we would build one spectrometer apparatus with webcam to analyze two different beers based on yeast or bitterness so which one would be easy/less time to analyze yeast or bitterness ? please expalin why :S
Bitterness in beer is caused by isohumolones (see http://en.wikipedia.org/wiki/Isohumulone). I couldn't find anything on yeast as far as a chemical structure goes. They are microorganisms, of course. Probably you could use either but since the former has so many different chromophores(functional groups) such as ketones and alcohols to mention just two, I would choose that one just because of the diversity. If you want to do a complete study you would do well to try both and see what kind of absorptivity constant you get with each because that affects the sensitivity.
