Malt Beverages and Brewing Materials: Calculation of Carbohydrate Content and Caloric Content

1979 ◽  
Vol 62 (2) ◽  
pp. 276-277
Author(s):  
Dwight B West
Keyword(s):  
Specific Gravity ◽  
Ash Content ◽  
Carbohydrate Content ◽  
New Method ◽  
Caloric Content ◽  
The Real ◽  
Present Procedure ◽  
American Society ◽  
Extract Protein

Abstract The American Society of Brewing Chemists (ASBS) has released one new procedure and one change in a present procedure. A new method for calculating the carbohydrate content of malt beverages, after determining the specific gravity, real extract, protein, and ash contents by AOAC methods, is presented. The method is applicable to either weight or volume amounts of malt beverages. Two changes are presented in method 10.027, caloric content of malt beverages: (1) the calorie factor for grams of ethanol is changed from 7.0 to 6.9, and (2) the ash content of the malt beverage is subtracted from the real extract before calculating the calories of the extract. The 2 changes are needed to make the caloric calculation more precise.

New Method of Determining Specific Gravity

1955 ◽  
Vol 5 (1) ◽  
pp. 47-54
Author(s):  
J. Hammes
Keyword(s):  
Specific Gravity ◽  
New Method

Single-level anterior cervical fusion: a new method to evaluate the real need for plate augmentation

2019 ◽  
Vol 63 (4) ◽  
Author(s):  
Marco Ajello ◽  
Nicola Marengo ◽  
Paolo Pacca ◽  
Federico Pecoraro ◽  
Francesco Zenga ◽  
...  
Keyword(s):  
Anterior Cervical Fusion ◽  
New Method ◽  
Cervical Fusion ◽  
The Real ◽  
Single Level

scholarly journals The rapid determination of carcass fat by the Foss-Let specific gravity technique

1976 ◽  
Vol 36 (3) ◽  
pp. 567-570 ◽  
Author(s):  
C. J. H. Woodward ◽  
P. Trayhurn ◽  
W. P. T. James
Keyword(s):  
Specific Gravity ◽  
Rapid Determination ◽  
Reference Method ◽  
New Method ◽  
Storage Lipid ◽  
Structural Lipid ◽  
Nutritional Studies

1. Carcass fat was determined by extraction with tetrachloroethylene and measurement of the solvent's change in density. The results were comparable in precision to those of a reference method; the new method extracted storage lipid but little structural lipid.2. The technique is simple, rapid and appropriate for many nutritional studies.

scholarly journals Pengaruh Penambahan Abu Arang Tempurung Kelapa Pada Tanah Lempung Terhadap Hasil Uji Kompaksi

2021 ◽  
Vol 3 (2) ◽  
pp. 276-285
Author(s):  
Brigita Suzanna ◽  
Irwan Lie Keng Wong ◽  
Monika Datu Mirring Palinggi
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Physical Properties ◽  
Clay Soil ◽  
Test Method ◽  
Coconut Shell ◽  
Dry Density ◽  
Coconut Shell Ash ◽  
American Society ◽  
Index Value

The purpose of this research is to determine the physical properties of clay soil and to analyze the effect of adding coconut shell charcoal ash to the clay soil. The soil samples used in this study came from Tanralili District, Maros Regency, two sample points were taken and the variations in the levels of addition of coconut shell charcoal ash is 0%, 4%, 6%, 8%, 10%. The test method used refers to ASTM (American Society for Testing Materials). The tests carried out were testing the physical properties of the soil in the form of moisture content, specific gravity, Atterberg boundaries, filter analysis, and hydrometer analysis, then a compaction test was carried out to determine the maximum soil density. The results of the test obtained a moisture content value of 28.811%, a specific gravity of 2.58 g / cm3 so that it is classified as organic clay. As well as the plasticity index value of 9.926% with moderate plasticity from the 7% -17% interval. Then from the test results of soil compaction testing with the addition of coconut shell ash, the dry density (gdry) equal to 0.862, 0.886, 0.914, 0.943, 0.962, this means that the soil sample experienced an increase in dry density (gdry) of 11.60%. From the research results it can be concluded that the addition of coconut shell charcoal ash can increase the value of soil dry density so that it can be used to increase the value of the carrying capacity of clay soil.

scholarly journals PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta) DENGAN SAYUR GONDA (Sphenoclea zeylanica Gaertner) TERHADAP KARAKTERISTIK BAKSO

2020 ◽  
Vol 9 (4) ◽  
pp. 426
Author(s):  
Brogina Mayank Dini ◽  
Luh Putu Trisna Darmayanti ◽  
I Ketut Suter
Keyword(s):  
Antioxidant Capacity ◽  
Protein Content ◽  
Water Content ◽  
Chlorophyll Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Total Chlorophyll ◽  
Total Chlorophyll Content ◽  
Randomized Design

This research was conducted with the aim to determine the effect of comparison of mackerel with gonda vegetable on meatballs characteristics and get a comparison of mackerel with specific gonda vegetable that can produce meatballs with the best characteristics. This study uses a Completely Randomized Design (CRD) with treatment that is the comparison of mackerel with gonda vegetable consisting of 6 levels: 100%: 0%; 95%: 5%; 90%: 10%; 85%: 15%; 80%: 20%; 75%: 25%. Each treatment was repeated 3 times so that obtained 18 units. The data is then analyzed by analysis of variance and if the treatment influences the proposed variable then it is continued by Duncan. The results showed that the comparison of mackerel and gonda vegetable had a very significant effect on water content, ash content, fat content, protein content, carbohydrate content, total chlorophyll content, antioxidant capacity, color (scoring), texture, aroma, overall acceptance and no significant effect for texture, aroma and taste. Comparison of 80% mackerel and 20% gonda vegetables had the best characteristics, with 62.99% water content, 1.56% ash content, 1.28% fat content, 8.75% protein content, 25.43% carbohydrate content, 18.39% total chlorophyll content, antioxidant capacity 25.63%. Sensory properties obtained are color (rather green, rather like), texture (rather like), flavor (liked) and overall acceptance (like).

scholarly journals Physiochemical analysis of oil extracted from Vitelleria paradoxa seed obtained from Wukari North Eastern Nigeria

2021 ◽  
Vol 4 (1) ◽  
pp. 059-066
Author(s):  
Azuaga TI ◽  
Azuaga IC ◽  
Okpaegbe UC ◽  
Ibrahim AI ◽  
Manasseh CK
Keyword(s):  
Fatty Acid ◽  
Melting Point ◽  
Free Fatty Acid ◽  
Specific Gravity ◽  
Moisture Content ◽  
Iodine Value ◽  
Oil Recovery ◽  
Acid Value ◽  
Ash Content ◽  
Saponification Value

Soxhlet extraction of oil from seeds of Vitelleria paradoxa was carried out using n-hexane as the solvent. Standards methods were adopted in the analysis of the physiochemical properties; moisture content, melting point, total ash content, pH, specific gravity, iodine value, saponification value, acid value, free fatty acid value and ester value were all evaluated. The oil recovery rate was good with 32.6% yield, moisture content of 3.1%, melting point of 52oC and pH 5.7. Total ash content was 50.3%, specific gravity of 0.9 g/cm3, iodine value 39 mg/L, saponification value 224.6 mgKOH/g, acid value 59.9 mgKOH/g free fatty acid (FFA) 29.9 mgKOH/L and ester value 164.7 mg/L. The results shows that oil from Vitelleria paradoxa seed holds the potentials for wider applications in foods, cosmetics, pharmaceuticals, lubricants and soap making.

scholarly journals Bounding Lagrangian widths via geodesic paths

2014 ◽  
Vol 150 (12) ◽  
pp. 2143-2183 ◽  
Author(s):  
Matthew Strom Borman ◽  
Mark McLean
Keyword(s):  
Sectional Curvature ◽  
New Method ◽  
Finite Width ◽  
Energy Capacity ◽  
Positive Sectional Curvature ◽  
Floer Cohomology ◽  
The Real ◽  
Ambient Manifold ◽  
Open Map ◽  
Geodesic Paths

AbstractThe width of a Lagrangian is the largest capacity of a ball that can be symplectically embedded into the ambient manifold such that the ball intersects the Lagrangian exactly along the real part of the ball. Due to Dimitroglou Rizell, finite width is an obstruction to a Lagrangian admitting an exact Lagrangian cap in the sense of Eliashberg–Murphy. In this paper we introduce a new method for bounding the width of a Lagrangian$Q$by considering the Lagrangian Floer cohomology of an auxiliary Lagrangian$L$with respect to a Hamiltonian whose chords correspond to geodesic paths in$Q$. This is formalized as a wrapped version of the Floer–Hofer–Wysocki capacity and we establish an associated energy–capacity inequality with the help of a closed–open map. For any orientable Lagrangian$Q$admitting a metric of non-positive sectional curvature in a Liouville manifold, we show the width of$Q$is bounded above by four times its displacement energy.

Archeology in the Real World

1980 ◽  
Vol 2 (4) ◽  
pp. 14-26 ◽  
Author(s):  
Leland Patterson
Keyword(s):  
Real World ◽  
Environmental Law ◽  
The Real ◽  
World Today ◽  
American Society ◽  
Contemporary Practice ◽  
Pure Research

The editor of the column "Applied Archeology" is interested in presenting broad views on the contemporary practice of archeology. I would like to offer some personal ideas on what is happening to archeology in the real world today, and its effects on academia. My views come from a rather split perspective, as I am engaged in pure research on a private basis, and participate in the administration of contratct archeology on an industrial basis. I have previously ("Research Deficiencies in Contract Archeology Under Environmental Law," American Society for Conservation Archeology Newsletter, Vol. 6, pp. 9-15, 1979) expressed in detail my views on the relationships of pure research and contract archeology.

Functional Properties of Adlay Flour (Coix lacryma-jobi L. var. Ma-yuen) Resulting from Modified Durations of Fermentation Using Rhizopus oligosporus

2021 ◽  
Vol 2 (2) ◽  
pp. 1-6
Author(s):  
Ardiyan Dwi Masahid ◽  
Maria Belgis ◽  
Helyas Vintan Agesti
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Functional Properties ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Water Holding Capacity ◽  
Rhizopus Oligosporus ◽  
Swelling Power ◽  
Water Holding

Adlay is a nutritious grain that has the potential as an alternative food because it has a high protein and fat content of 14.10% and 7.90%, respectively. The use of Adlay as flour still has a weakness, namely the functional properties of Adlay flour such as low swelling power. One way to improve the characteristics of Adlay flour is by fermentation using Rhizopus oligosporus. The fermentation duration is the time that allows changes in the characteristics of the flour due to the fermentation. This study aims to determine the effect of differences in fermentation duration using Rhizopus oligosporus on the physical, chemical, and functional characteristics of Adlay flour produced from fermented Adlay seeds. This study used one factor, namely the lengths of fermentation for 0, 12, 24, 30, 36 and 48 hours. The analysis in this study included whiteness, yield, pH, water content, ash content, protein content, fat content, carbohydrate content, swelling power and solubility, oil holding capacity (OHC) and water holding capacity (WHC). The results have shown that the longer the fermentation duration the lower rate of whiteness, pH, yield, water content, fat content, and carbohydrate content will become, while some functional properties of Adlay flour become better with increasing values of ash content, protein content, swelling power, solubility, Oil Holding Capacity (OHC), and Water Holding Capacity (WHC).

scholarly journals PENGARUH PERBANDINGAN KENTANG KUKUS DAN TEPUNG KACANG HIJAU (Phaseolus radiatus L.) TERHADAP KARAKTERISTIK FLAKES

2019 ◽  
Vol 8 (1) ◽  
pp. 66
Author(s):  
Lina Nindyawati ◽  
Putu Timur Ina ◽  
Anak Agung Istri Sri Wiadnyani
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Fat Content ◽  
Ash Content ◽  
Carbohydrate Content ◽  
Green Bean ◽  
Bean Flour ◽  
Randomized Design ◽  
Completely Randomized Design ◽  
The Right

This study aims to determine the effect of steamed potatoes and green bean flour on the characteristics of flakes, and to know the right ratio of steamed potatoes and green bean flour which produced flakes with the best characteristics. The was used in this research completely randomized design with the treatment ratio of steamed potatoes and green bean flour, which consists of 6 levels such as: 35% : 65%, 40% : 60%, 45% : 55%, 50% : 50%, 55% : 45%, 60% : 40%. The treatment was repeated 3 times to obtained 18 units of the experiment. The data were analysed by variance analysis  and if the treatment had an effect on the variable then continued with Duncan test. The result showed steamed potatoes and green bean flour ratio had a significant effect on water content, ash content, fat content, protein content, carbohydrate content, color (hedonic), aroma (hedonic), texture (hedonic and scoring), taste (hedonic) and overall acceptance (hedonic). Ratio of 35% steamed potatoes and 65% green bean flour produced flakes with the best characteristics, with 2.41 % water content, 4.57 % ash content, 19.16% protein content, 10.20% fat content, 63.66% carbohydrate content, color liked, aroma liked, texture crunchy and liked, taste netral and overall acceptance rather liked.

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