The effect of commercial enzymes on quality of wort developed from replacement of malted barley (100%) with sorghum as adjunct 50%, 60%, 70%, and 80% was investigated for pH, colour, filteration rate, extract asin, dr...The effect of commercial enzymes on quality of wort developed from replacement of malted barley (100%) with sorghum as adjunct 50%, 60%, 70%, and 80% was investigated for pH, colour, filteration rate, extract asin, dry extract, viscosity, total soluble nitrogen and free amino nitrogen. The wort pH (5.6 - 6.0) is relatively stable with no significant changes at all levels of replacements. The colour is lighter with increment in proportion of the sorghum as it appears as colour diluents. Wort filteration rate is reduced with the sorghum replacement and the wort produced tends to be turbid which affects the utilization of the wort. The total soluble nitrogen and free amino nitrogen value increased with the use of commercial enzymes while the viscosity decreases with enzymes. The use of ceremix and cereflo have been found to be relatively more effective in the preparation of beer wort as observed for the result obtained in proportions of sorghum and malt barley. The use of high percentage sorghum as adjunct with commercial enzymes are found to be useful in production of high quality wort with low cost and profitability.展开更多
St.John's Wort(SJW) is an old herb which has long been consumed widely for its anti-inflammatory,antiviral,and anti-depressive properties.Here we present a detailed clinical evaluation of three cases(two colon and...St.John's Wort(SJW) is an old herb which has long been consumed widely for its anti-inflammatory,antiviral,and anti-depressive properties.Here we present a detailed clinical evaluation of three cases(two colon and one duodenal adenocarcinoma) with remarkable and intensive lymphoplasmocytic host reaction,at the basal part of tumor,intensive fibrosis,giant cells,plasma cell increase in lymph nodes and few giant cells in germinal centers in resection specimens.The observation of similar host reaction in those tumors having otherwise usual appearance was interesting.None of the cases received neoadjuvant chemoradiotherapy or additional treatment before surgery but only SJW.These cases are presented to increase the awareness about such cases.Further research is needed to reveal the possible effect of SJW,which has long been consumed for different treatment purposes,on human tumors.展开更多
近年来,有关worth的文章已有不少,但大多讨论It is worth doing it这一结构是否可以接受,结论是肯定的。本文讨论其他有关worth用法的四个问题。一、关于Worth的词性在a book of great worth中,worth是名词;在Woe worth the day中,wort...近年来,有关worth的文章已有不少,但大多讨论It is worth doing it这一结构是否可以接受,结论是肯定的。本文讨论其他有关worth用法的四个问题。一、关于Worth的词性在a book of great worth中,worth是名词;在Woe worth the day中,worth是动词。这些词性标签正确地反映了同一个worth的不同句法功能,是行之有效的。展开更多
[Objective] To accurately determine the components and content of fermentable sugars in wort. [Method] The components and content of fermentable sugars in wort made from degermed corn extruded at low temperature as be...[Objective] To accurately determine the components and content of fermentable sugars in wort. [Method] The components and content of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct were determined by HPLC. [Result] The contents of sugar components were shown as below: fructose was 3.8 g/L, glucose was 7.4 g/L, sucrose was 4.2 g/L, maltose was 53.8 g/L and maltotriose was 10.6 g/L.The content of the five fermentable sugars had good linear relation within their peak area in the determination range, the correlation coefficient was 0.977 6-0.990 7, the recoveries of samples were >96%, the standard deviation was 1.27%-3.26%. [Conclusion] The method is simple and rapid with high sensitivity and good reproducibility, it provides reliable and accurate analytic method for determining the components of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct.展开更多
文摘The effect of commercial enzymes on quality of wort developed from replacement of malted barley (100%) with sorghum as adjunct 50%, 60%, 70%, and 80% was investigated for pH, colour, filteration rate, extract asin, dry extract, viscosity, total soluble nitrogen and free amino nitrogen. The wort pH (5.6 - 6.0) is relatively stable with no significant changes at all levels of replacements. The colour is lighter with increment in proportion of the sorghum as it appears as colour diluents. Wort filteration rate is reduced with the sorghum replacement and the wort produced tends to be turbid which affects the utilization of the wort. The total soluble nitrogen and free amino nitrogen value increased with the use of commercial enzymes while the viscosity decreases with enzymes. The use of ceremix and cereflo have been found to be relatively more effective in the preparation of beer wort as observed for the result obtained in proportions of sorghum and malt barley. The use of high percentage sorghum as adjunct with commercial enzymes are found to be useful in production of high quality wort with low cost and profitability.
文摘St.John's Wort(SJW) is an old herb which has long been consumed widely for its anti-inflammatory,antiviral,and anti-depressive properties.Here we present a detailed clinical evaluation of three cases(two colon and one duodenal adenocarcinoma) with remarkable and intensive lymphoplasmocytic host reaction,at the basal part of tumor,intensive fibrosis,giant cells,plasma cell increase in lymph nodes and few giant cells in germinal centers in resection specimens.The observation of similar host reaction in those tumors having otherwise usual appearance was interesting.None of the cases received neoadjuvant chemoradiotherapy or additional treatment before surgery but only SJW.These cases are presented to increase the awareness about such cases.Further research is needed to reveal the possible effect of SJW,which has long been consumed for different treatment purposes,on human tumors.
文摘近年来,有关worth的文章已有不少,但大多讨论It is worth doing it这一结构是否可以接受,结论是肯定的。本文讨论其他有关worth用法的四个问题。一、关于Worth的词性在a book of great worth中,worth是名词;在Woe worth the day中,worth是动词。这些词性标签正确地反映了同一个worth的不同句法功能,是行之有效的。
基金Supported by Shandong Natural Foundation(Y2008B10)
文摘[Objective] To accurately determine the components and content of fermentable sugars in wort. [Method] The components and content of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct were determined by HPLC. [Result] The contents of sugar components were shown as below: fructose was 3.8 g/L, glucose was 7.4 g/L, sucrose was 4.2 g/L, maltose was 53.8 g/L and maltotriose was 10.6 g/L.The content of the five fermentable sugars had good linear relation within their peak area in the determination range, the correlation coefficient was 0.977 6-0.990 7, the recoveries of samples were >96%, the standard deviation was 1.27%-3.26%. [Conclusion] The method is simple and rapid with high sensitivity and good reproducibility, it provides reliable and accurate analytic method for determining the components of fermentable sugars in wort made from degermed corn extruded at low temperature as beer adjunct.
