Physical Sciences and Mathematics Commons^™

The Effect Of Metals On Yeast Activity, Warren Joseph Chamberlain

Bachelors’ Theses

The writer, having been employed in the dry yeast research laboratory of one of this country's largest yeast concerns for the past three years, is very much interested in those factors which might affect the qualities of the final dry yeast product, and has therefore made the investigations presented in this paper.

Because of the numerous pieces of metallic equipment employed in the production of yeast, the possibility of metallic contamination in the final yeast product is considerable. Thus, the investigation presented in this paper was carried out in an effort to determine just what effect various concentrations of various …

Comparison Of Worts Prepared By Action Of Malted Barley On Various Flours And Starches, Charles J. Doria

Bachelors’ Theses

The object of this thesis to compare the yields of soluble solids, reducing sugars, and proteins in worts prepared by the action of malted barley on various flours and starches. Mashes were prepared and analyses were made on worts prepared from the following:

1. White Wheat Flour

2. Whole Wheat Flour

3. Potato Flour

4. Potato Starch

5. Sweet Potato Flour

6. Oat Flour

7. Tapioca Flour

8. Corn Germ

9. Corn Germ Meal

The results obtained are presented in tabular form as well as graphically for ease in making comparisons. In addition, besides presenting the results calculated on an …

An Investigation Of Haury And Ballard's Method Of Production Of Diketones As Applied To Diketones With Aromatic Nuclei, Eugene Chester Dziadulewicz

Bachelors’ Theses

This investigation was undertaken to determine the feasibility of preparing aromatic diketones by the new and novel method proposed by Haury and Ballard.

Solidified Alcohols, Mary Kay Enright

Bachelors’ Theses

The relatively new field of science, colloid chemistry, has risen to become an important addition to man's knowledge of the behavior of matter in the natural world and in the laboratory. Although it can no longer be viewed as a new science, it is still new enough to contain unexplored fields and to intrigue the investigator.

The study of gel formation has been received with interest by chemists of the nineteenth and twentieth centuries. This phenomenon of sudden gel formation instead of the expected crystalline precipitate while extracting with alcohol was encountered often in experimental work.

The inquisitive mind would …