Kvasny Prumysl, 1966 (vol. 12), issue 6
Properties of some enzymatic preparations made from aspergillus and their effect upon proteins in beer and its fermentation.Peer-reviewed article
J. HUMMEL
Kvasny Prum. 1966; 12(6): 121-124 | DOI: 10.18832/kp1966022 
The article describes the effect of some technical enzymatic preparations made from Aspergillus upon the beer components. The presence of amylolytic preparations in beer results after the same after - fermentation period in deeper fermentation and higher saturation with carbon dioxide. Application of amylase permits to speed - up the after - fermentation process, though within certain limits only.(In Czech, English summary only)
Methods used for the determination of moisture content.Peer-reviewed article
A. DOLE®ALOVÁ, H. VRTĚLOVÁ
Kvasny Prum. 1966; 12(6): 125-131 | DOI: 10.18832/kp1966023
The article presents a comprehensive survey of methods use at present for determining the moisture content in various materials. Several methods, which can be applied in brewing industry for analysing barley, malt and other raw materials and semi - products, and for which all necessary instruments and appliances are available, have been studied and their results compared with conventional gravimetric analysis. The investigated methods are classified by their accuracy and reproducibility.(In Czech, English summary only)
Determination of ammonia nitrogen and phosphates by a single two - stage titration.Peer-reviewed article
R. KUBÍČEK
Kvasny Prum. 1966; 12(6): 134-137 | DOI: 10.18832/kp1966024
A new, time - saving titration method has been developed for the determination of nitrogen and phosphates in nutritive combinations and their solutions used in fermentation processes. Nitrogen is determined by formol titration for tetrabromphenolphtalein and thymolphtalein. In the subsequent stage P2O5 is determined by titration in the presence of CaCl2. An empirical formula is required for calculating the amount of P2O5.(In Czech, English summary only)
Industrial production of fungal amylases.Peer-reviewed article
M. KULHÁNEK
Kvasny Prum. 1966; 12(6): 138-139 | DOI: 10.18832/kp1966025
The article deals with the processing methods employed at plants manufacturing fungal glucogenous amylases. Both surface and submersion methods are discissed and their relative merits and demerits evaluated.(In Czech, English summary only)