The Logan Republican. [volume] (Logan, Utah) 1902-1924, 1915-02-27


nished by the yeast called co-enzyme,
and even the two together cannot ac-
complish the result, and there Is fur
Their required II phosphate. This phos-
plate unites With the sugar forming
the substance e-phosphate, ana
this yields to the zymase and co-en-
lyme. and the result Is alcohol and
carbonic acid gas. Pasteur proved that
the spelling of wine, which occurred
In 1864, was due to the microDes. He
further found that by exposing the bot.
tied wine to temperature between
l22 and l4O degrees f., these microbes
lost their vitality. and the spelling OF
the wine was prevented. This process
Is called pasteurizing. In 1872 he made
a similar investigation In regard to
beer, with like result. Pasteurizing
Of beer increases its keeping qualities.
and the same process is now applied
to milk.
What Beer Consists OF.
To summarize. would say that beer
is a beverage IN the preparation OF
which matted barley. rarely matted
wheat rice and corn or IT'S Foducts
are used The malt Is extracted with
hot water. an addition of hops is made
and the solution constitutes the wort.
! The wort Is cooled. the Yeast Is added
and the whole fermented to hhiSh'
The sugar Is split INTO alcohol ana car
Donlc acid gas. llttIe free aciu' SIEcer'li
| al
and aromatic bodies Ill sllall quaint
ties result Inc product Is Deer. Tue
beer Is then placed IN watts 'nat u may
properly age and undergo SLOW AFTER
Fermentation ana ripening' finaiiy
Is Uttered. placed In barrels OF potties.
Bottled beer Is generally pasteurizea
for the reason l have already stated.
American beer usually contains iroU
b to per cent OF extract-that means
soluble food products. Ii contains tro"
3 to per cent OF alcohol.
One OF the most interesting constitu-
ents that has been found In beer lateiy
Is peculiar substance called lecithin.
1t has long been known that the phos-
pilates were always present In beer.
and the last discovery shows that they
are absolutely essential to the process
Of fermentation. But the discovery
Of lecithin Is especially interesting be-
cause lecithin Is substance which was
iounu some 'iiie ago us eohs'''uen'
Vi tue Drain. IL 10 very ih'eIes'"'s
COMPOUND OF iatty constituents anu
PHOSPHORUS ana "nen ''s presence ~
the oraih was nlsl uiseo' eieu II ~.
,rac'eu slea' uea' VI ",.en',on.
was tnousn., even 'naI u su. oe
tne source " nIen.a' a..io1, anu sohs
suss.e..u VIZ p'op., nae ~ "0'
NC unh Nm ", . $50 n.' a.. ~.
10y 'eH n,, soou sly go I,,. us
: 800. nen ."s Is ~
o,a. ',,rap, .,a. - So 80.
nhounn q, ,,a az ,ns t,on s.ar,nd
60, th,, at r.ouia No 80 go
g. ~, ~, ~ a 80, 49,,
dor. n,ro,o 60 oi,ro. wona.I uo,,,,o.
and wontod to Snow 4, thnt storr Won,
trna ond 80 co whot would no ,no nrnn
: or doso Ana co M uoI,,,a. u,ro.,
him hocls nc follows. "Nv con II 10 ,u,t,
true that rho brain contains nhosnbor
. us and Il is also true that fish con
, thin phosphorus and after coreful,,
r perusing your letter | would saw tina
Q the proper dose for Won would be !,
[ whale on toast"
I Low. e.., p..h,. p.l
e Whom wa coma IN consider tho ro,o
J. t,on of baer m food wo oro stru,,, h,
tho onoIogy ~ hoor and hrood proo,
4 70 made from coroo,s. 90 ,s hoor Th
T broad with l,ttla water e. solid m
S beer with more water ia uonid nh
b veost 10 omnIovod In both II nroduco
s alcoholic Fermentation IN both II cor
J. verts both into nolatahle and reod,,
e dipested food Roth contain oIcohr
|. and carhon d,ox,de Reer contain
e from q IN A nor cent alcohol and I. M
O ,nto,,cat,,g wben tatap IN ord,nar
s ouantit,as Raer also has hitter an
o aromatic bodies der,vad from hon,
O which Give n an accountable An vor an
d produce tonic efrects. Further. besr
y an. AZ IN. food. IRE. from baetsri,