Laboratory Studies for Brewing Students - A Systematic Course of Practical Work in the Scientific Principles Underlying the Processes of Malting and Brewing
Read Books Ltd, 2017 M08 25 - 222 páginas
This vintage book contains a systematic course of practical work in the scientific principles underlying the processes of malting and brewing. "Laboratory Studies for Brewing Students" is highly recommended for those with an interest in the science and development of brewing processes, and would make for a fantastic addition to collections of allied literature. Contents include: "A Study of the Barley Corn", "The General Characteristics of a Grain of Barley", "Ear of Ripe Barley and Spike of Barley when in Flower Compared", "The Flower of Barley", "Ovary", "Anthers", "Lodicules", "The Flower after Fertilisation", "Barley and Wheat Compared", "Ears of Two-rowed and Six-rower Barley Compared", et cetera. Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern edition complete with a specially commissioned new introduction on beer brewing.
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50 grms alcohol aleurone barley corn Barley Flower beaker beer boiling bottle bracts brewing c.c. flask c.c. of malt c.c. of water cane-sugar carbo-hydrates carbon dioxide cent check solution cool cover-glass Cupric Oxide developed dextrose diastase diluted dish dissolved distilled embryo employed endosperm Examine experiment Fehling’s solution fermentation fermented wort filter flask containing free maltose Freudenreich flask Germination glass Goldthorpe grain grms hæmacytometer heat hop-cone hops Hydrolysis incubator invert-sugar invertase Klöcker levulose liquid malt extract malt wort malto-dextrin maltose mash method microscope mixed mixture moisture nitrogen Note number of cells observed obtained original gravity osazone ovary polarimeter Preparation pressed yeast reducing power rotatory power Saccharomycetes sample scutellum soluble starch solution factor specific gravity specific rotation spores stable dextrin starch conversion starch granules starch paste starch transformation sterilised Strig student Study sugar temperature transfer tube unfermentable usual manner volume water bath wort gelatin yeast cells