Brewing

The production of malted liquors was one of the first industries to recognise the value of scientific investigation in the elucidation of technologioal problems but the industry has not alone profited—the field of work has proved so rich in discovery that an important domain of chemical science, the chemistry of fermentation, with its applications to the leather, tobacco, food and other industries, as well as to physiological science, has been opened up, primarily through the study of the principles underlying the practice of brewing. 

In normal times about 35 million barrels of 36 gallons are brewed per year in the United Kingdom, involving the consumption of 50 million bushels of malt, over 60 million pounds weight of hops, more than a million hundredweights of specially prepared rice and maize, and about three million hundredweights of sugar. 

Utilisation of Waste Products.—Dried yeast is used as a cattle food, and as the source of an excellent substitute for meat extract. Carbonic acid gas is compressed and used for the aeration of beer and mineral waters. 

The sensory properties of wine can vary however, those of beer need to be of a consistent (and high) quality as consumers demand that their favoured beer is always the same. The brewer s task in achieving such 

---

Enzymes are used in baking, cheese manufacture, wine-making, brewing and distillation, pharmaceuticals, leather tanning, paper manufacture, adhesives, sewage disposal, animal feeds and in detergents. 

Ether - Starting fluid (works great - Quaaaaack ) 2. Home made mercuric acetate (Now this stuff can be special ordered from ones chem supplier but there s a delay, may look funny - Quaaaaack , and is more expensive. So what is the solution to this Make it yourself Its easy, quantitative, and cheaper. Strike mentions this in the book and points ducks to a reference. Follow the EXACT same procedure for Mercuric Propionate except use glacial acetic acid...quack ). You ll need to use 20 to 25% more of the home brew mercuric acetate since it is a little contaminated with acetic (ducks can t get it totally dry without a vacuum oven). 3. NaOH washed Brazillian is fine Quack No need to purify further for starting material ... 

Brewing water Brewster s angle Briatum Brick... 

Classical and Quantum Mechanics. At the beginning of the twentieth century, a revolution was brewing in the world of physics. For hundreds of years, the Newtonian laws of mechanics had satisfactorily provided explanations and supported experimental observations in the physical sciences. However, the experimentaUsts of the nineteenth century had begun delving into the world of matter at an atomic level. This led to unsatisfactory explanations of the observed patterns of behavior of electricity, light, and matter, and it was these inconsistencies which led Bohr, Compton, deBroghe, Einstein, Planck, and Schrn dinger to seek a new order, another level of theory, ie, quantum theory. 

The search for the bisindole derivatives (22) was originally (81) initiated on the basis of folklore. A brew made from Jamacian periwinkle had estabhshed itself in local medicine as a treatment for diabetes and it was this material that was investigated and found to contain the cytotoxic compounds (22), among others. No materials useful in the treatment of diabetes have been reported from this source. 

H. S. Corran, M Histo of Brewing, David and Charles, Newton Abbott Press, UK, 1975. 

Aqueous solutions of propylene glycol display excellent antifree2e properties and are therefore valuable as low temperature heat-transfer fluids. For apphcations involving indirect food contact, heat-transfer fluids formulated with the USP grade product are preferred, since there could be inadvertent contact with a food product. These fluids are commonly used in the brewing and dairy industries as well as in refrigerated display cases in retail grocery stores. 

American Society of Brewing Chemists, Methods ofMnalysis, 6th ed., St. Paul, Minn., 1975. 

Such symps are used in the preparation of confections, preserves, and other foodstuffs. The maltose in malt symps is important in brewing (see Beer). Intravenous feeding (primarily in Europe and Japan) and sports beverage formulations take advantage of the fact that energy release from maltose becomes accessible to the body at a slower rate than energy suppHed by monosaccharides (31). 

Fermentabihty of com symps by yeast is important in certain food appHcations, eg, baking and brewing. The fermentable sugars present in corn symp are dextrose, maltose, and maltotriose. Fermentabihty of maltose or maltotriose depends on the specific fermentation process and organism. In general, greater fermentabihty is obtained at higher DE levels. 

---