Switched-mode power supplyA switched-mode power supply (switching-mode power supply, switch-mode power supply, switched power supply, SMPS, or switcher) is an electronic power supply that incorporates a switching regulator to convert electrical power efficiently. Like other power supplies, an SMPS transfers power from a DC or AC source (often mains power, see AC adapter) to DC loads, such as a personal computer, while converting voltage and current characteristics.
Uninterruptible power supplyAn uninterruptible power supply (UPS) or uninterruptible power source is a type of continual power system that provides automated backup electric power to a load when the input power source or mains power fails. A UPS differs from a traditional auxiliary/emergency power system or standby generator in that it will provide near-instantaneous protection from input power interruptions by switching to energy stored in battery packs, supercapacitors or flywheels.
BeerBeer is one of the oldest types of alcoholic drinks in the world, and the most widely consumed. It is the third most popular drink overall after potable water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly malted barley, though wheat, maize (corn), rice, and oats are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer.
Beer styleBeer styles differentiate and categorise beers by colour, flavour, strength, ingredients, production method, recipe, history, or origin. The modern concept of beer styles is largely based on the work of writer Michael Jackson in his 1977 book The World Guide To Beer. In 1989, Fred Eckhardt furthered Jackson's work publishing The Essentials of Beer Style. Although the systematic study of beer styles is a modern phenomenon, the practice of distinguishing between different varieties of beer is ancient, dating to at least 2000 BC.
Lees (fermentation)Lees are deposits of dead yeast or residual yeast and other particles that precipitate, or are carried by the action of "fining", to the bottom of a vat of wine after fermentation and aging. The same while brewing beer at a brewery is known as trub – the same from secondary fermentation of wine and beer are the lees or equally, as to beer only, dregs. This material is the source for most commercial tartaric acid, which is used in cooking and in organic chemistry.
