Premium
CHEMICAL ASPECTS OF MALTING III. PRESENCE OF ACETIC ACID IN STEEPING LIQUORS, AND GERMINATION‐INHIBITORY ACTIVITIES OF SIMPLE CARBOXYLIC ACIDS
Author(s) -
Cook A. H.,
Pollock J. R. A.
Publication year - 1953
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.2050-0416.1953.tb02722.x
Subject(s) - steeping , acetic acid , phenylacetic acid , chemistry , germination , isobutyric acid , inhibitory postsynaptic potential , carboxylic acid , chromatography , organic chemistry , food science , botany , biology , neuroscience
The identification of acetic acid in steeping liquor is described, and the germination‐inhibitory activities of acetic acid and of a number of its homologues and related compounds are recorded. Most of the compounds tested showed activities of similar magnitude, but exceptional activity was shown by isobutyric acid and phenylacetic acid; thioglycollic acid showed only feeble activity.