Alcoholic fermentation / by Arthur Harden.

  • Harden, Arthur, 1865-1940.
Date:
1911
Catalogue details

Licence: In copyright

Credit: Alcoholic fermentation / by Arthur Harden. Source: Wellcome Collection.

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    Working with English top yeasts Harden and Young have found the yield of juice extremely variable, the general rule being that the amount of juice obtainable from freshly skimmed yeast is smaller than that yielded by the same yeast after standing for a day or two after Space oc- ^CUPIED BY ^Mass to be Pressed. being skimmed. The yield for looo grams of pressed brewer’s yeast varies from 150 to 375 c.c., and is on the average about 250 c.c. Very fresh yeast occasionally presents the peculiar phenomenon that scarcely any juice can be expressed from the ground mass, although the latter does not differ in appearance or consistency from a mass which gives a good yield.