This paper describes the "Explorers Virtual Internship" (EVI), which was designed and presented in the 2020-21 school year by the Fred Hutchinson Cancer Research Center. Despite our initial wariness about creating a virtual internship, the shift helped us make valuable innovations to our programming. EVI paired 11 high school interns with mentors to work on individual research projects. We designed our program to foster a sense of belonging and "rightful presence" in biomedical research among the interns, all of whom came from backgrounds underrepresented in science. In addition to the research experience, we also focused on ethical issues, career awareness, community building, identity/belonging, and leadership/agency. Interns reported increases in their perceptions of the overlap of their identity and those of STEM professionals. They also reported increases in their knowledge of STEM concepts and capacity to demonstrate STEM skills (n=10). Open-ended survey responses indicated that students' uptake of scientific practices and sense of belonging were interrelated with their relationship with their mentors, and that students felt a sense of community with other students despite being in a virtual environment. We also provided programming for mentors, who indicated that learning and thinking about rightful presence and belonging was helpful for their role.

Factors which cause gushing in shaken beer are derived from malt and are active in unhopped beer; some malts are more prone to give gushing beer than are others. The gushing factors from malt are removed by boiling wort with hops, provided that the hops are of “good” quality and that the hop rate is sufficient; what makes for “good” quality in this respect is as yet undetermined. There can, however, be a further generation of gushing factors during fermentation.

A study of the carbohydrate composition of wort has been made, and the presence of six sugars in significant quantities established in addition to others which have not yet been fully characterized. The sugars present are maltotetraose, maltotriose, maltose, sucrose, glucose and fructose. There are indications that maltopentaose and other more complex carbohydrates, e.g. those comprising the dextrin fractions, are also present. A specific search for isomaltose, 6[α‐D‐glucopyranosyl]‐D‐glucopyranose, a compound which might be expected to arise from amylopectin by the action of the amylases, did not reveal the presence of this compound, which should perhaps be sought in the dextrin fraction. No free pentoses were found in sufficient concentration to be visible on paper chromatograms. A rapid method for the quantitative estimation of wort sugars has been worked out and applied to a study of their assimilation under different conditions of fermentation.

Some of the factors which affect gushing in beer have been examined, particularly in relation to one particular beer, for which no reliable artificial method of removing the tendency to gush appears to be available. At pH values of about 3.3, gushing beer loses its ability to gush even when shaken but, when the pH is restored to normal, shaking will again induce gushing. The need for more knowledge of the brewing factors involved is emphasized.