Laboratory studies for brewing students : a systematic course of practical work in the scientific principles underlying the process of malting and brewing / by Adrian J. Brown.

  • Brown, Adrian J. (Adrian John), 1852-1919.
Date:
1904
Catalogue details

Licence: Public Domain Mark

Credit: Laboratory studies for brewing students : a systematic course of practical work in the scientific principles underlying the process of malting and brewing / by Adrian J. Brown. Source: Wellcome Collection.

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    PAGE Determination of Extract by Weighing the Mash ... 47 The “Full Theoretical ” Extract.49 Extract of “Flaked” and Prepared Grain.50 Extract of Black and Brown Malt.51 Extract of Raw Grain.51 Acidity of Malt ..52 Determination of the Diastatic Power of Malt (Lintner’s Method) 53 Diastatic Power of Barley.55 “ Non-coagulable Albuminoids ” of Malt.55 “ Ready-formed Carbo-hydrates ” of Malt.59 Soluble Ash and Colour of Malt.61 “ Saccharification ” Test.62 SECTION II.—Principles of the Mashing Process. Part I. A Course op Experiments Constituting a Study of Some of the Carbo-hydrates Concerned in Wort Pro¬ duction, and Introducing the Student to the Special Methods Employed in their Examination .... Action of Water on Starch. Preparation of Soluble Starch. Hydrolysis of Starch by Acid. Preparation of Dextrose. Quantitative Study of the Hydrolysis of Starch by Acid Determination and Use of the “Solution Weights” of Carbo¬ hydrates . Solution Density of Dextrose. Introduction to the Use of the Polarimeter in Carbo-hydrate Work. The Specific Rotation of Dextrose determined by means of the Sodium-light Polarimeter. The Specific Rotation of Dextrose determined by means cf the Half-shadow Polarimeter. Use of a Factor other than the True Solution Factor in Deter¬ minations of the Specific Rotations of Carbo-hydrates Determination with the Polarimeter of the Amount of Sugar present in a Solution when the [a]D of the Dissolved Sugar is known. “ Mutarotation ” of Dextrose and other Carbo-hydrates The Cupric Oxide Reducing Method of Estimating Sugars . Preparation of Fehling’s Solution. Determination of the Reducing Power of Dextrose Preparation and Properties of Phenyl-glucosazone 64 64 65 65 67 68 69 71 72 75 75 76 76 77 78 78 79 81