In College, Chemistry Does Not Stay in the Classroom

Adam Rogers wrote the book "Proof: The Science of Booze." He connects the world of drinking to its chemical components by exploring lesser known facts about alcohol: some fruit turns into alcohol naturally, some cultures use saliva to break down wheat. An interesting revelation is that throughout his book, Rogers uses humor to reach his audience and chemical facts about booze to teach chemistry concepts.

I found the most interesting part to be the degree in which storing alcohol in barrels adds to the flavor of that certain alcohol. The type of wood the barrel is made of puts chemicals and tannins into the alcohol. As Rogers describes it, it's like using cooking utensils made of garlic. The chemical make up of the alcohol and the wood itself is what creates the different kinds of booze that those over 21 years of age drink.

http://www.nytimes.com/2014/07/22/science/proof-drinks-in-the-science-of-alcohol.html

Submitted by Charlotte King