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 páginas |
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Página 27
... beaker , and note how rapidly it commences to de- compose on standing . Water extracts from barley matter which readily putrefies , and hence arises the necessity to change the steep water in the malt- house frequently . After the ...
... beaker , and note how rapidly it commences to de- compose on standing . Water extracts from barley matter which readily putrefies , and hence arises the necessity to change the steep water in the malt- house frequently . After the ...
Página 42
... beaker , and mash it with 350 c.c. of water at a temperature of 69 ° ( 156 ° F. ) . Cover the beaker with a clock - glass and place it in a 42 STUDIES FOR BREWING STUDENTS.
... beaker , and mash it with 350 c.c. of water at a temperature of 69 ° ( 156 ° F. ) . Cover the beaker with a clock - glass and place it in a 42 STUDIES FOR BREWING STUDENTS.
Página 44
... beaker . Rinse the flask with a little water and add the rinsings to the beaker . Boil and note the " breaking " of the wort due to the coagulation of the precipitated albuminous matter . After the volume of the liquid is reduced by ...
... beaker . Rinse the flask with a little water and add the rinsings to the beaker . Boil and note the " breaking " of the wort due to the coagulation of the precipitated albuminous matter . After the volume of the liquid is reduced by ...
Página 47
... beaker in which the mash is to be made , and then mash in it 50 grms . of the ground malt with about 350 c.c. of water at the same temperature and for the same time as before . Cool the mash and ascertain the total weight of the beaker ...
... beaker in which the mash is to be made , and then mash in it 50 grms . of the ground malt with about 350 c.c. of water at the same temperature and for the same time as before . Cool the mash and ascertain the total weight of the beaker ...
Página 48
... beaker and the mash . Subtract the weight of the beaker and malt from the total weight , and the difference represents the weight of the water used in mashing . Filter the mash and determine its specific gravity in the usual manner ...
... beaker and the mash . Subtract the weight of the beaker and malt from the total weight , and the difference represents the weight of the water used in mashing . Filter the mash and determine its specific gravity in the usual manner ...
Otras ediciones - Ver todas
Laboratory Studies for Brewing Students - A Systematic Course of Practical ... Adrian J. Brown Vista previa limitada - 2017 |
Laboratory Studies for Brewing Students, a Systematic Course of Practical ... Adrian J Brown Sin vista previa disponible - 2018 |
Laboratory Studies for Brewing Students, a Systematic Course of Practical ... Adrian J Brown Sin vista previa disponible - 2018 |
Términos y frases comunes
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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