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Definitions (221)
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iodine test
In brewing this test is generally used to check on the degradation of starch to dextrins and malt sugar. Iodine turns from a yellow to dark blue, purple or red with various starches and dextrins, but [..]
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absorption
The penetration of a liquid or solid into or through another liquid or solid, the particles that are absorbed being molecular or micellar in size. A few solid bodies have the power of taking up or abs [..]
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acid
A hydrogen containing substance which will dissociate on solution in water to produce one or more hydrogen ions (H+).
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acrospire
The plumule in germinating grain.
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adjuncts
Unmalted grain, sugars or syrups used in brewing.
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adsorption
The adhesion, in an extremely thin layer of the molecules of gases, of dissolved substances, or of liquids, to the surfaces of solid bodies, with which they are in contact.
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aerobic
Referring to bacteria and other forms of life which require oxygen to live.
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aerobic
Needing oxygen for growth.
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agar-agar
The water soluble colloidal carbohydrate of the red seaweed, Gelidium; forms gels with as little as one part to 500 of water. It is used in preparing bacteriological media.
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alcohol
Any of a series of organic compounds containing one or more hydroxyl OH) groups.
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