Date of Award

1-1952

Degree Type

Bachelors Essay

Degree Name

Bachelor of Science (BS)

Department

Chemistry

First Advisor

John G. Surak

Second Advisor

John R. Koch

Abstract

The writer, having been employed for the past three years, in the control laboratory of one of this country's largest yeast concerns, is very much interested in the determination of moisture in active dry yeast and has there­ tore made the investigation presented in this paper.

The moisture content is, of critical importance in the production of active dry yeast. A yeast whose moisture content is too low will have poor baking characteristics while a yeast whose moisture content is too high will have poor keeping quality. Inconsistent results have been obtained by using various methods to determine the moisture content of active dry yeast. Consequently, the investigation presented in this paper was carried out in an effort to determine ei­ther the "true" moisture of the material or to obtain a standard procedure which would give a highly reproducible, emperical moisture value; and to correlate other laboratory and industrial procedures to this chosen standard method.

Comments

A Thesis Submitted to the Faculty of the Undergraduate School Marquette University for the Degree of Bachelor of Science

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