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SOME FACTORS AFFECTING MALT ANALYSIS
Author(s) -
Sims R. C.
Publication year - 1957
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.2050-0416.1957.tb02898.x
Subject(s) - chemistry , kiln , environmental science , mathematics , food science , waste management , engineering
Examples are given of the variability which may exist in barley and malt, emphasizing the need for effective sampling. Attention is drawn to the uneven heat‐distribution which may exist on older kilns. Time‐temperature studies on the drying of malt and barley are considered to justify the use of a shortened procedure for routine determination of moisture. Attention is drawn to the necessity for precise definition of procedure in the use of copper sulphate as a calibration material for drying ovens. The effects of sub‐standard malts, temperature variation and filtration procedure upon extract determination are illustrated. Procedure for the more rapid determination of malt colour is set out. Constitutional factors affecting analytical results include the effect of non‐germinating corns, and curing procedure; the effects of the latter upon permanently soluble nitrogen content are specially emphasized. Prediction of extract from barley and calculated extract on malt are discussed and illustrations given of the effects of differing malting techniques upon their inter‐agreement.