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IBD General Certificate > Unit 2 - Lesson 7 - Water > Flashcards

Unit 2 - Lesson 7 - Water Flashcards

1
Q

In terms of water where are beverage plants usually located?

A

Close to a reliable water source:

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

each type is treated differently

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2
Q

How much water on earth’s surface?

A

70%

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3
Q

How much salt water in the ocean?

A

97%

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4
Q

How much fresh water in the ice caps?

A

2%

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5
Q

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

A

0.6%

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6
Q

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

A

0.4%

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7
Q

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

A

Ground water - mineral

Surface - organic

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8
Q

What is the issue with surface water?

A

Can be polluted

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9
Q

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

A

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

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10
Q

Best supply?

A

Public water

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11
Q

Best water temps?

A

Borehole and muni are constant

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12
Q

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

A

Surface

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13
Q

What type of water has more CO2?

A

Borehole
Public is very low
Surface water usually low

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14
Q

What type of water has the highest microbial content?

A

Surface

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15
Q

What are the main attributes for Potable Water?

A

Colourless
Clear
Tasteless
Odourless

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16
Q

What does clear water mean?

A

Lack of turbidity - eg no haze or particulates

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17
Q

What does colourless water refer?

A

Absence of hue

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18
Q

What are some contaminants producing taint in water?

A

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

19
Q

What is ATNCs?

A

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

20
Q

What water level of standards do most distillers require?

A

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

21
Q

What are the microbiology specs for potable water

A

Total coliform bacteria

22
Q

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

A 
E Coli
Hepatitis A virus
Cholera
Legionella
Cryptosporidium
Giardia lamblia
Salmonella
23
Q

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

A

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,)

24
Q

What are 2 big water using processes?

A

Cooling tower water

Boiler water

25
Q

How is cooling tower water treated?

A

Biocides to prevent Legionella

26
Q

How is boiler water treated?

A

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

27
Q

What is one of the key attributes for water?

A

Mineral content eg pH

Preference is 7 pH neutral

28
Q

What does pH measure and what is the pH scale?

A

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

29
Q

What makes water hard?

A

Calcium and magnesium metal ions

30
Q

What are the types of hard water?

A

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

31
Q

How is permanent forming scales?

A

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

32
Q

What impact does Calcium have:

A

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

33
Q

Magnesium

A

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

34
Q

Sulphates

A

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

35
Q

Nitrite NO2

A

indicates pollution or contamination. It can form carcinogenic ATNCs

36
Q

Nitrate NO3

A

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

37
Q

Manganese (MN2)

A

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

38
Q

Iron (FE2)

A

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

39
Q

Ammonium (NH4)

A

Sign of contamination and/or pollution

40
Q

Zinc (ZN2)

A

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

41
Q

Copper (Cu2)

A

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

42
Q

Carbonates (HCO3)

A

affects water pH, hardness and salt content

43
Q

Where does water waste enter into the plant?

A
  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
44
Q

How do you monitor and target optimising water usage?

A
  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.

IBD General Certificate (52 decks)

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