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A THEORETICAL BASIS FOR THE CALCULATION OF TRUE EXTRACT OF MALT AND ITS RELATIONSHIP TO APPARENT EXTRACT IN THE HERON METHOD
Author(s) -
Bishop L. R.,
Cuff C. M.,
Hickson W.
Publication year - 1948
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1948.tb01599.x
Subject(s) - allowance (engineering) , correctness , heron , basis (linear algebra) , yield (engineering) , starch , mathematics , chemistry , statistics , food science , thermodynamics , algorithm , biology , physics , geometry , ecology , economics , operations management
By making only the assumption that the material rendered soluble in the determination of extract is predominantly starch with small proportions of nitrogenous and mineral matters, an equation can be derived from theoretical principles giving the true extract yield to be expected. The results are in very close agreement with the true extract calculated by allowance for the volume of spent grains and also with that calculated by the method adopted in the Standard Methods; they support the correctness of the revised Institute method of calculating the true extract both for malts and for adjunct materials.