Oxidation control in a modern brewery (part1).
نویسندگان
چکیده
منابع مشابه
emittance control in high power linacs
چکیده این پایان نامه به بررسی اثر سیم پیچ مغناطیسی و کاوه یِ خوشه گر با بسامد رادیویی بر هاله و بیرونگراییِ باریکه هایِ پیوسته و خوشه ایِ ذرات باردار در شتابدهنده های خطیِ یونی، پروتونی با جریان بالا می پردازد و راه حل هایی برای بهینه نگهداشتن این کمیتها ارایه می دهد. بیرونگرایی یکی از کمیتهای اساسی باریکه هایِ ذرات باردار در شتابدهنده ها است که تاثیر قابل توجهی بر قیمت، هزینه و کاراییِ هر شتابدهند...
Enhancing Methane Oxidation in Landfill Cover Using Brewery Spent Grain as Biocover
Landfill gas (LFG) is a potent greenhouse gas (GHG) generated by anaerobic degradation of decomposable municipal solid wastes (MSW). LFG contains (50-60%) of methane (CH4) and (40–50%) carbon dioxide (CO2). If a landfill is neither aerated nor equipped with gas capture systems, the LFG emissions, mainly CH4, in the cover soil is best reduced by using a biocover. Biocovers normally act as a biof...
متن کاملthe tragedy of modern man in arthur millers world
what miller wants is a theatre of heightened consciousness. he speaks of two passions in a man, the passion to "feel" and the passion "know". he belives that we can have more of the latter. he says: drama is akin to the other inventions of man in that it ought to help us know more and not merely to spend our feelings. the writing of the crucible shows us that he is trying to give more heightene...
15 صفحه اولPowering the porter brewery.
Before canals and railways developed as a major transport network, it was seldom profitable to transport beer inland over more than a few miles. In country towns and villages, therefore, beer would be brewed either by a small 'common' brewery that supplied a handful of pubs and private customers, or in an even smaller brew-house attached to the pub itself. Many families also brewed their own be...
متن کاملA Neural Network Tool for Brewery Fermentations
Fermentation is an important, if not the most important process step in the production of beer. It is subject to alterations stemming from the variation in the yeast, a living organism, and due to the complex raw materials of biological origin. The variability may manifest in changes in the fermentation speed or cause off-flavors in beer. Thus, there is a need for tools, both analytical and com...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 2001
ISSN: 0023-5830
DOI: 10.18832/kp2001009