The yeastSaccharomyces cerevisiae– the main character in beer brewing

The Continuous Brewing of Beer

Brewing has been mentioned in history as early as Egyptian times and has continued on to the present day with relatively few changes to the basic recipe. Malted barley is the main ingredient, which, when milled and heated in water to extract its nutrients, provides a nourishing sugarand protein-rich solution named wort (pronounced wert), an ideal medium in which yeast may grow and ferment. In c...

Celiac Disease, Beer and Brewing

Celiac disease, also called celiac sprue, is an auto-immune disease in which a reaction to a sequence of amino acids in prolamins, especially gliadin of wheat gluten, causes deformation of absorptive villae of the small intestine. As a result, nutrients are poorly absorbed. Children fail to thrive and, in the adult-onset form of the disease, intense intestinal distress is a characteristic, with...

ترجمه کتاب روندهای اساسی در علم زبان the main trends in the science of language رومن یاکوبسن roman jakobson

رومن یاکوبسن (متولد 1896) یکی از نوابغ زبانشناسی مکتب پراگ است او به کمک یار همیشگی خود نیکولای تروبتسکوی (1890-1938) در تعیین خط مشی نهضت ساختگرایی اروپای شرق از همه موثرتر بودند. مهمترین تحقیقات این دو زبان شناسی در دهه قبل از جنگ جهانی دوم انجام گرفت . در زمان جنگ ، بواسطه اشغال چکسلواکی توسط آلمانها، پژوهش این اساتید متوقف گردید. یا کوبسن پس از جنگ کار خود را دنبال کرد و در زمینه واج شناسی ...

Valorization of Beer Brewing Wastes by Composting

The aim of this work was to study the viability of recycling the residual yeast and diatomaceous earth (RYDE) slurry generated by the beer brewing industry by composting with animal manures, as well as to evaluate the quality of the composts obtained. Two pilot composting trials were carried out with different mixes: cow manure/RYDE slurry (Pile CM) and sheep manure/RYDE slurry (Pile SM). For a...

A Comprehensive History of Beer Brewing