Kvasny Prumysl, 1966 (vol. 12), issue 4
Efffect of aeration upon the continuous fermentation of wort.Peer-reviewed article
M. KAHLER, Z. ČÁSLAVSKÝ
Kvasny Prum. 1966; 12(4): 73-77 | DOI: 10.18832/kp1966014 
The article deals with the effect of various concentrations of dissolved oxygen upon the growth of yeast in the stationary fermentation processes, as well as in continuous systems with aeration in the first stage. The amount of the dissolved oxygen was determined by polarographic methods using theClarkelectrode. Under optimum aerating conditions the concentration of yeast in the first tun was stable for 5 weeks. Excessive aeration results in higher concentrations of higher alcohols and deteriorated the taste of beer.(In Czech, English summary only)
Remote control of tanks.Peer-reviewed article
F. SMÍ©EK
Kvasny Prum. 1966; 12(4): 79-83 | DOI: 10.18832/kp1966015
In the fermentation industry the best results were obtained with remote control systems based on pneumatic elements operating in conjunction with various feelers or sensing devices reacting to the fluctuations of pressure or aeration. Electric weighing systems incorporating straing gauges are reliable, too. Liquids from tanks can be distributed either through gravity systems or pumped by rotary pumps controlled by level indicators and limit switches. Pipelines are provided with remotely controlled pneumatic valves incorporating either membranes or servomotors.(In Czech, English summary only)
Determining the durability of bakery yeast.Peer-reviewed article
L. MITTERHAUSZEROVÁ
Kvasny Prum. 1966; 12(4): 84-86 | DOI: 10.18832/kp1966016
A new method based upon the measurements of amino nitrogen evolving in the period of proteolysis has been developed for determining the durability of bakery yeast. Water medium and elevated temperatures are employed to stimulate proteolysis. Conventional formol titration is used for determining aminonitrogen. The correlation coefficient expresing the relation between the amount of amino nitrogen and durability is 0,82. The described method is simple, takes little time (the results can be obtained in one day) and reliable.(In Slovak, English summary only)
Workshop specialized in mechanization and prototype development at České Budějovice.Peer-reviewed article
A. KRATOCHVÍLE
Kvasny Prum. 1966; 12(4): 90-92 | DOI: 10.18832/kp1966017
The board of brewing and malting industries have recently started a special workshop at České Budějovice for solving mechanization problems and developing prototypes of various machines and equipment. The article deals with the history of the workshop, interesting prototypes which have been designed and built there, their parameters, as well as with the plans of further extension and new activities.(In Czech, English summary only)