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FININGS. II. DEPENDENCE OF THE FINING BEHAVIOUR OF YEAST ON SURFACE CHARGE
Author(s) -
Rudin A. D.
Publication year - 1958
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.2050-0416.1958.tb01402.x
Subject(s) - yeast , charge (physics) , surface charge , chemistry , surface (topology) , food science , mathematics , physics , biochemistry , geometry , quantum mechanics
The variation in the readiness of yeasts to fine depending on (a) yeast strain, (b) acidity and salt concentration of the surrounding medium, and (c) the previous history of the cells, is compatible with the hypothesis of Wiles that the fining process is governed by electrostatic forces. In this connection it appears that, of the total charge on the yeast surface, the effective part is contributed by bound phosphate groups.