Kvasny Prumysl, 1982 (vol. 28), issue 5
Analysis of N-nitrosamine.Peer-reviewed article
V. KELLNER, J. ČULÍK, G. BASAŘOVÁ
Kvasny Prum. 1982; 28(5): 99-103 | DOI: 10.18832/kp1982020 
Various procedures of the N-nitrosamine determination are described. The methods of a indirect detection based on the spliting of N-nitrosamines with a following formation of suitable derivatives and oxido-reduction procedures are discussed. Further, the methods of the direct detection using the TEA detector (Thermal Energy Analyzer -USA) are described.(In Czech, English summary only)
Utilization of discarded heat in malt kiln.Peer-reviewed article
S. BAXA
Kvasny Prum. 1982; 28(5): 104-108 | DOI: 10.18832/kp1982021
Increasing requirement on a malt quality result in the use of an indirect kilning with the top level malts. Higher heat consumptions must be compensationed by the use of discarded beat. Two procedures of the use of discarded heat from a saturated air outflowing from a kiln for a preheating of a drying air are described in the paper. The first procedure comprises glass recuperators and the second one a liquid circuit for a heat recovery. Calculations of a heat saving for both the procedures prove that with a one-floor kiln 20 - 25 % of heat can be saved while with a two-floor kiln only about 10 - 15 %.(In Czech, English summary only)
Effect of surface active agents on biosynthesis of L-lysine.Peer-reviewed article
F. SMÉKAL, J. PELECHOVÁ, B. HLADÍKOVÁ
Kvasny Prum. 1982; 28(5): 108-110 | DOI: 10.18832/kp1982022
The effect of several types of polar and nonpolar tensides on the biosynthesis of L-lysine using the strain Corynebacterium glutamicum in the production phase of a cultivation was tested. Surface active agents such as Na-laurylsulphate, cetyltrimethylamonium bromide and Triton X-100 significantly inhibit the biosynthesis of an essential amino acid. Only the definite concentrations of Tween 60 and Tween 80 have a stimulating effect on a production of L-lysine. Using Tween the yiels was increased about 10 to 30 %.(In Czech, English summary only)
New technologies in a production of champagne wines.Peer-reviewed article
M. ORSZÁGOVÁ, A. DOBO©, B. SEDLÁČKOVÁ
Kvasny Prum. 1982; 28(5): 111-113 | DOI: 10.18832/kp1982023
The comparison of a production of Champagnewine in tanks and in bottles is made. The results showed that the main factor influencing a quality of this type of wine is, in addition to a content and quality of a charge, the temperature of a secondary fermentation. To product Champagne wine with a fresh taste and a sufficient pressure and content of CO2, bonded, the temperature of the secondary fermentation must not exceeded16 °C. Keeping this temperature limit, the product obtained from the procedure performed in tanks can be qualitatively compared withChampagne wine produced by the classical technology. Thus, the pressure in a bottle must...