Chemistry of Guinness: Color, Bitterness, and Bubbles

This lecture delves into the chemistry behind the color and bitterness of Guinness, exploring the compounds responsible for its unique characteristics. It also explains why bubbles in a pint of Guinness appear to flow downward, focusing on the gas mix used for carbonation and the role of nitrogen. The presentation covers the impact of organic chemistry on everyday compounds, with a detailed analysis of cyclohexanes and their substituents, highlighting the stability differences and energy changes. Additionally, it discusses the structure and nomenclature of non-cyclic alkanes, emphasizing their physical properties and importance in various applications.