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 xiii
... mixing Dry Malt with Cold Water Analysis of a Fermented Wort or Beer 1. Determination of the " Original Gravity " and Alcohol 2. Analysis of the Unfermented Matter Free Maltose 66 ' Apparent " Maltose Combined as Malto - dextrin ...
... mixing Dry Malt with Cold Water Analysis of a Fermented Wort or Beer 1. Determination of the " Original Gravity " and Alcohol 2. Analysis of the Unfermented Matter Free Maltose 66 ' Apparent " Maltose Combined as Malto - dextrin ...
Страница xiv
... Mixed Cultures of Yeast Fractional Culture Method Method of Testing Pure Cultures of Yeasts obtained by Previous Methods of Analysis for Technical Purposes 165 Experiments on the Powers of Hydrolysis and Fermentation of Different ...
... Mixed Cultures of Yeast Fractional Culture Method Method of Testing Pure Cultures of Yeasts obtained by Previous Methods of Analysis for Technical Purposes 165 Experiments on the Powers of Hydrolysis and Fermentation of Different ...
Страница 51
... mixed malt and grain , and it is obvious that the remaining extract is derived from one - third of a quarter ( 112 lb. ) of the grain . ' Multiply the amount by 3 to obtain the extract derived from 336 lb. of the grain . 1 Determination ...
... mixed malt and grain , and it is obvious that the remaining extract is derived from one - third of a quarter ( 112 lb. ) of the grain . ' Multiply the amount by 3 to obtain the extract derived from 336 lb. of the grain . 1 Determination ...
Страница 62
... mixed with 100 c.c. of water at 68 ° ( 154 ° F. ) and kept in a water bath at 66 ° ( 151 ° F. ) , the mash being stirred occasionally . In fifteen minutes about 5 c.c. of the mash are withdrawn and filtered through a small filter , and ...
... mixed with 100 c.c. of water at 68 ° ( 154 ° F. ) and kept in a water bath at 66 ° ( 151 ° F. ) , the mash being stirred occasionally . In fifteen minutes about 5 c.c. of the mash are withdrawn and filtered through a small filter , and ...
Страница 66
... mixed with a little cold water to form a thin cream , and the mixture should then be run slowly into boiling water with constant stirring until gelatinisation is complete . 2 When the starch paste is boiling gently , add grms . of ...
... mixed with a little cold water to form a thin cream , and the mixture should then be run slowly into boiling water with constant stirring until gelatinisation is complete . 2 When the starch paste is boiling gently , add grms . of ...
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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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