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No alcohol or alcohol-free: not more than 0.05% ABV; Dealcoholized: over 0.05% but less than 0.5% ABV; Low-alcohol: not more than 1.2% ABV; In some parts of the European Union, beer must contain no more than 0.5% ABV if it is labelled "alcohol-free". In Australia, the term "light beer" refers to any beer with less than 3.5% alcohol.
Free energy is made up of an enthalpy term and an entropy term. [11] = The standard enthalpy change can be determined by calorimetry or by using the van 't Hoff equation, though the calorimetric method is preferable. When both the standard enthalpy change and acid dissociation constant have been determined, the standard entropy change is easily ...
With a diet of only solute-poor beer, only about 200–300 mOSM (normal 750 mOSM to greater than 900 mOSM) of solute will be excreted per day, capping the amount of free water excretion at 4 L (0.88 imp gal; 1.1 US gal). Any intake above 4 L would lead to a dilution of the serum sodium concentration and thus hyponatremia.
Alcoholic ketoacidosis is caused by complex physiology that is the result of prolonged and heavy alcohol intake, usually in the setting of poor nutrition. Chronic alcohol use can cause depleted hepatic glycogen stores and ethanol metabolism further impairs gluconeogenesis.
Attenuation can be quantified by comparing the specific gravity — the density of a solution, relative to pure water — of the extract before and after fermentation, quantities termed the original and final gravities. Specific gravity can be measured by buoyancy, with a hydrometer. The higher the specific gravity of a solution, the higher the ...
0–0.11% [12] They qualify as alcohol-free drinks in most countries. (most juices do not have alcohol but orange or grape [the highest here] may have some from early fermentation) 0.00 0.11 Low-alcohol beer: 0.05–1.2% (usually not considered as alcohol legally) Under 2.5% in Finland, and 2.25% in Sweden, however. 0.05 1.02 Kvass: 0.05–1.5% ...
The OE (Original Extract) is often referred to as the "size" of the beer and is, in Europe, often printed on the label as Stammwürze or sometimes just as a percent. In the Czech Republic, for example, common descriptions are "10 degree beers", "12 degree beers" which refers to the gravity in Plato of the wort before the fermentation.
An alcohol-free or non-alcoholic drink, also known as a temperance drink, is a version of an alcoholic drink made without alcohol, or with the alcohol removed or reduced to almost zero. These may take the form of a non-alcoholic mixed drink or non-alcoholic beer , and are widely available where alcoholic drinks are sold.