منابع مشابه
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...
متن کاملThe 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...
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دیواره مثانه شامل شبکه انبوهی از فیبرهای عضلانی صاف می باشد که از افزایش ناگهانی فشار مثانه که منجر به انقباض و نشت ادرار از مثانه قبل از پرشدن کامل آن می شود جلوگیری می کند و حدود ۵۰۰ سی سی ادرار را در خود جای می دهد. مجرای پیشابراه که بعنوان محل خروجی برای مثانه محسوب می شود شامل دو لایه عضله صاف و یک ناحیه تنگ شده عضلانی است که تحت کنترل ارادی می باشد و بعنوان اسفنکتر خارجی عمل می کند. هنگام...
متن کاملMarketing in Brewing and Distilling
Strategic planning aims to harness a company’s core competencies to capitalise on identified environmental opportunities and minimise or avoid environmental threats. As marketing managers bridge the gap between company, customers, competitors and channels of distribution, they not only manage their marketing strategies, but also tend to be highly influential in business and corporate strate...
متن کاملHigh-Gravity Brewing: Influence of High-Ethanol Beer on the Viability of Contaminating Brewing Bacteria
It has been reported that when high-gravity brewers' worts were supplemented with a source of nitrogen and unsaturated lipids and sterol, ethanol concentrations up to 16.4% v/v could be achieved within normal fermentation times. As the resultant harvested yeast can be repitched over a number of generations, there appears to be no reason in industry to limit the gravities of commercial worts to ...
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ژورنال
عنوان ژورنال: Kvasny Prumysl
سال: 1982
ISSN: 0023-5830
DOI: 10.18832/kp1982025