tag:blogger.com,1999:blog-14815894.post2164549144031946326..comments2024-03-29T07:34:02.037-04:00Comments on Bayblab: Good HeadKamelhttp://www.blogger.com/profile/15548259062576527751noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-14815894.post-19017053851648624152009-12-03T16:40:55.960-05:002009-12-03T16:40:55.960-05:00I love the addition of the mohawk on the beer hat ...I love the addition of the mohawk on the beer hat you posted. As if a foam dome wasn't silly enough (but practical!)Kamelhttps://www.blogger.com/profile/15548259062576527751noreply@blogger.comtag:blogger.com,1999:blog-14815894.post-75975772463241375692009-12-02T01:03:05.892-05:002009-12-02T01:03:05.892-05:00The way the LTP1 was initially discovered was by f...The way the LTP1 was initially discovered was by foaming beer (with nitrogen, if I'm not mistaken) and taking only the foam and determining its composition. LTP was the major component. Later studies showed that the extent of denaturation of LTP1 affected foam stability. While this latter point is correlation only, it does suggest that if LTP is not a major component of the foam, it at least contributes to the stabilisation of the other parts.<br /><br />From my reading, it seems that LTP is a consensus major component of the head with other molecules (such as the hop alpha-acids) playing a role as well.<br /><br />Hop alpha-acids are fatty acids and are lipid contributors to the bubbles, though they don't have the traditional configuration you think of when talking about, for example, soap lipids (see <a href="http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6TH7-4S3G9SH-1&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&_docanchor=&view=c&_searchStrId=1118319171&_rerunOrigin=google&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=0497cff3684e4abe26fff4b87af23e95" rel="nofollow">here</a>for example)<br /><br />Incidentally, the hop alpha-acids also have antibacterial and anti-inflammatory properties. Thats why traditional India Pale Ales (not that Keith's crap) have a strong bitter, hop taste. Extra hops were added to help preserve the beer on its journey from Britain to India.Kamelhttps://www.blogger.com/profile/15548259062576527751noreply@blogger.comtag:blogger.com,1999:blog-14815894.post-73121881286397495542009-12-01T23:23:18.099-05:002009-12-01T23:23:18.099-05:00Is it possible that LTP1 is not a significant comp...Is it possible that LTP1 is not a significant component of the bubbles but the lipids that are associated with this protein. I assumed that beer bubbles were composed of a mixture of different denatured proteins but mostly of lipids.<br />In any case this is purely academic since I drink my beer using a <a href="http://farm4.static.flickr.com/3558/3428355315_87b433ac02.jpg" rel="nofollow">novelty hat.</a>Robhttps://www.blogger.com/profile/11878582460269426199noreply@blogger.comtag:blogger.com,1999:blog-14815894.post-78069533299302517952009-12-01T18:06:07.976-05:002009-12-01T18:06:07.976-05:00Just reading your post made me salivate and crave ...Just reading your post made me salivate and crave a refreshing beer...Anonymous Cowardhttps://www.blogger.com/profile/13315733940344340689noreply@blogger.com