Mash, clear

This unexpected outcome clearly implicated an important stereodirecting role for the dioxolane oxygens. To clarify the significance of having oxygen atoms bound to the stereogenic centers. Mash carried out an important control experiment by exam-... 

Cell recovery is mainly concerned with what is known as clear mash, i.e. sugar solutions without any entrained solids suchas as those in a whole-grain mash. The use of cell recovery on mash can be accomplished by clarifying the mash prior to fermentation or else incorporating a wet-milling front end and taking the saccharified starch as substrate. However the production of a clear mash directly from cereal mash is presently not feasible. This is due to excessive losses of carbohydrate in the cake or non-fermentable extract ranging from 10 to 20 per... 

Solutions of Hg(OAc)2 (60 g) in 50% EtOH (400 mL) and N,N-dimethylaniline (50 g) in 96 % EtOH are poured together. The initially clear mixture thickens after a few minutes into a mash of fine needles of p-dimethylaminophenylmercury acetate, m.p. 165 °C (from EtOH). The product was isolated in 94% yield when half the amount of the mercuric acetate solution was used under similar conditions [44]. The compound has been characterized by X-ray diffraction, analysis,... 

Sterilized mash is inoculated with a pure culture of Streptomyces griseus and aerated under aseptic conditions for several days at 25° to 30° C. The broth is filtered and activated carbon is added to the clear filtrate to adsorb the streptomycin. The carbon dosage must be closely controlled as an insufficient amount results in incomplete adsorption, and an excess of carbon reduces the yield by elution. The carbon is separated by filtration and washed with alcohol to remove loosely held impurities, after which the streptomycin is eluted from the carbon with acidified methanol. The eluate is neutralized and evaporated at reduced pressure under carefully controlled conditions to prevent decomposition of the streptomycin. At this point, the streptomycin is 25 to 30% pure and a number of subsequent steps are required to obtain a final product free from all toxic impurities. In some operations, a subsequent purification with activated carbon is provided under conditions in which the impurities are adsorbed and not the streptomycin. 

Precoat filters are outstandingly suitable for so-called polishing filtration clearing pectin solutions, fruit juice filtration after fermentation and clarification, citric acid separation from mycelium-mash, dextrose cleaning, treatment of toxic industrial waste water, cleaning galvanic waste water and so on. 

The main alcohol fermentation is started by moving yeast starter and adding water, steamed rice, and rice malt to a larger tank. The temperature and other factors of the alcohol fermentation process are measured and adjusted to create the flavor and taste profiles of the sake product. After the fermentation, the mash is pressed with a Alter press to remove the white lees and unfermented solids, and clear sake is obtained. 

Lactic-acid-rich beers generally produced from sorghum malt. Mashes are produced from sorghum malt and adjuncts from maize, sorghum, and/or millets. These beers are the result of two fermentations lactic and yeast. The opaque and sour beverage has higher sohds (protein, carbohydrates, etc.) compared to clear beers and usually contains 4% ethanol. The beer is bottled and served without clarification and undergoing fermentation. 

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