Kvasny Prumysl, 1970 (vol. 16), issue 2
The effect of malt dryin method upon the quality of beer.Peer-reviewed article
M. NENTWICHOVÁ
Kvasny Prum. 1970; 16(2): 25-27 | DOI: 10.18832/kp1970002 
The comparison of various methods of malt drying shows the importance of temperature in the final stages of the drying process. Its influence is especially significant with high grade malt, i. e. made from one variety of brewing barley. The temperature determines the properties of extracted wort, percentage of soluble nitrogen, diastatic aktivity, colour and content of coagulable nitrogen. The influence of temperature is reflected in the results of partition chromatography by the disappearance of apexes of curves at 280 nm absorbtion, characterizing components of 67 000 and 25 000 molecular weights. Electrophorogrammesalso show the...
Efficient methods of cooling fermenting tuns and storage vats.Peer-reviewed article
T. LEJSEK
Kvasny Prum. 1970; 16(2): 27-30 | DOI: 10.18832/kp1970003
The author analyses the effect of design and material of cooling elements upon the efficiency of cooling systems and on the generation of heat, accompanying intensified fermentation. Beer cooling in large capacity storage vats is discussed, too.(In Czech, English summary only)
Application of some new analytic methods for the beer quality kontrol.Peer-reviewed article
J. ©ROGL, J. VACKOVÁ
Kvasny Prum. 1970; 16(2): 31-33 | DOI: 10.18832/kp1970004
The article deals with some methods which can be used to check the quality of beer, viz. with electrochemical and chemical analyses indicating the oxigen percentage, and with methods classifying non-biological stability of beer. A new method based on the absorption of high- molecular proteins of beer on nitrocellulose membrans is discussed in detail.(In Czech, English summary only)
Laboratory methods for testing the colloid stability of beer.Peer-reviewed article
G. BASAŘOVÁ
Kvasny Prum. 1970; 16(2): 34-37 | DOI: 10.18832/kp1970005
The article deals with principal laboratory methods applied for ascertaining the percentage of proteins and polyphenols in beer, as well as the degree of oxidation these being important indicators of the stabilizing treatment efficiency. Shock tests used evaluating the probable colloid stability of beer are outlined, too.(In Czech, English summary only)
Potenciometric method for the determination of glucosoxidase activity in preparations consisting of biological material..Peer-reviewed article
M. RUT, J. HANUS
Kvasny Prum. 1970; 16(2): 38-40 | DOI: 10.18832/kp1970006
The method which has been developed to study the activity of glucosoxidase and is described in (3) can be simplified by introducing into it certain modifications. The authors have replaced the complex reaction vessel with a simple one and imported recording potentiometer with a similar instrument made inCzechoslovakia. They also adjusted the concentration of the iodine and iodide solutions. The simplified method permits wider application in food industry for routine analyses.(In Czech, English summary only)