The encyclopdia britannica; a dictionary of arts, sciences, literature and general information . regulate, on scientific Knesi not only the quality but also the typeof amyloins which are suitable for| a particular chemistry of the nitrogenous constituents of malt is equallyimportant with that of starch and its trahsformations. Withoutnitrogenous compounds of the proper type, vigorous^ fermenta:tionsare not possible. It may be remembered that yeast assimilatesnitrogenous-compounds in, some, of, their sip pier iorms-^amidesand the like. One pf the aiins of .the maltster is, therefore, t
The encyclopdia britannica; a dictionary of arts, sciences, literature and general information . regulate, on scientific Knesi not only the quality but also the typeof amyloins which are suitable for| a particular chemistry of the nitrogenous constituents of malt is equallyimportant with that of starch and its trahsformations. Withoutnitrogenous compounds of the proper type, vigorous^ fermenta:tionsare not possible. It may be remembered that yeast assimilatesnitrogenous-compounds in, some, of, their sip pier iorms-^amidesand the like. One pf the aiins of .the maltster is, therefore, to .breakdown the protein substances present in ba:riey to such a degfefe thatthewort has a maximum nutritive value for the yeast. Further,it is necessary-for the production of stable,_beer to eliminate a largeproportion of nitrogeppus matter,:and this is only done by the yeastwheii the proteins are There is ^ .evidenpe .thatthe presence of albumoses assists in producing thfe foaming jlropertiesof beer. It has now been established definitely, by the work of BREWING Plate \u u ^?; S--REFRIGERATORS IN LAGER BREWERY OF MESSRS. ALLSOPP 1 he hot wort trickles over the outside of the series of oioes and is rnnlpH h->, th^ ,.^\a „„.. u- v • , From the shallow collecting trays the c^^l^rt „^^^^^^^^^^ *^^™- Plate II. BREWING
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectencyclo, bookyear1910
