Kvasny Prumysl, 1974 (vol. 20), issue 12
Effects of Zn, Cd and Hg salts upon the propagation of Lactic bacteria.Peer-reviewed article
J. ©AVEL, M. PROKOPOVÁ
Kvasny Prum. 1974; 20(12): 265-267 | DOI: 10.18832/kp1974033 
The authors have carried out a series of experiments to study the effects of Zn, Cd and Hg salts upon the growth of eight strains of lactobacilli and seven strains of pediococci. Strains used in experiments have been taken partly from collections and partly isolated from beer. The inhibiting effects diminish in the following sequence: Hg >=Cd>Zn. Salts of Cd and Zn suppress the growth of pedicocci more effectively than that of lactobacilli. Minimum inhibiting concentration of cadmium chloride (CdCl2 . 2,5 H2O) in solid medium preparated from fermented wort and other substances is 200 - 1400 mg/l for pediococci. Salt sof...
Classification scale beer clarity measured with instruments.Peer-reviewed article
J. CUØÍN, J. ©TICHAUER
Kvasny Prum. 1974; 20(12): 268-271 | DOI: 10.18832/kp1974034
After extensive consultations with many members of commissions for sensory evaluation of beer quality including its clarity, the author presents a scale to be used to classify the clarity of beer when measured with instruments. The scale corresponds with that used for sensory evaluation and meets all requirements of theoretical rules. The results of the study confirm the validity of the Stevens formula for the incitement intensity-to-reaction intensity relation.(In Czech, English summary only)