Kvasny Prumysl, 1963 (vol. 9), issue 6
Laboratory installation for decoction mashing process.Peer-reviewed article
J. DYR, J. MO©TEK
Kvasny Prum. 1963; 9(6): 137-141 | DOI: 10.18832/kp1963025 
A laboratory installation for continuous decoction mashing process has recently been developed and tested. Its capacity is 10-20 l of wort per 1 hour. With malt-to-water ratio 1:7 [in heads 10-12 % by weight] and inferior malt the mashing takes 3 hours. The time required may be reduced by using malt of higher quality.(In Czech, English summary only)
Quantitative determination of saccharose and raffinose and of some reducing sugars.Peer-reviewed article
M. TROJNA, J. HUBÁČEK
Kvasny Prum. 1963; 9(6): 147-149 | DOI: 10.18832/kp1963026
The article deals with the quatitative chromatographic analysis of reducing and non-reducing sugars [saccharose, raffinose]. Divided non-reducing oligosaccharides are exposed on paper to enzymatic hydrolysis by β-fructosidase [invertase]. Formasanes emerging through the reducing effect of enzymatic hydrolysate upon 2, 3, 5-triphenyltetraxoliumchloride reagent undergo elution from the chromatograph and are then identified by means of colorimetric methods.(In Czech, English summary only)
Relation between weather conditions and lemonade consumption.Peer-reviewed article
D. ALGERT
Kvasny Prum. 1963; 9(6): 151-154 | DOI: 10.18832/kp1963027
The article presents the results of studies, in which modern methods of mathematical statistics were employed to determine the relations between weather conditions prevailing in a selected district and lemonade consumption. The effect of weather is extremely pronounced. The situation in lemonade consumption is compared with the beer consumption in the same district during the same time period.(In Czech, English summary only)