Beer analysis:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Berlin [u.a.]
Springer
1988
|
| Schriftenreihe: | [Modern methods of plant analysis / New series]
7 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | 304 S. Ill. |
| ISBN: | 3540183086 0387183086 |
Internformat
MARC
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Datensatz im Suchindex
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| adam_text | BEER ANALYSIS EDITED BY H. E LINSKENS AND J. F. JACKSON CONTRIBUTORS S.
AASTRUP M. J. ALLISON M. BOHL PEDERSEN B. E. CHRISTENSEN J. A. DELCOUR
S. DONHAUSER H. ERIKSEN C. GJERMANSEN R. VANHEESWIJCK B. JENDE-STRID L.
P. JEPSEN K. G. JORGENSEN A. K. KEIDING G. C. J. MUTS T. PEPPARD U.
RASMUSSEN M.I.G. RONCERO P. SIGSGAARD J. STRATING L. C.VERHAGEN WITH 97
FIGURES SPRINGER-VERLAG BERLIN HEIDELBERG NEW YORK LONDON PARIS TOKYO
CONTENTS RAW MATERIAL BARLEY AND MALT ANALYSIS G. C.J. MUTS 1 GENERAL
INTRODUCTION 3 2 BARLEY ANALYSIS 4 2.1 VISUAL INSPECTION 4 2.2
MECHANICAL ANALYSIS 4 2.3 GERMINATION TESTS 4 2.4 CHEMICAL ANALYSIS 6
2.5 VARIETAL IDENTIFICATION 9 2.6 MICRO-MALTING 10 3 MALT ANALYSIS 10
3.1 WORT PRODUCTION AND ANALYSIS 10 3.2 MODIFICATION ANALYSIS 12 3.3
CHEMICAL ANALYSIS 14 3.4 ENZYME ANALYSIS 14 4 FURTHER READING 17
REFERENCES 17 REVERSED PHASE HPLC AS AN AID FOR THE IDENTIFICATION OF
BARLEY CULTIVARS M. J. ALLISON (WITH 5 FIGURES) 1 INTRODUCTION 22 1.1
REVERSED-PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY . . . 23 1.1.1 THE
RP-HPLC SYSTEM 24 1.1.2 SAMPLE PREPARATION 24 1.1.3 HORDEINS 25 1.1.4
ALBUMINS AND GLOBULINS 25 1.1.5 GLUTELINS 25 1.2 HORDEIN IDENTIFICATION
26 1.3 REPEATABILITY OF HORDEIN ELUTION 27 1.3.1 RP-HPLC SEPARATIONS OF
HORDEINS 29 1.3.2 RP-HPLC SEPARATION OF ALBUMINS AND GLOBULINS 31 1.3.3
RP-HPLC SEPARATION OF GLUTELINS 32 REFERENCES 33 XII CONTENTS THE
APPLICATION OF IMMUNOFLUORESCENCE FOR DETECTING SPECIFIC PROTEINS IN
BARLEY SEEDS U. RASMUSSEN (WITH 7 FIGURES) 1 INTRODUCTION 35 2
IMMUNOFLUORESCENCE : 36 2.1 FLUORESCENT DYES 36 2.2 STAINING METHODS. .
37 2.2.1 THE DIRECT METHOD WITH FLUOROCHROME-LABELLED PRIMARY ANTIBODIES
38 2.2.2 THE INDIRECT METHOD WITH FLUOROCHROME-LABELLED SECONDARY
ANTIBODIES 38 2.2.3 USE OF BIOTIN-LABELLED PRIMARY ANTIBODIES 38 2.2.4
USE OF BIOTIN-LABELLED SECONDARY ANTIBODIES 39 3 MATERIALS, PROTOCOLS
AND COMMENTS 40 3.1 PRODUCTION AND PURIFICATION OF ANTIBODIES 40 3.2
CONJUGATION OF ANTIBODIES WITH FLUOROCHROMES 41 3.2.1 PROTOCOL FOR FITC
CONJUGATION 41 3.2.2 COMMENTS TO THE FITC CONJUGATION PROCEDURE . . . .
. . 42 3.2.3 CONJUGATION WITH OTHER FLUOROCHROMES 44 3.3 BIOTINYLATION
45 3.3.1 PROTOCOL FOR CONJUGATION WITH BIOTIN 45 3.3.2 COMMENTS TO THE
BIOTIN CONJUGATION 45 3.4 FIXATION 46 3.4.1 PROTOCOL FOR PLP FIXATION OF
SEEDS TO BE SECTIONED . . . . 46 3.4.2 SURFACE FIXATION OF SANDED SEEDS
FOR RETENTION OF GERMINATION CAPACITY 47 3.4.3 COMMENTS TO THE FIXATION
47 3.5 PREPARATION OF TISSUE 48 3.5.1 THIN SECTIONS 48 3.5.2 SANDED
SEEDS 48 3.6 STAINING PROCEDURES 48 3.6.1 GENERAL CONSIDERATIONS 48
3.6.2 DIRECT STAINING OF THIN SECTIONS 49 3.6.3 INDIRECT STAINING OF
THIN SECTIONS 49 3.6.4 USE OF BIOTIN-LABELLED PRIMARY ANTIBODIES 50
3.6.5 USE OF BIOTIN-LABELLED SECONDARY ANTIBODIES 50 3.6.6 TWO-COLOUR
STAINING OF THIN SECTION 50 3.6.7 DIRECT STAINING OF SANDED SEEDS 52 4
CONCLUDING REMARKS 52 REFERENCES 53 FLUORIMETRIC METHODS FOR THE
ANALYSIS OF MALT MODIFICATION AND PRE-HARVEST SPROUTING S. AASTRUP AND
K. G. JBRGENSEN (WITH 6 FIGURES) 1 INTRODUCTION 56 2 MODIFICATION AND
HOMOGENEITY OF BARLEY MALT 57 CONTENTS XIII 2.1 FIELD OF APPLICATION 57
2.2 SAMPLE SIZE . . . . 57 2.3 REAGENTS AND MATERIALS 58 2.4 APPARATUS
58 2.5 PROCEDURE 59 2.5.1 FIXATION AND SANDING 59 2.5.2 STAINING 59
2.5.3 EXAMINATION 59 2.6 EXPRESSION OF RESULTS 59 2.7 USE OF MALT
MODIFICATION ANALYSIS 61 3 PRE-SPROUTING IN CEREAL SEEDS 63 3.1 FIELD OF
APPLICATION 63 3.2 SAMPLE SIZE 63 3.3 REAGENTS AND MATERIALS 63 3.4
APPARATUS 63 3.5 PROCEDURE 64 3.5.1 FIXATION AND SANDING 64 3.5.2
STAINING 64 3.5.3 EXAMINATION 64 3.6 EXPRESSION OF RESULTS 64 3.7 USE OF
PRE-SPROUTING TEST 64 4 FURTHER APPLICATIONS OF THE CARLSBERG SEED
FIXATION SYSTEM 65 REFERENCES 65 HOP ANALYSIS L. C. VERHAGEN (WITH 4
FIGURES) 1 INTRODUCTION 67 2 CHEMICAL COMPOSITION OF HOPS 67 3 ANALYSIS
70 3.1 RESIN ANALYSIS OF HOPS : . . 70 3.2 THE CONDUCTOMETRIC LEAD VALUE
OF HOPS . 73 3.3 VERZELE CONDUCTOMETRIC ANALYSIS OF A-ACIDS 73 3.4 BEER
BITTERNESS ANALYSIS 75 3.5 HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC)
75 4 ESSENTIAL OIL OF HOPS 82 5 POLYPHENOLS 84 6 PROSPECT 84 REFERENCES
84 DETERMINATION OF /J-GLUCAN IN BARLEY, MALT, WORT AND BEER K. G.
J0RGENSEN AND S. AASTRUP (WITH 6 FIGURES) 1 INTRODUCTION 88 2 THE NATURE
OF J?-GLUCAN 89 XIV CONTENTS 3 QUANTIFICATION OF BARLEY J3-GLUCAN 89 3.1
METHODS BASED ON EXTRACTION 90 3.1.1 VISCOSITY METHODS 90 3.1.2
DIFFERENCE METHODS 91 3.1.3 SELECTIVE PRECIPITATION METHODS 92 3.2
NON-EXTRACTION METHODS 92 3.2.1 NEAR INFRARED REFLECTANCE 92 3.2.2
CALCOFLUOR STAINING USED IN FLOUR SUSPENSIONS 93 3.3 ENZYMATIC METHODS
93 3.3.1 METHODS USING BACTERIAL /J-GLUCANASE 93 3.3.2 METHODS BASED ON
FUNGAL CELLULASES 95 4 QUANTIFICATION OF /?-GLUCAN IN MALT, WORT AND
BEER 97 4.1 TOTAL /J-GLUCAN CONTENT OF MALT 98 4.1.1 NON-ENZYMATIC
METHODS 98 4.1.2 ENZYMATIC METHODS 98 4.2 )8-GLUCAN CONTENT OF WORT AND
BEER 98 4.2.1 NON-ENZYMATIC METHODS 98 4.2.2 ENZYMATIC METHODS 99 5 AN
AUTOMATIC /?-GLUCAN ANALYZER SYSTEM 100 5.1 PRINCIPLE 100 5.2 APPARATUS
AND CONDITIONS 101 5.3 QUANTIFICATION OF J?-GLUCAN IN BARLEY, MALT, WORT
AND BEER . . .102 5.3.1 SAMPLE PREPARATION FOR WORT AND BEER 102 5.3.2
SAMPLE PREPARATION FOR BARLEY AND MALT 103 6 EVALUATION OF METHODS 104
6.1 SPECIFICITY 104 REFERENCES 105 ANALYSIS OF PROANTHOCYANIDINS AND
PHENOLIC ACIDS IN BARLEY, MALT, HOPS AND BEER B. JENDE-STRID (WITH 8
FIGURES) 1 INTRODUCTION 109 2 CHOICE OF ANALYTICAL METHODS 112 3
CHROMATOGRAPHIC METHODS 115 3.1 HIGH PERFORMANCE LIQUID CHROMATOGRAPHY
(HPLC) 115 3.1.1 PREPARATION OF BARLEY AND MALT SAMPLES 115 3.1.2
PREPARATION OF HOP SAMPLES 117 3.1.3 PREPARATION OF BEER SAMPLES 117
3.1.4 CHOICE OF HPLC COLUMNS 117 3.1.5 MOBILE PHASE 118 3.1.6 STANDARDS
118 3.1.7 QUANTITATION 120 3.2 THIN LAYER CHROMATOGRAPHY (TLC) 122 3.3
COLUMN CHROMATOGRAPHY 122 4 COLOURIMETRIC METHODS 123 4.1 DETERMINATION
OF PROANTHOCYANIDINS IN BARLEY, MALT, WORT AND BEER. 123 CONTENTS XV 4.2
MEASUREMENT OF TOTAL POLYPHENOLS IN BEER AND WORT 123 4.3 ANALYSIS OF
PROANTHOCYANIDINS AND CATECHINS USING ACIDIFIED VANILLIN 123 4.4
DETERMINATION OF PROANTHOCYANIDINS AND CATECHINS IN BEER WITH
P-DIMETHYLAMINOCINNAMALDEHYDE AS A REAGENT 124 5 VANILLIN TEST OF BARLEY
GRAINS 124 REFERENCES 126 YEAST BREEDING AND CHARACTERIZATION OF
BREWER S YEAST INCLUDING SINGLE CHROMOSOME TRANSFER C. GJERMANSEN (WITH
5 FIGURES) 1 INTRODUCTION 131 2 SPORULATION, ISOLATION OF MEIOTIC
PROGENY AND CONSTRUCTION OF HYBRIDS . 132 2.1 MASS SPORE ISOLATION 132
2.2 ISOLATION OF COLONIES AND SPORE STAINING 132 2.3 DETERMINATION OF
MATING TYPE 133 2.4 CONSTRUCTION OF HYBRIDS BY MATING OF MEIOTIC
SEGREGANTS . . . .133 2.5 RANDOM MATING 134 3 GENETICS OF DIACETYL
FORMATION 134 3.1 ISOLATION OF SPONTANEOUS MUTANTS RESISTANT TO
SULFOMETURON METHYL 136 4 TRANSFORMATION 137 5 SINGLE CHROMOSOME
TRANSFER 137 5.1 TRANSFER OF CHROMOSOME V 138 5.2 CHARACTERIZATION OF
CHROMOSOME V BY RESTRICTION ENDONUCLEASE ANALYSIS 140 REFERENCES 142
GENETIC ANALYSIS AND TRANSFORMATION OF DISTILLER S YEAST A. K. KEIDING
(WITH 6 FIGURES) 1 INTRODUCTION 145 2 GENETIC ANALYSIS 145 2.1
SPORULATION AND MATING ABILITY .145 2.1.1 SPORULATION TEST 146 2.1.2
SPORE ISOLATION 146 2.1.3 MATING TYPE TESTS 146 2.1.3.1 INDUCTION OF
RESPIRATORY-DEFICIENT MUTATIONS . . . 146 2.1.3.2 DETERMINATION OF
MATING TYPE 146 2.1.3.3 RARE MATING ON SOLID MEDIUM 147 2.1.3.4 RARE
MATING IN LIQUID MEDIUM 147 2.1.4 CHARACTERIZATION OF AUXOTROPHIC SPORE
CLONES 147 2.1.5 SPORULATION AND MATING ABILITY OF STRAIN A 147 XVI
CONTENTS 2.2 MUTAGENESIS 148 2.2.1 PROCEDURE 149 2.2.2 MUTANTS OBTAINED
FROM SPORE CLONES OF STRAIN A 149 2.3 CROSSING AND TETRAD ANALYSIS 150 3
MOLECULAR CHARACTERIZATION 150 3.1 PROCEDURE .151 3.2 ANALYSIS OF
CHROMOSOMES III OF STRAIN A 151 4 GENETIC TRANSFORMATION OF AN
INDUSTRIAL YEAST STRAIN 154 4.1 SELECTION OF TRANSFORMANTS BY ACQUIRED
PROTOTROPHY 155 4.1.1 TRANSFORMATION PROCEDURE 156 4.1.2 SCREENING FOR
AMYLASE ACTIVITY 156 4.1.3 STABILITY TEST OF TRANSFORMANTS 156 4.1.4
INTEGRATION OF A SELF-REPLICATING PLASMID 157 4.1.5 BREEDING THROUGH
TRANSFORMATION OF SPORE-DERIVED STRAINS . 158 4.2 INTEGRATION VECTOR
WITH DRUG RESISTANCE AS SELECTIVE MARKER . . .158 4.2.1 TRANSFORMATION
PROCEDURE USING A NON-REPLICATING PLASMID . 160 4.2.2 SCREENING FOR
/?-GALACTOSIDASE ACTIVITY 160 REFERENCES 161 AUTOMATED TESTING OF
BREWER S YEAST STRAINS FOR FERMENTATION CHARACTERISTICS (MULTIFERM,
SYSTEM CARLSBERG) P. SIGSGAARD (WITH 12 FIGURES) 1 INTRODUCTION 164 2
TESTING TECHNIQUES 165 2.1 SMALL-SCALE FERMENTATIONS 165 2.2 MULTIFERM
FERMENTATIONS 165 2.2.1 DESCRIPTION OF THE MULTIFERM SYSTEM 166 2.2.2
WORKING PROCEDURES 169 2.2.2.1 PROPAGATION OF YEAST 169 2.2.2.2 WORT
COLLECTION AND HANDLING 170 2.2.2.3 START OF FERMENTATIONS 170 2.2.2.4
SAMPLING DURING FERMENTATIONS 171 2.2.2.5 END OF FERMENTATIONS 172
2.2.2.6 CLEANING IN PLACE OF THE MULTIFERM 172 2.2.2.7 RE-USE OF YEAST
173 2.2.3 ANALYSES PERFORMED 173 2.2.3.1 YEAST CELL SIZE AND YEAST CELL
NUMBER 173 2.2.3.2 PITCHING RATE 173 2.2.3.3 EXTRACT DETERMINATION 174
2.2.3.4 YEAST YIELD 174 2.2.3.5 VICINAL DIKETONES AND ESTER/ALCOHOL
(AROMA PROFILE) ANALYSES 174 2.2.4 DATA 175 2.2.4.1 DATA HANDLING AND
STORAGE 175 2.2.4.2 DATA EVALUATION 175 3 CONCLUSION 177 REFERENCES 178
CONTENTS XVII THE USE OF NUCLEOTIDE SEQUENCE POLYMORPHISMS AND DNA
KARYOTYPING IN THE IDENTIFICATION OF BREWER S YEAST STRAINS AND IN
MICROBIOLOGICAL CONTROL M. BOHL PEDERSEN (WITH 8 FIGURES) 1 INTRODUCTION
180 1.1 RESTRICTION FRAGMENT LENGTH POLYMORPHISMS . . . * 181 1.2 DNA
KARYOTYPES 185 2 STORAGE AND PROPAGATION OF YEAST STRAINS 188 3
RESTRICTION SITE ANALYSIS OF YEAST GENOMIC DNA 188 3.1 ISOLATION OF
YEAST GENOMIC DNA FOR RESTRICTION SITE ANALYSIS . .188 3.2 ANALYSIS OF
RESTRICTION FRAGMENT LENGTH POLYMORPHISMS (RFLP) . 189 3.2.1 RFLP LEVEL
A 189 3.2.2 RFLP LEVEL B 190 4 SOUTHERN TRANSFER AND MOLECULAR
HYBRIDIZATION OF RADIOACTIVELY LABELLED PROBES 190 4.1 TRANSFER OF DNA
MOLECULES FROM AGAROSE GELS ONTO NITROCELLULOSE MEMBRANES BY SOUTHERN
TRANSFER 190 4.2 MOLECULAR HYBRIDIZATION 191 4.2.1 HYBRIDIZATION BUFFERS
191 4.2.2 NICK TRANSLATION 191 4.2.3 POST HYBRIDIZATION WASH 192 5
ISOLATION OF YEAST GENOMIC DNA FOR CHROMOSOME SEPARATION . . . .192 5.1
ORTHOGONAL FIELD ALTERNATION GEL ELECTROPHORESIS 192 5.2 PREPARATION OF
CHROMOSOMAL DNA FOR OFAGE KARYOTYPES . . . 193 REFERENCES 193 SCREENING
AND TESTING NEW DISTILLERS YEASTS FOR THEIR POTENTIAL IN MOLASSES
ETHANOL FERMENTATIONS B. E. CHRISTENSEN AND H. ERIKSEN (WITH 3 FIGURES)
1 INTRODUCTION ... 195 2 SCREENING AND TESTING TECHNIQUES .196 2.1
SMALL-SCALE BATCH FERMENTATIONS 196 2.1.1 DESCRIPTION OF APPARATUS 196
2.1.2 PROPAGATION OF YEAST 196 2.1.3 FERMENTATION AND ANALYSES 197 2.2
SMALL-SCALE CONTINOUS FERMENTATIONS 197 2.2.1 PROPAGATION OF YEAST 198
2.2.2 FERMENTATION AND ANALYSIS 198 2.3 FULL-SCALE-FERMENTATION 198
2.3.1 PROPAGATION OF YEAST 198 2.3.2 FERMENTATION EQUIPMENT 199 2.3.3
ANALYSES PERFORMED 200 2.3.3.1 OXIDATION METHOD OF ETHANOL DETERMINATION
. . . . 200 2.3.3.2 SUGAR CONCENTRATION DETERMINED BY FERMENTATION . 201
2.3.4 REGULATION OF FERMENTATION 203 XVIII CONTENTS 3 EVALUATION OF
RESULTS 203 3.1 SMALL-SCALE FERMENTATIONS 203 3.2 PRODUCTION-SCALE
FERMENTATIONS 204 REFERENCES 205 GENETIC ANALYSIS AND MANIPULATION OF
MUCOR SPECIES BY DNA-MEDIATED TRANSFORMATION R. VAN HEESWIJCK, M. I. G.
RONCERO AND L. P. JEPSEN (WITH 1 FIGURE) 1 INTRODUCTION 207 1.1 TAXONOMY
OF MUCOR 207 1.2 INDUSTRIAL USE OF MUCOR 207 1.3 GENETIC ANALYSIS AND
MANIPULATION 207 2 GENERAL METHODS 208 2.1 MEDIA 208 2.2 GROWTH
CONDITIONS 208 2.3 HARVESTING, STORAGE AND GERMINATION OF
SPORANGIOSPORES . . . . 209 2.4 REPLICA PLATING OF COLONIES 209 3
DNA-MEDIATED TRANSFORMATION OF MUCOR 210 3.1 PLASMIDS PMCL006 AND
PMCL1302 210 3.2 METHOD FOR TRANSFORMATION OF MUCOR WITH PLASMID DNA . .
. . 210 3.3 PROPERTIES OF TRANSFORMANTS 211 4 ISOLATION, REGENERATION
AND FUSION OF PROTOPLASTS FROM MUCOR . . . .212 4.1 FORMATION OF
PROTOPLASTS FROM MUCOR 212 4.2 PREPARATION OF A LYTIC ENZYME FROM
STREPTOMYCES SP. NO. 6 (STREPTOZYME) 214 4.3 REGENERATION OF PROTOPLASTS
214 4.4 FUSION OF PROTOPLASTS 214 5 ISOLATION OF MARKER GENES FOR USE IN
DNA-MEDIATED TRANSFORMATION . 215 5.1 SELECTABLE MARKER GENES CODING FOR
RESISTANCE TO ANTIBIOTICS . .215 5.2 SELECTABLE MARKER GENES CODING FOR
METABOLIC ENZYMES 215 5.3 ISOLATION AND ENRICHMENT OF AUXOTROPHIC
MUTANTS OF MUCOR . . .217 6 ANALYSIS OF TRANSFORMANTS 218 6.1 ISOLATION
OF RNA 218 6.2 ISOLATION OF DNA 219 6.3 RECOVERY OF PLASMID DNA 219 7
GENETIC MANIPULATION OF MUCOR BY DNA-MEDIATED TRANSFORMATION. CONCLUDING
REMARKS 220 REFERENCES 220 FINAL PRODUCT MALT AND HOP FLAVANOIDS IN
PILSNER BEER J. A. DELCOUR (WITH 5 FIGURES) 1 IMPORTANCE 225 2
IDENTIFICATION OF FLAVANOIDS IN BARLEY, MALT, HOPS AND BEER 226 2.1
BARLEY AND MALT FLAVANOIDS 226 CONTENTS XIX 2.2 HOP FLAVANOIDS 227 2.3
BEER FLAVANOIDS . 227 3 ANALYSIS OF BEER FLAVANOIDS 228 3.1 ANALYSIS OF
BEER ANTHOCYANOGENS 229 3.1.1 INTRODUCTION 229 3.1.2 METHOD 230 3.2
ANALYSIS OF TOTAL POLYPHENOLICS 231 3.2.1 INTRODUCTION 231 3.2.2 METHOD
231 3.3 ANALYSIS OF FLAVANOIDS 232 3.3.1 INTRODUCTION 232 3.3.2 METHOD
234 3.4 COMPARISON OF THE METHODS 234 4 SIGNIFICANCE OF THE ANALYTICAL
RESULTS 236 5 ANALYSIS OF BEER FLAVANOIDS BY HIGH-PERFORMANCE LIQUID
CHROMATOGRAPHY 236 5.1 GAS CHROMATOGRAPHY 237 5.2 HIGH PERFORMANCE
LIQUID CHROMATOGRAPHY 237 5.2.1 ISOLATION OF PROANTHOCYANIDINS FROM BEER
237 5.2.2 HIGH PERFORMANCE LIQUID CHROMATOGRAPHY 238 REFERENCES 238
ANALYTICAL MEASUREMENT OF VOLATILE SULPHUR COMPOUNDS IN BEER T. PEPPARD
(WITH 2 FIGURES) 1 INTRODUCTION 241 2 VOLATILE SULPHUR COMPOUNDS IN BEER
241 3 ANALYTICAL METHODS FOR DETERMINING VOLATILE SULPHUR COMPOUNDS IN
BEER 242 3.1 GENERAL REMARKS 242 3.2 NON-CHROMATOGRAPHIC METHODS 243
3.2.1 SULPHUR DIOXIDE 243 3.2.1.1 THE MONIER-WILLIAMS
DISTILLATION/TITRIMETRIC PROCEDURE 243 3.2.1.2 THE PARA-ROSANILINE
COLORIMETRIC PROCEDURE . . . . 244 3.2.1.3 THE DTNB METHOD 244 3.2.2
HYDROGEN SULPHIDE 245 3.3 CHROMATOGRAPHIC METHODS 245 3.3.1 ANALYTE
DETECTION 246 3.3.2 CHROMATOGRAPHIC SEPARATION 246 3.3.3 SAMPLE
PREPARATION/INTRODUCTION INTO GAS CHROMATOGRAPH . 247 3.3.3.1 STATIC
HEADSPACE SAMPLING 247 3.3.3.2 DYNAMIC HEADSPACE SAMPLING (PURGE AND
TRAP METHODS) 248 3.3.3.3 METHODS FOR CONCENTRATING SULPHUR COMPOUNDS OF
LOWER VOLATILITY 251 4 CONCLUSIONS 252 REFERENCES 252 XX CONTENTS SHORT
INTRODUCTION TO HEADSPACE ANALYSIS J. STRATING 1 INTRODUCTION 254 2 THE
STATIC HEADSPACE METHOD 255 3 THE DYNAMIC HEADSPACE METHOD 256 4
SAMPLING METHODS 257 5 FACTORS AFFECTING CHOICE OF EQUILIBRIUM
CONDITIONS 258 6 QUANTITATIVE HEADSPACE ANALYSIS 260 7 FINAL REMARKS 261
REFERENCES 262 THE USE OF PRINCIPAL COMPONENTS ANALYSIS IN MONITORING
THE QUALITY OF BEER T. PEPPARD (WITH 5 FIGURES) 1 INTRODUCTION 264 2 THE
PRINCIPLES OF PCA 265 2.1 THE OBJECTIVES 265 2.2 CONCEPTUALIZING THE
MULTIVARIATE PROBLEM 265 2.3 A STEPWISE EXPLANATION OF PCA 266 3 THE USE
OF PCA IN BREWING SCIENCE 269 3.1 A DETAILED EXAMPLE OF THE USE OF PCA
IN BREWING SCIENCE . . . 270 3.2 OTHER EXAMPLES OF THE USE OF PCA IN
BREWING SCIENCE 274 4 CONCLUSIONS 278 REFERENCES 278 GERMAN BEER PURITY
LAW AND ITS INFLUENCES ON THE PROPERTIES AND ANALYSIS OF BEER S.
DONHAUSER (WITH 14 FIGURES) 1 THE GERMAN BEER PURITY LAW 280 2 COMPLAINT
OF THE EEC COMMISSION AT THE EUROPEAN COURT OF LAW AGAINST THE FEDERAL
REPUBLIC OF GERMANY 281 3 ARGUMENTS FOR RETAINING THE BEER PURITY LAW
281 4 BEERS WITH ADJUNCTS 282 5 ANALYTICAL ANALYSIS OF ADDITIVES AND
HARMFUL SUBSTANCES 283 5.1 IMMUNOLOGICAL AND IMMUNOCHEMICAL METHODS 284
5.1.1 QUALITATIVE AND HALF-QUANTITATIVE INDICATION METHODS . . . 284
5.1.1.1 DOUBLE DIFFUSION IN AGAR 284 5.1.1.2 IMMUNOELECTROPHORESIS 285
5.1.1.3 COUNTER CURRENT ELECTROPHORESIS 287 5.1.2 QUANTITATIVE
IDENTIFICATION METHODS 287 5.1.2.1 BASIC RADIAL IMMUNODIFFUSION 287
5.1.2.2 ELECTROIMMUNODIFFUSION 287 5.1.2.3 TWO-DIMENSIONAL
IMMUNOELECTROPHORESIS 288 5.1.3 HIGHLY SENSITIVE IMMUNOCHEMICAL METHODS
290 5.1.3.1 RADIO IMMUNO ASSAY 290 5.1.3.2 ELISA OF EIA (ENZYMELINKED
IMMUNOSORBENT ASSAY) 291 CONTENTS XXI 5.2 GAS CHROMATOGRAPHY AND HIGH
PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) 293 5.3 ELECTROPHORESIS 293 5.4
ISOTACHOPHORESIS 294 5.5 ATOMIC ABSORPTION SPECTROMETRY 294 6 SUMMARY
294 REFERENCES 295 SUBJECT INDEX 297
|
| any_adam_object | 1 |
| author_GND | (DE-588)139347585 |
| building | Verbundindex |
| bvnumber | BV000740669 |
| callnumber-first | T - Technology |
| callnumber-label | TP577 |
| callnumber-raw | TP577 |
| callnumber-search | TP577 |
| callnumber-sort | TP 3577 |
| callnumber-subject | TP - Chemical Technology |
| classification_rvk | VN 8200 VW 5300 WC 4500 WN 4850 |
| classification_tum | BRA 410f BRA 200f |
| ctrlnum | (OCoLC)16901196 (DE-599)BVBBV000740669 |
| dewey-full | 663/.42 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 663 - Beverage technology |
| dewey-raw | 663/.42 |
| dewey-search | 663/.42 |
| dewey-sort | 3663 242 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Brauwesen Biologie |
| format | Book |
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| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV000740669 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T15:18:43Z |
| institution | BVB |
| isbn | 3540183086 0387183086 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-000463708 |
| oclc_num | 16901196 |
| open_access_boolean | |
| owner | DE-12 DE-M49 DE-BY-TUM DE-703 DE-355 DE-BY-UBR DE-824 DE-29T DE-83 DE-188 |
| owner_facet | DE-12 DE-M49 DE-BY-TUM DE-703 DE-355 DE-BY-UBR DE-824 DE-29T DE-83 DE-188 |
| physical | 304 S. Ill. |
| publishDate | 1988 |
| publishDateSearch | 1988 |
| publishDateSort | 1988 |
| publisher | Springer |
| record_format | marc |
| series2 | [Modern methods of plant analysis / New series] |
| spelling | Beer analysis ed. by H. F. Linskens ... Contrib.: S. Aastrup ... Berlin [u.a.] Springer 1988 304 S. Ill. txt rdacontent n rdamedia nc rdacarrier [Modern methods of plant analysis / New series] 7 Beer Analysis Malz (DE-588)4168742-5 gnd rswk-swf Bierhefe (DE-588)4140270-4 gnd rswk-swf Bierherstellung (DE-588)4122920-4 gnd rswk-swf Bier (DE-588)4006537-6 gnd rswk-swf Braugerste (DE-588)4146489-8 gnd rswk-swf Chemische Analyse (DE-588)4009840-0 gnd rswk-swf Hopfen Art (DE-588)4160640-1 gnd rswk-swf Bierwürze (DE-588)4145365-7 gnd rswk-swf Analyse (DE-588)4122795-5 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Bierherstellung (DE-588)4122920-4 s Chemische Analyse (DE-588)4009840-0 s DE-604 Bierhefe (DE-588)4140270-4 s Analyse (DE-588)4122795-5 s Malz (DE-588)4168742-5 s Bierwürze (DE-588)4145365-7 s Braugerste (DE-588)4146489-8 s Hopfen Art (DE-588)4160640-1 s Bier (DE-588)4006537-6 s Linskens, Hans F. 1921-2007 Sonstige (DE-588)139347585 oth Aastrup, S. Sonstige oth New series] [Modern methods of plant analysis 7 (DE-604)BV035361205 7 GBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=000463708&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Beer analysis Beer Analysis Malz (DE-588)4168742-5 gnd Bierhefe (DE-588)4140270-4 gnd Bierherstellung (DE-588)4122920-4 gnd Bier (DE-588)4006537-6 gnd Braugerste (DE-588)4146489-8 gnd Chemische Analyse (DE-588)4009840-0 gnd Hopfen Art (DE-588)4160640-1 gnd Bierwürze (DE-588)4145365-7 gnd Analyse (DE-588)4122795-5 gnd |
| subject_GND | (DE-588)4168742-5 (DE-588)4140270-4 (DE-588)4122920-4 (DE-588)4006537-6 (DE-588)4146489-8 (DE-588)4009840-0 (DE-588)4160640-1 (DE-588)4145365-7 (DE-588)4122795-5 (DE-588)4143413-4 |
| title | Beer analysis |
| title_auth | Beer analysis |
| title_exact_search | Beer analysis |
| title_full | Beer analysis ed. by H. F. Linskens ... Contrib.: S. Aastrup ... |
| title_fullStr | Beer analysis ed. by H. F. Linskens ... Contrib.: S. Aastrup ... |
| title_full_unstemmed | Beer analysis ed. by H. F. Linskens ... Contrib.: S. Aastrup ... |
| title_short | Beer analysis |
| title_sort | beer analysis |
| topic | Beer Analysis Malz (DE-588)4168742-5 gnd Bierhefe (DE-588)4140270-4 gnd Bierherstellung (DE-588)4122920-4 gnd Bier (DE-588)4006537-6 gnd Braugerste (DE-588)4146489-8 gnd Chemische Analyse (DE-588)4009840-0 gnd Hopfen Art (DE-588)4160640-1 gnd Bierwürze (DE-588)4145365-7 gnd Analyse (DE-588)4122795-5 gnd |
| topic_facet | Beer Analysis Malz Bierhefe Bierherstellung Bier Braugerste Chemische Analyse Hopfen Art Bierwürze Analyse Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=000463708&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| volume_link | (DE-604)BV035361205 |
| work_keys_str_mv | AT linskenshansf beeranalysis AT aastrups beeranalysis |