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- W1978340147 abstract "The swelling of a commercial isinglass has been examined in detail and a method has been evolved for the preparation of finings in two hours. The interaction between selected yeasts and finings in a number of liquids showed that floe formation was significantly retarded to varying extents in the presence of salts. The speed with which yeasts fine in beer appears to be governed by this “salt sensitivity.” Observations at various temperatures suggest that floc-formation is intimately concerned with the fibrous structure of the finings and can be related to known properties of colloids in general and the electrical properties of yeast cells in particular." @default.
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- W1978340147 date "1956-09-10" @default.
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- W1978340147 title "FININGS: I. SWELLING OF ISINGLASS AND ACTION OF FININGS ON YEAST SUSPENSIONS" @default.
- W1978340147 doi "https://doi.org/10.1002/j.2050-0416.1956.tb02882.x" @default.
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