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A simple method for determining the metabolic activity of brewer's yeast during the brewing process

✍ Scribed by J. Šusta; J. Hodaň; M. Opekarová; K. Sigler

Book ID
113378043
Publisher
Elsevier Science
Year
1984
Tongue
English
Weight
236 KB
Volume
1
Category
Article
ISSN
0740-0020

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A straight line relationship is shown between the heat of activation of a relaxation process and the temperature at which the maximum relaxation occurs. The utility of this relationship is pointed out as being the following: (1) a quick way of finding the heat of activation from a single measurement