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 16
... transferring to clove oil . They can then be examined in the latter medium , or mounted permanently in xylol and Canada balsam . Examine the prepared sections under the micro- scope , first with a low - power objective ( 1 or 2 inch ) ...
... transferring to clove oil . They can then be examined in the latter medium , or mounted permanently in xylol and Canada balsam . Examine the prepared sections under the micro- scope , first with a low - power objective ( 1 or 2 inch ) ...
Страница 20
... Transfer a thin transverse section of barley to a very dilute solution of iodine in a watch - glass , and allow it to remain in the liquid until the section is stained a distinct blue colour . Mount the section in water on a glass slide ...
... Transfer a thin transverse section of barley to a very dilute solution of iodine in a watch - glass , and allow it to remain in the liquid until the section is stained a distinct blue colour . Mount the section in water on a glass slide ...
Страница 21
... transfer the section to a slide , and examine it under the microscope . It will be noticed that the thin - walled cells are filled with a network of red - stained protoplasmic matter which originally enclosed the starch granules . The ...
... transfer the section to a slide , and examine it under the microscope . It will be noticed that the thin - walled cells are filled with a network of red - stained protoplasmic matter which originally enclosed the starch granules . The ...
Страница 22
... Transfer a little of the starch to a drop of water on a glass slide , cover with a thin glass and exa- mine with a high power . Observe the charac- teristic appearance of the different kinds of starch granules and make a drawing to ...
... Transfer a little of the starch to a drop of water on a glass slide , cover with a thin glass and exa- mine with a high power . Observe the charac- teristic appearance of the different kinds of starch granules and make a drawing to ...
Страница 23
... transfer the whole to a stoppered drying - tube the weight of which has been previously ascertained . Weigh the tube and its contents , transfer to a water - oven , remove the stopper and dry at 100 ° for four or five hours . Replace ...
... transfer the whole to a stoppered drying - tube the weight of which has been previously ascertained . Weigh the tube and its contents , transfer to a water - oven , remove the stopper and dry at 100 ° for four or five hours . Replace ...
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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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