Attenuation (brewing) Attenuation (brewing) In brewing, attenuation is the percentage that measures the conversion of sugars into alcohol and carbon dioxide by the fermentation process; a more attenuated beer will generally be drier and more alcoholic than a less attenuated beer made from the same wort. The percentage is calculated by comparing weight or specific gravity of the extract before and after fermentation. the following iteration,Attenuation = 100 % * (starting gravity − current gravity) / (starting gravity − 1) is meaningless This formula works with extract given in weight percentages or degree Plato. Extract refers to all the non water substances
Allyl alcohol be obtained by dehydrogenation of propanol. In the laboratory, it has been prepared by the reaction of glycerol with oxalic or formic acids. Allyl alcohols in general can be prepared by allylic oxidation of allyl compounds by selenium dioxide. Allyl alcohol is converted mainly to glycidol, which is a chemical intermediate in the synthesis of glycerol, glycidyl ethers, esters, and amines. Also, a variety of polymerizable esters are prepared from allyl alcohol, e.g. diallyl phthalate. Allyl alcohol is more toxic than related alcohols. Its threshold limit value (TLV) is 2 ppm. It is a lachrymator. It is classified as an