Kvasny Prumysl, 1963 (vol. 9), issue 3
Delivering beer to customers in tanks.Peer-reviewed article
J. KURZ
Kvasny Prum. 1963; 9(3): 50-56 | DOI: 10.18832/kp1963006 
The author evaluates the advantages of employing tanks for delivering beer to customers and specifies equipment which must be installed at breweries and in restaurants to utilize fully potential economical merits of this new method. In its technical details the system must be adjusted to the average amount of beer consumed in given area per day.(In Czech, English summary only)
Ageing and maturing of baker´s yeast.Peer-reviewed article
R. KUBÍČEK, Z. POTĚŠIL
Kvasny Prum. 1963; 9(3): 57-61 | DOI: 10.18832/kp1963007
The process of yeast ageing has been studied to find the reasons of differences between the actual durability of product and durability determined by laboratory tests with yeast liquefied at 35 ˚C. It has been ascertained, that the behavior of yeast depends largely upon the stage of its maturity, i. e. upon its enzymatic activity. The maturing process continues during the storing period. The durability tests based upon liquefaction are not quite reliable, since their results are effected by ageing and maturing factors an may therefore differ.(In Czech, English summary only)
Improving the efficiency of automatic vacuum impregnating machines of the is line.Peer-reviewed article
J. MARKVART, I. ZELENKA
Kvasny Prum. 1963; 9(3): 61-63 | DOI: 10.18832/kp1963008
Comparing theoretical and actual efficiency of automatic vacuum impregnating machines of the IS line the authors criticize some weak point of existing design and suggest several improvements as e. g. new system of level controls in vacuum chamber, larger diameter area between gas and water of pipes feeding CO2, larger contact area between gas and water in tank etc.(In Czech, English summary only)