A large number of advantages are obtained from the use of highly concentrated worts during the production of beer in a process referred to as "high-gravity". However, problems related to slow or stuck fermentations, which cause the lower productivity and possibility of contamination, are encountered. This study examines the influence of factors pH, percentage of corn syrup, initial wort concentration and fermentation temperature on the fermentation parameters, namely productivity, wort attenuation and the yield coefficient for sugar-to-ethanol conversion. The results show that productivity increased when the higher temperature, the higher wort concentration and the lower syrup percentage were used, while wort attenuation increased when lower wort concentration and no syrup were used. The yield coefficient for sugar-to-ethanol conversion was not influenced by any of the factors studied
A number of factors can influence the behavior of yeast during fermentation. Some of these factors (initial wort concentration, initial pH and percentage of corn syrup in the composition of the wort) were studied in order to determine their influence on the productivity of fermentation. Fermentations were carried out at 25ºC utilizing a 2³ factorial design of these factors. The results showed that the percentage of corn syrup had no influence on process productivity, whereas initial pH and especially initial wort concentration did. It can be concluded that using pH and initial wort concentration values higher than those utilized in this work (5.5 and 20ºP, respectively) will result in a higher productivity
Changes in quality of goat meat after alterations in animal handling
RESUMOEssa pesquisa objetivou avaliar o efeito de alterações no manejo animal, consistindo de castração e de dieta contendo farelo de castanha de caju, na composição centesimal e no teor de colesterol dos músculos que constituem o corte pernil de caprinos sem raça definida (SRD) do Estado do Ceará. Utilizou-se um delineamento experimental casualizado com vinte caprinos machos sem raça definida (SRD) com idade entre 5 a 6 meses e peso médio de 12 kg, separados aleatoriamente em castrados (10) e inteiros (10). Em baias individuais, receberam durante 5 meses, duas dietas a base de capim elefante (pennisetum purpureum) e ração isoprotéica (milho e soja) com inclusão em uma delas, de 13% farelo de castanha de caju (FACC), formando-se os seguintes subgrupos: A1 (inteiro sem dieta contendo FACC); A2 (inteiro com dieta contendo FACC); B1 (castrado sem dieta contendo FACC) e B2 (castrado com dieta contendo FACC). A castração, associada ao uso do FACC, elevou o teor de gordura do pernil de 1,16% para 3,57% e o teor de colesterol de 36,47 mg/100g para 62,30 mg/100g. Os teores de cinza reduziram de 1,14% para 1,04%. A castração de forma isolada diminuiu o teor de umidade de 75,98% no sub-grupo A2 para 74,19% no sub-grupo B2. O uso do FACC em animais inteiros reduziu o teor de proteína de 20,58% para 18,85% (P < 0,05) (subgrupos A1 e A2), não se observando influência do efeito combinado da castração e uso do FACC para essa variável. O aumento do colesterol observado foi fortemente correlacionado com o aumento da gordura (93%). Em conclusão, estes resultados demonstraram que o uso combinado da castração com a dieta contendo FACC (13%) exerceram um efeito negativo para os padrões dietéticos e nutricionais do pernil caprino.
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