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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.
| Autorius: | R. H. Hopkins |
| Leidėjas: | Mayo Press |
| Išleidimo metai: | 2011 |
| Knygos puslapių skaičius: | 344 |
| ISBN-10: | 1446539539 |
| ISBN-13: | 9781446539538 |
| Formatas: | 216 x 140 x 20 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Biochemistry Applied to Malting and Brewing“
