Burton-on-Trent

The Anglo-Saxon invaders introduced the art to Great Britain, and as Tacitus stated, "Eor drink they use the Hquid distilled from barley or wheat after fermentation has given it a certain resemblance to wine." As early as 1295 AD, the abbots of Burton-on-Trent used the local water which is especially suited for brewing ale and beer. 

J. Chem. Soc. Tram. 57, 834 (1890)—the fact that these two scientists worked at Bass s Brewery at Burton-on-Trent, United Kingdom, may also endear their memory to workers in the catalysis field]. The labile character of intermediate complexes is really what catalysis is all about. 

Ammonia, mainly as carbonate but also as nitrate, is present m the air, and originates in the decomposition of organic mtrogenous substances. H. T. Brown 4 found the air at Burton-on-Trent. during the years 1869 to 1870, to contain from 0-04 to 0 09 parts of ammonium carbonate m 10,000 of air. The analysis of ram-watcr5 shows the presence of ammonium nitrate m appreciable quantities. 

R. Marriott, Botanix Ltd, SCF processing for UK Industry Conference, Burton-on-Trent, 2000. 

In 1858 a discovery of outstanding importance w as made by Peter Griess, a chemist in a Burton-on-Trent brewery. He brought to light what was known as the diazo reaction. When aromatic primary amines are treated w ith nitrous acid (produced by the action of hydrochloric acid on sodium nitrite) they form diazonium salts as illustrated in the equation CeH NH +HCL + HNOa = CeHjN.Na+ 2H,0. 

Crown Industrial Estate Oxford Street Burton-on-Trent Staffordshire. England DEI 4 SPG... 

Fig. 18.5 A modem yeast propagator of 49 hi (30brl) capacity. C, CIP sprayball F, Secondary air filter G, Si t glass Gu, Pressure gauge M, Manway (dip-point) P, Sample point R, Pressure/vacuum relief valve with air sterilizing filter T, Temperature probe V, Vent with shut-ofF valve. (Courtesy of Shobwood Engineering Ltd., Burton-on-Trent.)...

One of the properties of beer appreciated by many consumers is the head of foam that develops as the glass is filled. It is generally reckoned desirable that this head should persist and not collapse while the beer is being drunk. Most bottled beers produce a good head but the foaming characteristics of draught beers show local variation. Those from Burton-on-Trent traditionally have no foam, but in the North-east a rich creamy foam that overflows the glass is expected. Brewers therefore wish to maintain or improve the foam... 

Briggs of Burton Pic, Burton on Trent, Staffordshire, England, UK... 

A.D. Paradh Vasantdada Sugar Institute, Pune, Maharashtra, India M. Philips Briggs of Burton Pic, Burton on Trent, Staffordshire, England, UK... 

Berzelius had a poor view of British chemists (Jorpes, 1966). They nevertheless understood the importance of what he had written. When 10 years later Playfair (1848) reviewed the topic, he also took the decomposition of sugar by yeast as one of the examples with which to illustrate his views on the mechanism of catalysis. Perhaps this interest was partly the result of an influx of German chemists. In 1845, at Leibig s recommendation, Hofinann was appointed the director of the new Royal College of Chemistry in London (Travis, 1992 Leaback, 1992). That same year, another of Leibig s students, Henry Bottinger, left Germany, eventually to join the brewers Allsopp Sons at Burton-on-Trent, where he was quickly appointed the head brewer. 

These views, and the research on which they were based, were part of the mainstream of organic chemistry. The nature of enzyme action was also by this time an important topic for research in its own right. The developments which eventually led to the Michaelis-Menten theory were ones in which Adrian Brown, his elder brother Horace, and others from the group at Burton-on-Trent all played a major part (Boyde, 1980 Teich and Needham, 1992). Curiously, in their publications, the word catalysis itself is conspicuous by its absence. 

The precursor to the Selby belt was installed at Cadley Hill, near Burton-on-Trent. This was steel reinforced, and was one of the first to be based on polychloroprene compounds. Although expensive, by 1982, only 11 h downtime due to the conveyor have occurred since installation in 1978, and of this only 5 h were caused by the belt. This was a good example of the worth of a more expensive but more reliable installation. Previous, cheaper installations at Cadley Hill had given endless trouble and finally had to be replaced by the present installation. Here, then, was the prototype for the Selby project. 

Europol pIc, Fauld Industrial Estate, Tutbury, Burton-on-Trent, Staffs DEI 3 9HR, UK tel +44-1283-815-611 fax +44-1283-813-139 Eurotherm Controls Ltd, Faraday Close, Durrington, West Sussex BNl 3 3PL, UK ... 

Cane Ware. Eighteenth-century English stoneware of a light brown colour it was a considerable advance on the coarse pottery that preceded it but, for use as tableware, cane ware was soon displaced by white earthenware. During the 19th and the earlier part of the 20th century, however, cane ware continued to be made in S. Derbyshire and the Burton-on-Trent area as kitchen-ware and sanitary-ware it had a fine-textured cane-coloured body with a white engobe on the inner surface often referred to as... 

British Coal, H.Q. Technical Department, Ashby Road, Stanhope, Bretby, Burton on Trent, DE15 OQD. U.K. 

The unique character of different kinds of beer (Pilsen, Dortmund, Munich, Burton-on-Trent), without doubt, can historically be ascribed to the brewing water used in those places, with residual alkalinity playing the major role. Water, low in soluble bicarbonates of calcium, magnesium, sodium or potassium, and soluble carbonates and hydroxides, is suitable for strongly-hopped light beers, such as Pilsener, while alkaline water is suitable for dark beers, such as those from Munich. 

---