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Opis

This text contains a detailed treatise on the biochemical aspects of the brewing process, with a particular focus on malting. Including a wealth of invaluable information, helpful tips, and handy tables and measurements, this text provides a concise yet comprehensive guide on the more scientific aspects of brewing and will be of great interest to the serious brewer. The chapters of this book include: 'Mixtures, Diffusion, and Osmotic Pressure'; 'Electrolytic Dissociation'; 'Hydrogen Ion Concentration and pH'; 'Buffer Solutions'; 'Hydrolysis'; 'Amphoteric Electrolytes'; 'The Velocity of Chemical Reactions'; 'Oxidation and Reduction'; 'Surfaces and Interfaces'; 'The Collpodal State'; and many more. We proudly republish this antique text now with a new introduction on beer brewing.

Szczegóły książki

• Pełny tytuł: Biochemistry Applied to Malting and Brewing
• Autor: R. H. Hopkins
• Język: Angielski
• Oprawa: Miękka
• Liczba stron: 344
• EAN: 9781446539538
• ISBN: 1446539539
• ID: 12151867
• Wydawca: Mayo Press
• Waga: 439 g
• Wymiary: 216 × 140 × 20 mm
• Data wydania: 04. March 2011

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