{"id":559,"date":"2021-06-14T20:16:57","date_gmt":"2021-06-15T00:16:57","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=559"},"modified":"2021-06-14T20:16:57","modified_gmt":"2021-06-15T00:16:57","slug":"lesson-22","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-22\/","title":{"rendered":"Lesson 22"},"content":{"rendered":"<h1 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">Instructions<\/span><\/b><\/h1>\n<h3 style=\"margin-bottom: 4.5pt;\"><b><span style=\"font-family: 'Arial',sans-serif;\">This lesson covers the following concepts:<\/span><\/b><\/h3>\n<ul>\n<li>Macromolecules within barrels<\/li>\n<li>Browning reactions<\/li>\n<\/ul>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: #239b56; border: none windowtext 1.0pt; padding: 0in;\">The readings for this lesson are from The Science of Cooking:<\/span><\/h3>\n<ul>\n<li>none<\/li>\n<\/ul>\n<h3><span style=\"ffont-family: Lato, 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 16px; color: darkmagenta; border: none windowtext 1.0pt; padding: 0in;\">Lecture Videos and Slides<\/span><\/h3>\n<table id=\"tb1\" width=\"732\">\n<tbody>\n<tr>\n<td width=\"208\"><strong>Videos<\/strong><\/td>\n<td width=\"208\"><strong>Slides<\/strong><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/urcapture.hosted.panopto.com\/Panopto\/Pages\/Viewer.aspx?id=2bde3fbf-8ec6-4fee-b98c-ab8e017edd19\" target=\"_blank\" rel=\"noopener\">Barrels<\/a><\/td>\n<td width=\"208\"><a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-22\/20s-114-fermentation-alcohol-part-2\/\" rel=\"attachment wp-att-700\">22.1 fermentation alcohol part 2<\/a><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/www.youtube.com\/embed\/3LBGPKgQ2ac\" target=\"_blank\" rel=\"noopener\">How a Traditional Wine Barrel is Made<\/a><\/td>\n<td width=\"208\"><\/td>\n<\/tr>\n<tr>\n<td width=\"208\"><a href=\"https:\/\/www.youtube.com\/embed\/gq1a6uWH21U\" target=\"_blank\" rel=\"noopener\">Bourbon Barrels<\/a><\/td>\n<td width=\"208\"><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p class=\"1-style\">Return to\u00a0<a href=\"http:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/\">Lecture Schedule and Overview (Home)<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Instructions This lesson covers the following concepts: Macromolecules within barrels Browning reactions The readings for this lesson are from The Science of Cooking: none Lecture Videos and Slides Videos Slides Barrels 22.1 fermentation alcohol part 2 How a Traditional Wine &hellip; <a href=\"https:\/\/blog.richmond.edu\/chemistryofcooking\/recommended-schedule-for-lecture\/lesson-22\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1230,"featured_media":0,"parent":277,"menu_order":22,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"coauthors":[142150],"class_list":["post-559","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/559","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/users\/1230"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/comments?post=559"}],"version-history":[{"count":4,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/559\/revisions"}],"predecessor-version":[{"id":1104,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/559\/revisions\/1104"}],"up":[{"embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/pages\/277"}],"wp:attachment":[{"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/media?parent=559"}],"wp:term":[{"taxonomy":"author","embeddable":true,"href":"https:\/\/blog.richmond.edu\/chemistryofcooking\/wp-json\/wp\/v2\/coauthors?post=559"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}