Kvasny Prumysl, 1975 (vol. 21), issue 2
Methods used for the determination of proteins in barley.Peer-reviewed article
A. DOLE®ALOVÁ, H. VRTĚLOVÁ
Kvasny Prum. 1975; 21(2): 31-34 | DOI: 10.18832/kp1975003 
Practically in all countries growing barley the percentage of proteins present in malting barley is steadily rising and there is consequently a general tendency to include the protein content into criteria specified in binding standards applied to evaluate the quality of barley. Prior to incorporating the protein content criterion into an appropriate Czechoslovak National standard it is necessary to develop a reliable and time saving determination method. Methods used at present can be divided into 4 groups. In the first group are methods base on the mineralization of samples, in the second are methods relying on color reactions of barley extract,...
Simplified titration method of determining carbon dioxide in beverages.Peer-reviewed article
J. ©ROGL, S. AUGUSTIN, J. TETZELI, L. NOVOTNÝ
Kvasny Prum. 1975; 21(2): 36-38 | DOI: 10.18832/kp1975004
Determination of carbon dioxide is one of the most important analyses applied to ascertain the quality of various beverages. Though manometric method at present prevail, titration methods are frequently used, too. The authors present a simplified titration method taking less time than basic ones. The sample taken with a syringe is thinned with NaOH. Titration of excessive hydroxide with acid permits to ascertain - by applying reliable colorimetric methods - the equivalence point. As to its accuracy the described method is comparable with other current methods used for the determination of CO2 in beverages.(In Czech, English summary only)
Introduction of international units into technical practice.Peer-reviewed article
G. KLAZAR
Kvasny Prum. 1975; 21(2): 39-41 | DOI: 10.18832/kp1975005
The COMEON committee for standardization obliged all member countries to introduce everywhere without exception international SI units. The author underlines advantages of new system pointing at the same time to many difficulties connected with their consistent introduction. Transition to new units in brewing and malting industries is discussed in detail.(In Czech, English summary only)