Kvasny Prumysl, 1972 (vol. 18), issue 10
Effects of storing period upon the properties of barley expressed by analytic criteria regarding the requirements of foreign customers.Peer-reviewed article
M. NENTWICHOVÁ, A. DOLE®ALOVÁ, H. VRTĚLOVÁ, M. TRKAN
Kvasny Prum. 1972; 18(10): 217-219 | DOI: 10.18832/kp1972017 
The authors have carried out malting tests with 10 samples of barley from various barley growing districts. They have used a Seeger micro/malting plant and the same technology for all tests. The series consisted of 7 cycles lasting from October to April in one month intervals. Data in a number of tables specify the quality of barley and properties of malt. They cover all cycles and districts. The storing period has a marked effect on the quality of malt. The ripening process depending on the percentage of physiologically bound water is slowed down if the water content is low. Malts produced in the first stages of malting campaign were characterized...
Determination of iso-compounds in wort and beer.Peer-reviewed article
J. ©ROGL, J. DYRHONOVÁ, H. JARO©OVÁ
Kvasny Prum. 1972; 18(10): 221 | DOI: 10.18832/kp1972018
If either the Klopper or Moltke-Meilgaard method is applied to determine iso-compounds in wort or beer, stable emulsion may appear which are very difficult to remove. The author recommends a new method preventing formation of emulsions by using surface active agents. Very efficient in this respect are dimethyllaurilbenzylammonium bromide [Ajatin] and cetyltrimethylammonium bromide. Very small amounts of the two compounds added before extraction prevent formation of emulsions.(In Czech, English summary only)
Changes of molasses composition taking place during the sugar campaign.Peer-reviewed article
A. GINTEROVÁ
Kvasny Prum. 1972; 18(10): 224-226 | DOI: 10.18832/kp1972019
During the whole sugar campaing the composition of molasses was analysed in one week's intervals to study the changes taking place in various phases of campaing. The results of analyses cover the following data> dry matter content, saccharometer readings, nitrogen content, colour of product, pH and percentage of inverted sugar. For fermentation industry the most important properties are: percentage of inverted sugar, total nitrogen content and pH. Total nitrogen has a decreasing tendency, whereas inverted sugar an increasing one.(In Slovak, English summary only)