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 17
... pressed against the starchy endosperm of the barley corn . The cells of this layer , sometimes called the palisade cells , have most important functions and play a leading part in the feeding of the young embryo when it commences to ...
... pressed against the starchy endosperm of the barley corn . The cells of this layer , sometimes called the palisade cells , have most important functions and play a leading part in the feeding of the young embryo when it commences to ...
Página 56
... pressing between layers of filter - paper , in a little water , and make up the volume of the solu- tion to 50 c.c. Measure 5 c.c. of the solution into a 100 c.c. Jena glass flask or beaker , and evaporate it to dryness on a water bath ...
... pressing between layers of filter - paper , in a little water , and make up the volume of the solu- tion to 50 c.c. Measure 5 c.c. of the solution into a 100 c.c. Jena glass flask or beaker , and evaporate it to dryness on a water bath ...
Página 84
... pressed yeast , and digest the solution in a water - bath at 50 ° ( 122 ° F. ) for six hours . A temperature of 50 ° is employed because the fer- mentative power of yeast is arrested at this tem- perature , but its power of inversion is ...
... pressed yeast , and digest the solution in a water - bath at 50 ° ( 122 ° F. ) for six hours . A temperature of 50 ° is employed because the fer- mentative power of yeast is arrested at this tem- perature , but its power of inversion is ...
Página 85
... . tube of the polarimeter . Now place 50 c.c. of the solution in a 50-55 c.c. flask , add 0.5 grm . pressed yeast and a few drops of chloro- form , and proceed according to the second yeast- inversion PRINCIPLES OF THE MASHING PROCESS 85.
... . tube of the polarimeter . Now place 50 c.c. of the solution in a 50-55 c.c. flask , add 0.5 grm . pressed yeast and a few drops of chloro- form , and proceed according to the second yeast- inversion PRINCIPLES OF THE MASHING PROCESS 85.
Página 101
... pressed yeast , in order to ferment the maltose , and keep the solution at a temperature of about 26 ° ( 79 ° F. ) , until fermentation is complete . ( This part of the experiment usually takes about forty - eight hours . ) As a ...
... pressed yeast , in order to ferment the maltose , and keep the solution at a temperature of about 26 ° ( 79 ° F. ) , until fermentation is complete . ( This part of the experiment usually takes about forty - eight hours . ) As a ...
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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