Kvasny Prumysl, 1967 (vol. 13), issue 10
Classification of hop quality.Peer-reviewed article
P. HAUTKE, D. PETŘÍČEK
Kvasny Prum. 1967; 13(10): 221-223 | DOI: 10.18832/kp1967029 
The results of mechanical and chemical tests, as well as quality classification used in trade with hops are taken as a base for evaluating the merits and reliability of some methods serving at present for grading hops. One of the important criteria of mechanical analyses is the density of serrations on the cone rachis. By this criterium the hops can be graded into 4 groups. The resin content in hops is fluctuating very considerably and it is therefore necessary to adjust appropriately hop dosing to maintain the standard taste of beer throughout the year.(In Czech, English summary only)
Determnation of coliform bacteria in bakery yeast.Peer-reviewed article
A. ČEJKOVÁ
Kvasny Prum. 1967; 13(10): 224-228 | DOI: 10.18832/kp1967030
A new method has been developed for the determination of coliform bacteria in bakery yeast. Bacteria are cultivated on the End agar with 20 μg of actidione per 1 ml. The End agar - if so modified - positively suppresses the growth of Saccharomyces cerevisiae yeast, as well as of the false yeast from Candida and Mycoderma groups. The best temperature of cultivation is 37˚C. Other culture media, as the Levin medium, desoxycholane medium and agar with trypaflavine and bromthymol blue fail to give satisfactory results.(In Czech, English summary only)
Theories explaining absorption of carbon dioxide in carbonated beverages.Peer-reviewed article
P. FILKA
Kvasny Prum. 1967; 13(10): 230-232 | DOI: 10.18832/kp1967031
The article deals with the theories explaining the physical nature and mechanism of carbon dioxide absoption in carbonated beverages, as well as mass transfer taking place there.(In Czech, English summary only)