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EXPRESSION OF EXTRACT OF DISTILLING MALTS ON A PERCENTAGE BASIS: CHANGES IN RELATIONAL FACTORS FOLLOWING THE 1979 REVISION OF THE IOB METHOD OF EXTRACT DETERMINATION
Author(s) -
Gressick D.,
Cantrell I. C.
Publication year - 1993
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.2050-0416.1993.tb01153.x
Subject(s) - specific gravity , value (mathematics) , food science , chemistry , expression (computer science) , chromatography , basis (linear algebra) , mathematics , computer science , statistics , organic chemistry , geometry , programming language
The derivation of the factor linking excess gravity with % soluble extract and also the factor relating the expression of hot water extract by either % soluble extract or litre degrees/kg is described. The effect of the 1979 revision to the temperature of the specific gravity determination on these factors is highlighted and a modified value for each is advanced.