Studies On Fermentation the Diseases of Beer Their Causes And the Means of P
Studies On Fermentation the Diseases of Beer Their Causes And the Means of P
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In our eReader you can find the full English version of the book. Read Studies On Fermentation the Diseases of Beer Their Causes And the Means of P Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Studies On Fermentation the Diseases of Beer Their Causes And the Means of P
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We are inclined to believe that it is. After the war of 1870, some Viennese traders established at Maisons- AUort, near Paris, a manufactory of yeast for bakers. They saccharified by means of malt a mixture of the meals of rye, 200 STUDIES ON FERMENTATIOX.
maize, and barley, which they then caused to ferment. One day we had occasion to study the yeast produced in this estab- lishment, and although we did not submit it to a sufficient number of consecutive experiments to enable us to speak posit...ively, we are under the impression that the yeast produced at Maisons-Alfort is a " high " one, differing from what may be properly termed the " high " yeast of breweries in which " high " fermentation is practised, but presenting a great resemblance to the "high" yeast of which we have been speaking. It would be interesting to confirm the opinion of their possible identity by fresh studies, and the best way of doing this would be to compare the qualities of beer which the two yeasts could produce.
What to read after Studies On Fermentation the Diseases of Beer Their Causes And the Means of P?
You can find similar books in the "Read Also" column, or choose other free books by Louis Pasteur to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
We are inclined to believe that it is. After the war of 1870, some Viennese traders established at Maisons- AUort, near Paris, a manufactory of yeast for bakers. They saccharified by means of malt a mixture of the meals of rye, 200 STUDIES ON FERMENTATIOX.
maize, and barley, which they then caused to ferment. One day we had occasion to study the yeast produced in this estab- lishment, and although we did not submit it to a sufficient number of consecutive experiments to enable us to speak posit...ively, we are under the impression that the yeast produced at Maisons-Alfort is a " high " one, differing from what may be properly termed the " high " yeast of breweries in which " high " fermentation is practised, but presenting a great resemblance to the "high" yeast of which we have been speaking. It would be interesting to confirm the opinion of their possible identity by fresh studies, and the best way of doing this would be to compare the qualities of beer which the two yeasts could produce.
What to read after Studies On Fermentation the Diseases of Beer Their Causes And the Means of P?
You can find similar books in the "Read Also" column, or choose other free books by Louis Pasteur to read onlineMoreLess
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