Kvasny Prumysl, 1956 (vol. 2), issue 9
Sewage waters from malt factories.Peer-reviewed article
V. POSPÍ©IL
Kvasny Prum. 1956; 2(9): 193-195 | DOI: 10.18832/kp1956052 
In this article the results of practical determination of quantities and composition of sewage waters in a malt factory with capacity of 5000 tons of malt barley per year are reviewed. The author comes to a conclusion, that sewage waters from this factory are 1.25-times more contaminated, than the average town sewage waters. Organic substances contained in sewage waters from malt factories are easily decomposed by means of simple aeration.(In Czech, English summary only)
Chromatographic determination of saccharose during the boiling processes in breweries.Peer-reviewed article
R. WINKLER
Kvasny Prum. 1956; 2(9): 196-199 | DOI: 10.18832/kp1956053
A paper-chromatographic as well as colorimetric anthron method for estimation of saccharose is described in this work. Several chromatographs and diagrams are added.(In Slovak, English summary only)
The continual alcoholic fermentation.Peer-reviewed article
M. ©MIDRKAL, A. NEJEDLÝ
Kvasny Prum. 1956; 2(9): 200-203 | DOI: 10.18832/kp1956054
A report about the results of investigation concerning the continual production of ethylalcohol on a laboratory, as well as half-commercial scale. The suggested devices are particularly described. Under constant conditions the production cycle required 12 till 17 days, the acidity being 4.0-4.5 ml 0,1 N NaOH/100 ml and the concentration of throughout fermented wort 10.5-11.0 %. The maximal production from 1 hl of fermentation space during 24 hours was 8.67 lt of absolute alcohol. The afflux was divided into several basins. When the afflux of sweet wort was collected into one basin only, the production reached maximal effect of 7.20 lt of absolute alcohol....
Air-technical possibilities of destroying the microorganisms in fermentation industry.Peer-reviewed article
J. STRACH
Kvasny Prum. 1956; 2(9): 203-207 | DOI: 10.18832/kp1956055
An encyclopedic review of recent methods of air changing and filtration in factories. It contains a discussion regarding the use of some physico-chemical methods.(In Czech, English summary only)
The protein-like turbidities in wine.Peer-reviewed article
M. KEIL
Kvasny Prum. 1956; 2(9): 208-209 | DOI: 10.18832/kp1956056
The author explains from the practical standpoint the origin of wine turbidities. A review of methods for differentiation of yeast- and protein turbidities is also given. The description of positive and negative influence of sulphurization and filtration of wine follows.(In Czech, English summary only)