Kvasny Prumysl, 1957 (vol. 3), issue 2
The saccharization and its difficulties.Peer-reviewed article
F. HLAVÁČEK
Kvasny Prum. 1957; 3(2): 25-26 | DOI: 10.18832/kp1957004 
An article for practical use, in which the author recapitulates the condition during the normal saccharization of mash, as well as the most frequent causes of imperfect and slow saccharization. Different means are described to face the difficulties caused by raw material, incorrect treating during mashing and defective function of mechanical equipment.(In Czech, English summary only)
New ways of evaluating of malt barley.Peer-reviewed article
V. VLČEK, J. SCHMIDT
Kvasny Prum. 1957; 3(2): 26-28 | DOI: 10.18832/kp1957005
The authors give a review of selection methods for the new sorts of malt barley in ČSR. The new sort is required to be of distinctly better quality than hitherto, even when grown under worse breeding conditions. The value of malt barley is testified both by means of sort experiments and malting as well as boiling tests. Basing upon the present experiences the authors conclude, that besides the particular analytic control, malting and boiling microtests and experiments on half-commercial scale, it is necessary to examine the value of every new sort by means of commercial test and compare it with the control sort. The competency of this requirement was...
On the infection during the alcoholic fermentation of molasses wort.Peer-reviewed article
O. ®VÁČEK, J. BARTA, J. VINTIKA
Kvasny Prum. 1957; 3(2): 28-29 | DOI: 10.18832/kp1957006
The infection of molasses wort in distilleries is caused by microorganism of the genus Lactobacillus. The heterofermentative types are represented especially by L. buchnerii, which is responsible for strong agglutination by yeast. Most of isolated types of Lactobacillus prefer to ferment glucose and fructose to saccharose and raffinose. Melibiose underlies intensive fermentation. As regards the cultures mixed with yeast, the fermentation of molasses wort may be complete up to zero content of residual saccharose. It is apparent, that this content of saccharose is not an objective index of correct fermentation.(In Czech, English summary only)
The mechanization of delivery of potatoes.Peer-reviewed article
J. KUTHAN
Kvasny Prum. 1957; 3(2): 30-32 | DOI: 10.18832/kp1957007
The author describes the mechanization devices for delivery of potatoes, especially the dumpers, trucks, and trailers, as well as the device for transporting the goods from dumpers to stock pile, the emptying by the water stream and the use of transport chests(In Czech, English summary only)
The influence of vegetative water from potatoes upon the butanol - aceton fermentation.Peer-reviewed article
D. VRANÁ-HEJNALOVÁ
Kvasny Prum. 1957; 3(2): 32-36 | DOI: 10.18832/kp1957008
The author made a test concerning the use of the rests from starch factories to butanol and aceton fermentation on a laboratory scale. The used medium contained 5 % and 7 % of saccharose. The results were statisticaly evaluated with the use of biometrical methods. It was found, that the results were better, than those with potatoes wort. The fermentation was more stable, with only slight changes as regards the percentual proportion of each solvent.(In Czech, English summary only)
Distillation columns with net bottoms.Peer-reviewed article
J. SUKOVATÝ
Kvasny Prum. 1957; 3(2): 36-39 | DOI: 10.18832/kp1957009
The author describes a new method of distillation of fermented wort in distillation columns with net bottoms. The correct distillation and the changes of values influencing its effect are explained on the base of mathematical relations. The author points out the spare on materials and the advantage of mechanical devices, comparing with old methods of distillation in columns with calotte bottoms.(In Czech, English summary only)