathogens found in water?

Answer 22

E Coli
Hepatitis A virus
Cholera
Legionella
Cryptosporidium
Giardia lamblia
Salmonella

Question 23

What are the categories of water and what do they mean?

Answer 23

Product water - interacts with product
Process water - assists with production function (cleaning, cooling, heat exchange, not fully treated)
Service water - for non-production service systems (non-potable for refig, cooling tower water,)

Question 24

What are 2 big water using processes?

Answer 24

Cooling tower water

Boiler water

Question 25

How is cooling tower water treated?

Answer 25

Biocides to prevent Legionella

Question 26

How is boiler water treated?

Answer 26

Treated to produce soft water and reduce calcium since it would build scales from the steam

Question 27

What is one of the key attributes for water?

Answer 27

Mineral content eg pH | Preference is 7 pH neutral

Question 28

What does pH measure and what is the pH scale?

Answer 28

pH measures hydrogen ions on inverse log scale pH of 0 = very acidic pH of 14 = very alkaline

Question 29

What makes water hard?

Answer 29

Calcium and magnesium metal ions

Question 30

What are the types of hard water?

Answer 30

Temp - which is removed by boiling Permanent- stays with the water after boiling can cause scales inside the boiler, pipes, etc Hard to remove and cost $$$ to get rid of

Question 31

How is permanent forming scales?

Answer 31

Salt compounds of calcium and magnesium sulphate, cholrides and nitrates Little effect on pH

Question 32

What impact does Calcium have:

Answer 32

Flavor: neutral Water: Hard - scale with bicarbs reduces pH in mashing and fermentation protects α-amylase from thermal denaturation promotes both increased extract recovery and increased run-off rates

Question 33

Magnesium

Answer 33

exerts similar reactions to calcium and is more soluble in water. It serves as an enzyme co-factor for yeast fermentation

Question 34

Sulphates

Answer 34

can improve protein and starch degradation. It is a precursor for SO subscript 2 and straight H subscript 2 straight S formation by yeast.

Question 35

Nitrite NO2

Answer 35

indicates pollution or contamination. It can form carcinogenic ATNCs

Question 36

Nitrate NO3

Answer 36

is flavour neutral. It is introduced via fertilisers into the water system and can form carcinogenic ATNCs via nitrate reducing bacterial infections. It reduces fermentation rates and can diminish pH reduction reactions

Question 37

Manganese (MN2)

Answer 37

is a yeast co-factor at low levels, however it can be inhibitory at higher concentrations greater than 0.5 mg/L

Question 38

Iron (FE2)

Answer 38

at a low level, is considered an essential nutrient for yeast. However, at higher levels it can prevent proper sugar formation in the mash, and fatigues yeast. It should be absent, or present at less than 0.2-0.5 mg/L

Question 39

Ammonium (NH4)

Answer 39

Sign of contamination and/or pollution

Question 40

Zinc (ZN2)

Answer 40

is an important co-factor for yeast growth (0.08-0.2 mg/L). At high levels (above 0.6 mg/L), it inhibits amylase activity

Question 41

Copper (Cu2)

Answer 41

is a co-factor for yeast metabolism at low levels. It is inhibitory to yeast at high levels, and may play a role in oxidative reactions. It is toxic to yeast > 10 mg/L

Question 42

Carbonates (HCO3)

Answer 42

affects water pH, hardness and salt content

Question 43

Where does water waste enter into the plant?

Answer 43

1. Product water waste: leaks and excess vessel flushing and draining 2. Process water waste: leaks and excess CIP usages and dumping of those service tanks. 3. Service water waste: leaks, condensate loss and excess cooling and hose use

Question 44

How do you monitor and target optimising water usage?

Answer 44

1. Monitor and analyse water use to establish trends. 2. Target the areas for improvement, and establish action plans. 3. Implement sustainable improvements to establish best practice.