Kvasny Prumysl, 1961 (vol. 7), issue 4
New territorial organisation and the formation for technical development of brewing and malting industries.Peer-reviewed article
J. TARANT
Kvasny Prum. 1961; 7(4): 73-75 | DOI: 10.18832/kp1961014 
In connection with the new territorial organization of administration in Czechoslovakia a special Formation has been created which is responsible for the technical development of the brewing and malting industries. The article deals with the tasks of this new institution, with the tasks of the existing Research Institute of Brewing Industry, Institute for Projecting Brewery Industry Plants and of other institutes. Importance of close cooperation of various links is underlined.(In Czech, English summary only)
Estimation of water consumption and waste water amount in breweries and malt plants.Peer-reviewed article
V. POSPÍŠIL
Kvasny Prum. 1961; 7(4): 75-77 | DOI: 10.18832/kp1961015
The article deals with the specific consumption of water in breweries and malt plants, amount of waste water and degree of its pollution. The figures indicated in the article are limit values based upon measurements in many breweries and malt plants. They may be very useful for planning water supply systems and sewage works. The method suggested in the article, i. e. specific values, eliminates many discrepancies resulting from application of unreliable figures taken from literature. Authorities responsible for preventing water pollution will also appreciate new methods of determining the pollution intensity as more reliable.(In Czech, English...
Relation between endogenic respiration and durability of baker9s yeast.Peer-reviewed article
L. MITTERHAUSZEROVÁ, A. GINTEROVÁ, V. STUCHLÍK
Kvasny Prum. 1961; 7(4): 78-80 | DOI: 10.18832/kp1961016
A new method is suggested for determining the durability of yeast by measuring the intensity of endogenic respiration. The respiration process is reflected in the oxygen consumption measured with the Warburg apparatus. Several samples of yeast have been tested and the results presented in the form of diagrams show a remarkable accuracy of the described method.(In Slovak, English summary only)
Manufacturing lactic acid from saccharose.Peer-reviewed article
V. KRUMPHANZL, J. DYR
Kvasny Prum. 1961; 7(4): 81-83 | DOI: 10.18832/kp1961017
A new simple method has been developed for manufacturing lactic acid of various concentrations from pure sugar. Higher manufacturing costs resulting from higher price of basic material are fully compensated by negligible losses in the isolating stage of the process. The yield of isolation is as high as 95 %. The lactic acid manufactured from sugar meets in every respect the requirements of the foodstuff industry. Owing to the importance of new technology the method will be described in the review published by the High Chemical School in Prague.(In Czech, English summary only)