Date of Award

7-1950

Degree Type

Bachelors Essay

Degree Name

Bachelor of Science (BS)

Department

Chemistry

Abstract

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 as is basis, they are also presented on the basis of the dry flour or starch used. In this way, the effect of the water contained in the flour or starch can be easily ascertained.

Comments

A Thesis Submitted to the Chemistry Department of the School of Liberal Arts Marquette University in Partial Fulfillment of the Requirements for the Degree of Bachelor of Science

Download

Included in

Chemistry Commons

Share

COinS