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INFLUENCE OF CONSTITUENTS OF THE HOP CONE AND OF CERTAIN GASES ON THE STABILITY OF α‐SOFT RESIN
Author(s) -
Walker T. K.,
Zakomorny M.
Publication year - 1952
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.2050-0416.1952.tb06193.x
Subject(s) - hop (telecommunications) , cone (formal languages) , chemistry , mathematics , computer science , computer network , algorithm
As assessed by precipitability as lead salt, α‐soft resin from different hop samples —whether in intact hops or as a separated preparation—undergoes change in air at different rates, loss of precipitability developing most rapidly in the separated material. The change is accelerated somewhat in presence of hop wax and greatly in the presence of β‐soft resin, but the influence of γ‐resin is variable. The results are in accord with the view that deterioration of the α‐resin is catalysed by myrcene, the amounts of which may be expected to vary in different hop samples ( cf ., Burgess & Tatchell). Under nitrogen a slower change occurs in separated α‐resin when it is dispersed over the surface of extracted hops, but under hydrogen the weight of lead salt obtainable increases slightly with storage. The simultaneous presence of β‐soft resin does not appear to affect the change in hydrogen.