Kvasny Prumysl, 1957 (vol. 3), issue 7
Metal barrels and transport tanks in brewing industry.Peer-reviewed article
G. KLAZAR
Kvasny Prum. 1957; 3(7): 145-147 | DOI: 10.18832/kp1957027 
The article contains some general data concerning the construction and advantages of metal transport vessels in comparison with those made wood, from the technical and economical standpoint. Special attention is drawn to transport tanks made of aluminium, and steel, as well as to automobile and railway transport tanks. A comparing table is added concerning the loading capacity and weight of different kinds of transport tanks.(In Czech, English summary only)
A new way in transport of beer.Peer-reviewed article
D. ŠEMBERA
Kvasny Prum. 1957; 3(7): 148 | DOI: 10.18832/kp1957028
A description of 17 hl and 12 hl transport tanks for beer is given. These vessels are used in the Smíchov brewery. According to the results of the tests a considerable reduction of wage and commercial expenses was achieved, to an average of 1,75 Kčs for 1 hl comparing with 2,75 Kčs for wooden tanks. The work productivity during the transport raised by 15,5 % and during the whole operation by 60 %.(In Czech, English summary only)
The determination of storage capacity in the design of malt factory.Peer-reviewed article
J. LOOS
Kvasny Prum. 1957; 3(7): 149-152 | DOI: 10.18832/kp1957029
The article deals with a malt factory with the production of 15 000 tons of malt per year, which in the further period is to be raised to 20 000 tons. The author solves this problem graphically basing upon some assumption from the recent practice as regards the preparation of malt barley, production of malt and its delivery to a compound brewery. The author comes to conclusion, that it is advantageous to store certain part of malt in Unified agricultural cooperatives in order to reduce the required storage room in malt factories. According to the data obtained in the literature the storage room requirement makes about 60-70 % of production capacity,...
The determination of microflora in molasses.Peer-reviewed article
B. BUREŠOVÁ, P. ŘACH
Kvasny Prum. 1957; 3(7): 152-155 | DOI: 10.18832/kp1957030
18 samples of molasses were examined and there were found 6100 - 54 000 microorganisms in 1 g of molasses. On yeast agar with added saccharose (4 %) 2500 - 38 000 microbes were found in 1 g of molasses. In the microbiological analysis of 8 samples of yeast molasses from the period 1955 - 56 an elective medium was used for the isolation of acidiferous bacteria. The proof of denitrification bacteria in molasses by means of agglomeration test and colorific reaction with Griess reagent.(In Czech, English summary only)
The importance of an improved method of treating wine with gaseous SO2.Peer-reviewed article
F. FARKAŠ
Kvasny Prum. 1957; 3(7): 155-158 | DOI: 10.18832/kp1957031
A recapitulation of recent methods of vine sulphurization by means of sulphur wicks, potassium pyrosulphate, solution of sulphurous acid, gaseous SO2 from steel bottles and gaseous SO2 with the use of dosing machine and ampullas. The author suggests dosing of gaseous SO2 by means of flow measuring device. An added picture shows the whole arrangement.(In Czech, English summary only)