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Chemical Composition of Apples and Cider : I. the Composition of Apples in Relation to Cider and Vinegar Production; II. the Composition of Cider As Determined by, Dominant Fermentation with Pure Yeasts (Classic Reprint) by Wm B. Alwood (2015, Trade Paperback)
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Artikelzustand:
- Sofort-KaufenDie chemische Zusammensetzung von Äpfeln und Apfelwein (Classic Reprint)
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Über dieses Produkt
Product Identifiers
PublisherForgotten Books
ISBN-101332254764
ISBN-139781332254767
eBay Product ID (ePID)238860597
Product Key Features
Book TitleChemical Composition of Apples and Cider : I. the Composition of Apples in Relation to Cider and Vinegar Production; II. the Composition of Cider As Determined by, Dominant Fermentation with Pure Yeasts (Classic Reprint)
Number of Pages56 Pages
LanguageEnglish
Publication Year2015
TopicChemistry / General
IllustratorYes
GenreScience
AuthorWm B. Alwood
FormatTrade Paperback
Dimensions
Item Height0.1 in
Item Weight3 Oz
Item Length9 in
Item Width6 in
Additional Product Features
Intended AudienceTrade
TitleLeadingThe
SynopsisExcerpt from The Chemical Composition of Apples and Cider: I. The Composition of Apples in Relation to Cider and Vinegar Production; II. The Composition of Cider as Determined By, Dominant Fermentation With Pure Yeasts Sir: The manuscript offered for publication herewith contains the results of elaborate studies made on the composition of apples, apple juices, and the fermented products thereof, conducted by this Bureau in collaboration with the agricultural experiment station at Blacksburg, Va., during the past two years. The chemical work was done partly in the Bureau of Chemistry, but chiefly in the laboratories of the Virginia station, while the fermentation experiments were made solely at the experiment station. In regard tothe authorship, William B. Alwood is solely responsible for the plan and direction of the work herein presented, and the report has been prepared by him. To R. J. Davidson should be accredited the chemical work done at the Virginia station, while W. A. P. Moncure had charge of the fermentation room and kept the records of that part of the work. The data obtained throw a great deal of light upon the processes of fermentation and the methods which should be used to secure the highest grade of products from the juices of apples and other fruits. The researches reported here form a sequel to Bulletin No. 71 of this Bureau, entitled A Study of Cider Making in France, Germany, and England, and I recommend the publication of this manuscript as Bulletin No. 88 of the Bureau of Chemistry. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works., Excerpt from The Chemical Composition of Apples and Cider: I. The Composition of Apples in Relation to Cider and Vinegar Production; II. The Composition of Cider as Determined By, Dominant Fermentation With Pure Yeasts The station orchards have been described and the character and growth of the varieties sufficiently noted in bulletins Nos. 128 and 130 of the Virginia Station to render further descriptive matter under these heads unnecessary. The samples of fruit for the technical examination were selected from the trees when fully mature and placed in ordinary 10-pound grape baskets. Care was taken to select representative Samples as to variations in Size and to select fruit from all parts of each tree. These samples were labeled as picked and placed in a cool room, or, if nec essary to hold them for analysis, they were placed in Cold storage. AS far as could be determined with such a range of varieties, each one was ground when in the best condition to yield the maximum amount of juice, but in the case of a few varieties the fruit was held until decidedly overripe and mealy, and because of this fact the juice percentage is low in these varieties, which are indicated in Table I. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
