Laboratory Studies for Brewing Students: A Systematic Course of Practical Work in the Scientific Principles Underlying the Process of Malting and BrewingLongmans, Green and Company, 1904 - 193 страници |
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Страница 23
... cool and weigh . Return the tube to the water - oven for an hour or two , cool and weigh again , as before . These operations must be re- peated until the weight remains constant within one or two milligrams . Now calculate from the ...
... cool and weigh . Return the tube to the water - oven for an hour or two , cool and weigh again , as before . These operations must be re- peated until the weight remains constant within one or two milligrams . Now calculate from the ...
Страница 31
... cool place . In about twenty- four hours signs of growth in the embryos will be noticed in both experiments . Protrusion of the roots is first observed , and shortly afterwards the plumules commence to elongate . During the first two or ...
... cool place . In about twenty- four hours signs of growth in the embryos will be noticed in both experiments . Protrusion of the roots is first observed , and shortly afterwards the plumules commence to elongate . During the first two or ...
Страница 32
... cool until it commences to show signs of setting . Now take several excised barley em- bryos which have been previously prepared , and place them on the surface of the setting jelly so that their scutella are in perfect contact with it ...
... cool until it commences to show signs of setting . Now take several excised barley em- bryos which have been previously prepared , and place them on the surface of the setting jelly so that their scutella are in perfect contact with it ...
Страница 40
... cool in a desiccator . Ascertain by means of a balance which turns dis- tinctly with 0005 grm . , if the bottle together with its stopper is of the same weight as the counter- poise . If not , the counterpoise must be accurately ...
... cool in a desiccator . Ascertain by means of a balance which turns dis- tinctly with 0005 grm . , if the bottle together with its stopper is of the same weight as the counter- poise . If not , the counterpoise must be accurately ...
Страница 43
... Cool the contents of the flask to 15.5 ° ( 60 ° F. ) , and make up the volume to the 515 c.c. mark by the addition of water . Mix the solution thoroughly by agitation , and filter about 250 c.c. of the wort through a dry filter into a ...
... Cool the contents of the flask to 15.5 ° ( 60 ° F. ) , and make up the volume to the 515 c.c. mark by the addition of water . Mix the solution thoroughly by agitation , and filter about 250 c.c. of the wort through a dry filter into a ...
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50 grms acid alcohol aleurone amount B.Sc barley barley corn beaker boiling bottle bracts c.c. flask c.c. of malt c.c. of water calculate cane-sugar carbo-hydrates cent College Coloured containing cool Crown 8vo culture Cupric Oxide determine dextrin dextrose Diagrams diastase diluted dish distilled ELEMENTARY embryo employed endosperm Engineering Examination experiment Fehling's solution fermentation fermented wort filter Freudenreich flask glass Goldthorpe grain grms heat hop-cone hops hydrolysis Illus Illustrations invert-sugar Klöcker levulose liquid LL.D Lond malt extract malt wort malto-dextrin maltose mash method microscope mixture Note number of cells observed obtained osazone ovary PHYSIOLOGY Plates PRACTICAL prepared pressed yeast Professor reducing power rotatory power Royal 8vo sample scutellum six-rowed soluble starch solution factor specific gravity specific rotation spores stable dextrin starch starch conversion starch granules starch paste starch transformation sterilised student Study sugar temperature TEXT-BOOK tion transfer tube volume water-bath weight wort gelatin yeast cells
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