Malting quality index.

Based on demands of Czech beer and malt producers the evaluation system of malting barley variety technological quality was amended. It was agreed that in the scope of the malting quality index further parameters will be evaluated in the future: protein content in a barley grain, extract yield in d. m., relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability of malt and ß-glucan content in wort. Weights of evaluated parameters and limit values (optimal and non-acceptable) as well (limits) were determined subjectively based on experience and requirements of Czech malt houses and breweries' representatives. Point value of each individual parameter is calculated with the help of regression equations and the total value of malting quality results from modification of so-called "superiority measure".Based on demands of Czech beer and malt producers the evaluation system of malting barley variety technological quality was amended. It was agreed that in the scope of the malting quality index further parameters will be evaluated in the future: protein content in a barley grain, extract yield in d. m., relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability of malt and ß-glucan content in wort. Weights of evaluated parameters and limit values (optimal and non-acceptable) as well (limits) were determined subjectively based on experience and requirements of Czech malt houses and breweries' representatives. Point value of each individual parameter is calculated with the help of regression equations and the total value of malting quality results from modification of so-called "superiority measure"

The most famous era of czech brewing.

The most famous era of brewing on territory of the contemporary Czech Republic was the epoch at the turn of the 19th and 20th century, when the industrial production of malt and beer began to develop and czech brewing has influenced to significant extent the development of this branch all over the world. During this period breeding of excellent malt barley and hop varieties took place and czech machinery firms specialized in the production of malting and brewing machinery. In malting technology modern pneumatic principals began to again ground and since the middle of 19th century beer has been produced in all czech and moravian breweries exclusively by bottom fermentation, since the year 1885 with application of pure yeast cultures. Raw materials, technological machinery and czech beer were to large extent exported to all over the world. Long traditional in education of university (since 1818) and secondary experts (since 1868), original brewing research (since 1887), as well as establishment of brewing associations and edition of expert journals contributed considerably to the success of czech brewing.The most famous era of brewing on territory of the contemporary Czech Republic was the epoch at the turn of the 19th and 20th century, when the industrial production of malt and beer began to develop and czech brewing has influenced to significant extent the development of this branch all over the world. During this period breeding of excellent malt barley and hop varieties took place and czech machinery firms specialized in the production of malting and brewing machinery. In malting technology modern pneumatic principals began to again ground and since the middle of 19th century beer has been produced in all czech and moravian breweries exclusively by bottom fermentation, since the year 1885 with application of pure yeast cultures. Raw materials, technological machinery and czech beer were to large extent exported to all over the world. Long traditional in education of university (since 1818) and secondary experts (since 1868), original brewing research (since 1887), as well as establishment of brewing associations and edition of expert journals contributed considerably to the success of czech brewing

Bactericidal Effects of Titanium Dioxide.

Titanium dioxide in its crystalline form functions as photocatalyst. Surfaces of solids treated by titanium dioxide emit oxygen free radicals into their environment when  illuminated by an appropriate wavelength of visible light. Their bacteriostatic and bactericidal effects disinfect the surfaces without the necessity to use any chemical agents. Surface application of the protective layer thus should ensure sanitation without the addition of disinfectants. Also any poorly accessible nooks and crannies in food processing  machinery can be biologically cleaned by a mere illumination by an incandescent lamp if the surfaces are pretreated with titanium dioxide. Titanium dioxide is firmly bound in the surface layer and is not released into the  environment. Its use does not entail the risk of insufficient removal of residual amounts of sanitation agents. The products or intermediate products are not directly exposed to ultraviolet radiation. The efficiency of the treatment is comparable with that of conventional cleaning agents and disinfectants. The starting capital investment is higher, but it significantly minimizes the subsequent operating expenses of disinfection of the premises.  The biological efficiency of surfaces with crystalline titanium dioxide was tested in the microbiological laboratory of the Research Institute of Brewing and Malting, PLC.Titanium dioxide in its crystalline form functions as photocatalyst. Surfaces of solids treated by titanium dioxide emit oxygen free radicals into their environment when  illuminated by an appropriate wavelength of visible light. Their bacteriostatic and bactericidal effects disinfect the surfaces without the necessity to use any chemical agents. Surface application of the protective layer thus should ensure sanitation without the addition of disinfectants. Also any poorly accessible nooks and crannies in food processing  machinery can be biologically cleaned by a mere illumination by an incandescent lamp if the surfaces are pretreated with titanium dioxide. Titanium dioxide is firmly bound in the surface layer and is not released into the  environment. Its use does not entail the risk of insufficient removal of residual amounts of sanitation agents. The products or intermediate products are not directly exposed to ultraviolet radiation. The efficiency of the treatment is comparable with that of conventional cleaning agents and disinfectants. The starting capital investment is higher, but it significantly minimizes the subsequent operating expenses of disinfection of the premises.  The biological efficiency of surfaces with crystalline titanium dioxide was tested in the microbiological laboratory of the Research Institute of Brewing and Malting, PLC