What's changed into alcohol while in brew​

Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley)[1] in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or by a variety of traditional methods such as communally by the indigenous peoples in Brazil when making cauim.[2] Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt[3] and Mesopotamia, brewed beer.[4] Since the nineteenth century the brewing industry has been part of most western economies.

The basic ingredients of beer are water and a fermentable starch source such as malted barley. Most beer is fermented with a brewer's yeast and flavoured with hops.[5] Less widely used starch sources include millet, sorghum and cassava.[6] Secondary sources (adjuncts), such as maize (corn), rice, or sugar, may also be used, sometimes to reduce cost, or to add a feature, such as adding wheat to aid in retaining the foamy head of the beer.[7] The most common starch source is ground cereal or "grist" - the proportion of the starch or cereal ingredients in a beer recipe may be called grist, grain bill, or simply mash ingredients.[8]

Steps in the brewing process include malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering, and packaging. There are three main fermentation methods, warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may also occur in the cask or bottle. There are several additional brewing methods, such as Burtonisation, barrel-ageing, double dropping, and Yorkshire Square.

hope it helps...

the missing options are :

(1) lower boiling point and a lower freezing point(2) lower boiling point and a higher freezing point(3) higher boiling point and a lower freezing point(4) higher boiling point and a higher freezing point

answer : the correct answer is option (3) higher boiling point and a lower freezing point

explanation :

when a non volatile solute is added to a solvent like water, it results in elevation of boiling point.

let us find the increase in boiling point of water when cacl₂ is added to water to make a solution of 1 m

step 1 : find molality of the solution

let us assume we have 1 l of solution.

let us convert this to grams of cacl₂.

molar mass of cacl2 is 111 g/mol

grams of cacl₂ =

mass of solute = 111 g

assuming density of solution same as water which is 1g/ml we have ,

mass of solution = density * volume

mass of solution =

mass of solution = mass of solvent + mass of solute

mass of solute = 1000g - 111g

mass of solute 889 g = 0.889 kg

the molality of the solution can be calculated as

molality = 1.12 m

step 2 : find boiling point elevation.

the elevation in boiling point is calculated as

here δtb = boiling point elevation

i = vant hoff factor which is the number of ions formed by the solute .

cacl₂ dissociates as

it forms 3 ions . therefore,

i = 3

m = molality which is 1.12 m

kb is constant for a given solvent. for water it is 0.512

the boiling point of water increases by 1.7 °c

step 3: find freezing point depression.

when a non volatile solute is added to water, it results in decrease in freezing point.

the formula to find freezing point depression is

kf is constant for water and its value is 1.86

the freezing point of water decreases by 6.2 °c

therefore we can say that, the solution will have a higher boiling point and a lower freezing point