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 |
Dentro del libro
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Página xviii
... glass 29. Object Marker 30. Clostridium butyricum · 31. Female Inflorescence of the Hop • 32. Diagram of a Female Flower of the Hop 33. Bracts of Hop - cone ( a ) Stipular Bract ; ( b ) Bracteole . 34. Axis or " Strig " of Hop - cone ...
... glass 29. Object Marker 30. Clostridium butyricum · 31. Female Inflorescence of the Hop • 32. Diagram of a Female Flower of the Hop 33. Bracts of Hop - cone ( a ) Stipular Bract ; ( b ) Bracteole . 34. Axis or " Strig " of Hop - cone ...
Página 4
... glass . Observe under the microscope the pollen grains con- tained within the anther . Dissect out the Lodicules at the Base of the Ovary . Note their exact position within the paleæ with a view to tracing them subsequently in the ripe ...
... glass . Observe under the microscope the pollen grains con- tained within the anther . Dissect out the Lodicules at the Base of the Ovary . Note their exact position within the paleæ with a view to tracing them subsequently in the ripe ...
Página 20
... 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 , cover with a thin glass , and examine first with a low and afterwards with a high power ...
... 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 , cover with a thin glass , and examine first with a low and afterwards with a high power ...
Página 22
... 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 scale of each . If the starch used has been obtained direct ...
... 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 scale of each . If the starch used has been obtained direct ...
Página 38
... glass full of water at a temperature of about 15 ° ( 60 ° F. ) . After moistening the corns by gentle agitation , re- move at once all the corns which float . Note the position of the corns which have sunk ; some will probably rest ...
... glass full of water at a temperature of about 15 ° ( 60 ° F. ) . After moistening the corns by gentle agitation , re- move at once all the corns which float . Note the position of the corns which have sunk ; some will probably rest ...
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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