Is There a Difference Between a Spent Hop and a Finished Hop?

Hops that are used in commercial applications tend to have alpha acid to beta acid ratio over 1.1, right? And so it makes me wonder what does the beta acid ratio look like in a spent hop. Could that help explain why the beer was spent hops was rated as more bitter? Or is it simply just a function of that? Dean Obeidallah: Maybe peacock has done some research looking at this stuff.