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
... Mixture of Maltose and Dextrin , much of the apparent Maltose cannot be Fermented by Ordinary Yeast and Exists as Malto- dextrin • Preparation of the Starch Conversion 99 · 100 Determination of the Free Maltose Present 101 · Calculation ...
... Mixture of Maltose and Dextrin , much of the apparent Maltose cannot be Fermented by Ordinary Yeast and Exists as Malto- dextrin • Preparation of the Starch Conversion 99 · 100 Determination of the Free Maltose Present 101 · Calculation ...
Страница 9
... mixture of white and blue H. vulgare ; the " " " or bigg of Scotland is also a variety of H. vulgare . " bere " " " " Chilian Six - rowed Barley con- sists largely of white and blue H. hexastichum . Not ordinarily met with in com- merce ...
... mixture of white and blue H. vulgare ; the " " " or bigg of Scotland is also a variety of H. vulgare . " bere " " " " Chilian Six - rowed Barley con- sists largely of white and blue H. hexastichum . Not ordinarily met with in com- merce ...
Страница 22
... mixture of very small granules of starch with much larger ones , as in the case of barley starch , will become more evident . Prepare a Sample of Starch from Barley or Other Grain . - Grind about 100 grms . of the grain to a very fine ...
... mixture of very small granules of starch with much larger ones , as in the case of barley starch , will become more evident . Prepare a Sample of Starch from Barley or Other Grain . - Grind about 100 grms . of the grain to a very fine ...
Страница 35
... mixture to 50 c.c. of a 1 per cent . solution of soluble starch . Keep the mixture at a temperature of 60 ° ( 140 ° F. ) . The activity of the diastase will be shown by the gradual disap- pearance of the iodine starch reaction , due to ...
... mixture to 50 c.c. of a 1 per cent . solution of soluble starch . Keep the mixture at a temperature of 60 ° ( 140 ° F. ) . The activity of the diastase will be shown by the gradual disap- pearance of the iodine starch reaction , due to ...
Страница 50
... mixture to stand at the room temperature for from eighteen to twenty - four hours . Mash with 250 c.c. hot water , so as to obtain an initial heat of 66 ° ( 151 ° F. ) , and keep at this temperature for one hour . Transfer the mash to a ...
... mixture to stand at the room temperature for from eighteen to twenty - four hours . Mash with 250 c.c. hot water , so as to obtain an initial heat of 66 ° ( 151 ° F. ) , and keep at this temperature for one hour . Transfer the mash to 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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