Biochemistry Applied to Malting and Brewing

Editora:

Mayo Press

Código:

491_9781446539538

Vendido e entregue por Um Livro

Sinopse
Características

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.

Veja mais