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 22
... grms . of the grain to a very fine powder and mix with cold water . Separate the starch from the husk and tissue of the grain as far as possible by filtering the milky liquid through very fine muslin . Allow the starch to subside from ...
... grms . of the grain to a very fine powder and mix with cold water . Separate the starch from the husk and tissue of the grain as far as possible by filtering the milky liquid through very fine muslin . Allow the starch to subside from ...
Página 23
... grms . of the corn and 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 ...
... grms . of the corn and 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 ...
Página 26
... grms . of the barley , and after noting the exact weight , transfer the corns to a dry 100 c.c. flask . From an accurately graduated burette run toluene slowly into the flask , shaking it to disentangle any air which may be con- fined ...
... grms . of the barley , and after noting the exact weight , transfer the corns to a dry 100 c.c. flask . From an accurately graduated burette run toluene slowly into the flask , shaking it to disentangle any air which may be con- fined ...
Página 27
... grms . of English barley in water for forty - eight hours , and change the steep water twice each day . Keep the first highly coloured steep water in a beaker , and note how rapidly it commences to de- compose on standing . Water ...
... grms . of English barley in water for forty - eight hours , and change the steep water twice each day . Keep the first highly coloured steep water in a beaker , and note how rapidly it commences to de- compose on standing . Water ...
Página 32
... grms . of gelatin , and heat gently in a water - bath until the gelatin is dissolved . Sterilise the solution in a steam steriliser , and when it is still hot pour it into a sterilised Petri dish , which is sufficiently deep to hold ...
... grms . of gelatin , and heat gently in a water - bath until the gelatin is dissolved . Sterilise the solution in a steam steriliser , and when it is still hot pour it into a sterilised Petri dish , which is sufficiently deep to hold ...
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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