According to conventional wisdom, hops are treated in the brewery as biologically inactive ingredients, added to wort or beer primarily as a flavoring agent. In the past, hops were used in relatively small quantities, with the majority of hop additions made to boiling wort. Converse to traditional hopping practices, modern...
The research of genealogy and family history can represent a means of self-discovery, connection, and preservation of the past. The experience is individualistic, unique to the intricate intertwining of lives that helped create and influence who we are today. Through the analysis of historical biographies, family documents, and autobiographical vignettes,...
Beer brewing, broadly speaking, consists of two stages, a hot side and a cold side. The hot side occurs in the brewhouse and consists of steeping malted grain in hot water to extract sugars, separating the steeping liquid (wort) from the solids, and boiling the wort with an addition of...
Pottery manufacture analysis, an aspect of experimental
archeology, is developed and used to compare and test through
experimental reconstruction, data on pottery from the Altamont
region (southern Alberta, Canada and northcentral Montana,
U.S.). The analysis uses major variables of (1) manufacturing
process and (2) product characteristics to formulate
models of...
The need to replace the present methods of rating the acceptability of a manufacturer's lot of strawberries is indicated. Work has been done towards adapting and developing laboratory techniques for this purpose.
The quality factors checked upon were the state of maturity, the effectiveness of processing work, and the freedom...
This study was undertaken to investigate the variation in the total sugar and acid content of the frozen Marshall strawberries grown in different areas of the Pacific Northwest. The samples used in this study were collected from different freezing plants located in the states of Oregon and Washington during the...