Glossary A
Deutsch: Absorption / Español: Absorción / Português: Absorção / Français: Absorption / Italiano: Assorbimento
In the context of food science and nutrition, absorption refers to the process by which nutrients, water, and other substances are taken up from the digestive tract into the bloodstream or lymphatic system. This physiological mechanism is critical for maintaining bodily functions, as it ensures that digested food components are transported to cells for energy, growth, and repair. Absorption occurs primarily in the small intestine, though some substances are absorbed in the stomach or large intestine, depending on their chemical properties.
ABV means Alcohol By Volume. Alcohol by volume (ABV) simply represents what portion of the total volume of liquid is alcohol. To determine the ABV of a beer, a brewer typically uses what's called a hydrometer, which is an instrument that aids in measuring the density of liquid in relation to water (it essentially free-floats in a cylinder or liquid). The hydrometer will be calibrated to read 1.000 in water (at 60°F), and the denser the liquid (example: add sugar to the liquid), the higher the hydrometer Reading.