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 xii
... Heat on the Hydrolysis of Starch by Diastase Influence of Heat in Restricting Starch Transformation is Due to Modification of the Diastase Experiment Showing that Although a Restricted Starch Trans- formation may be Represented as a ...
... Heat on the Hydrolysis of Starch by Diastase Influence of Heat in Restricting Starch Transformation is Due to Modification of the Diastase Experiment Showing that Although a Restricted Starch Trans- formation may be Represented as a ...
Страница 32
... heat gently in a water - bath until the gelatin is dissolved . Sterilise the solution in a steam steriliser , and when it is still hot pour it into a sterilised Petri dish , which is sufficiently deep to hold easily to an inch of the ...
... heat gently in a water - bath until the gelatin is dissolved . Sterilise the solution in a steam steriliser , and when it is still hot pour it into a sterilised Petri dish , which is sufficiently deep to hold easily to an inch of the ...
Страница 36
... heat of the kiln . For a similar reason kiln - dried oats should not be used . An Experiment to Determine the Loss in Weight occurring during the Conversion of Barley into Malt . The loss in weight which occurs in the malting of any ...
... heat of the kiln . For a similar reason kiln - dried oats should not be used . An Experiment to Determine the Loss in Weight occurring during the Conversion of Barley into Malt . The loss in weight which occurs in the malting of any ...
Страница 39
... heating malt is inclined to gain slightly in weight . Determination of the Ash of Malt . - Place about 5 grms . of the ... heat until the ash is colourless . Weigh and calculate the percentage of ash obtained . The ash should be examined ...
... heating malt is inclined to gain slightly in weight . Determination of the Ash of Malt . - Place about 5 grms . of the ... heat until the ash is colourless . Weigh and calculate the percentage of ash obtained . The ash should be examined ...
Страница 50
... heat of 66 ° ( 151 ° F. ) , and keep at this temperature for one hour . Transfer the mash to a 515 c.c. flask , and after cooling , make up to the mark and filter , and proceed to determine the specific gravity of the wort in the usual ...
... heat of 66 ° ( 151 ° F. ) , and keep at this temperature for one hour . Transfer the mash to a 515 c.c. flask , and after cooling , make up to the mark and filter , and proceed to determine the specific gravity of the wort in the usual ...
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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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