58 REPORTS ON THE STATE OF SCIENCE.—1917, 
‘ Colloidal Properties of Starch in Relation to its Chemical Constitution.’ E. Fouarp. 
(‘Comp. Rend.’ 1909, 148, 502. Abst. ‘J. Inst. Brewing,’ 1909, 15, 411.) 
‘ Researches on the Physico-Chemical Constitution of Starch.’ E. Fouarp. (‘ Inter- 
nat. Congress of Applied Chemistry,’ 1909. Abst. ‘ J. Inst. Brewing,’ 1909, 15, 
632.) 
‘Catalytic Changes in Starch Paste.’ A. Frrnpacn and J. Wotrr. (‘ Internat. 
Congress of Applied Chemistry,’ 1909. Abst. ‘J. Inst. Brewing,’ 1909, 15, 632.) 
‘The Selective Permeability of the Coverings of the Seeds of Hordeum vulgare.’ 
AprRIAn J. Brown. (‘ Proc. Royal Soc. B. Vol. 81, 1909, 
The seeds are furnished with a covering permeable by water and certain classes 
of solutes when in aqueous solution; with the majority of solutes, however, the 
covering behaves as a true semipermeable membrane. 
‘Colloidal State of Brewing Materials, and its Importance for the Brewery.’ C. J. 
Lintyer. (‘Zeitschr. ges. Brauw.’ 1909, 32, 633. Abst. ‘J. Inst. Brewing,’ 
1910, 16, 211.) 
Discusses the colloidal properties of starch and of the protein constituents of 
barley. 
‘ Spring's Optically Transparent Liquids and Diastatic Properties.’ H. Van Lamp. 
(‘ Internat. Brew. Congress, Brussels,’ 1910. Abst. ‘J. Inst. Brewing,’ 1910, 
16, 670.) 
‘ Colloidal Chemical Processes which occur in Brewing.’ F. Emstanper. (‘ Zeitschr. 
Chem, und Ind. Kolloide,’ 1910, 6, 156. Abst. ‘J. Inst. Brewing,’ 1910, 16, 
518.) 
Discusses surface influences—colloid-forming—and stabilising influencesin brewing. 
‘Metal-protein Turbidity of Pale Beers.’ F. ScHénrELD and W. Hirt. (‘ Wochen- 
schr. Brau.’ 1910, 27, 633. Abst. ‘J. Inst. Brewing,’ 1911, 17, 288.) 
‘ Adsorption of various Substances by Starches,’ H. Luoyp. (‘J. Amer. Chem. 
Soc.’ 1911, 33, 1213. Abst. ‘J. Inst. Brewing,’ 1911, 17, 693.) 
‘Cause of Precipitation in Finished Pasteurised Bottled Beer.’ F. EMSLANDER. 
(‘J. Inst. Brewing,’ 1912, 18, 484.) 
The ‘head-retaining power’ and ‘ palatefulness’ of beer are due to ultramicro- 
scopic particles of albumen existing in the form of an emulsion-colloid. Turbidity 
is occasioned by coagulation of the particles induced by physical or chemical influences. 
The stabilising influence of acids (7.e., H ions) is discussed. 
L. Watuerstetn. New York. (Eng. Patent 12,350, May 22, 1911.) 
Object of process is the rendering of beer chill-proof by treatment previous to 
bottling with proteolytic enzymes (e.g., pepsin or papain), to hydrolyse albumins 
causing turbidity. (See ‘J. Inst. Brewing,’ 1912, 18, 491.) 
‘Colloidal Chemistry and Brewing.’ Emm Harscurx (‘J. Inst. Brewing,’ 1912, 
18, 494.) 
A general survey of colloidal chemistry, with special reference to questions such 
as ‘head’ formation, haze, &c., which are of particular importance in brewing. 
‘ Plant Colloids: Gelatinisation of Starch in Presence of Crystalloids.’ M. Samuc. 
(‘ Kolloidchem. Beiheft,’ 1911, 3, 123. Abst. ‘J. Inst. Brewing,’ 1912, 18, 694.) 
Discusses the influence of crystalloids on temperature of gelatinisation. 
‘ Reactions of Tannin and their Importance in Brewing.’ A. RuicHarp. (‘ Zeitschr. 
Chem. und Ind. Kolloide,’ 1912, 209. Abst. ‘J. Inst. Brewing,’ 1912, 18, 695.) 
‘The Tannin in the Testa of the Barleycorn.’ A. Ruicnarp. (‘Zeitschr. Chem. 
u. Ind. Kolloide,’ 1912, 214. Abst. ‘J. Inst. Brewing,’ 1912, 18, 696.) 
Author suggests that the selective permeability of the inner covering of barley- 
corn may be occasioned by the tannin present. (See A. J. Brown, p. 1.) 
‘Beer Haze.’ F.Scuiénretp. (‘ Wochenschr. Brau.’ 1912, 29,557. Abst. ‘J, Inst. 
Brewing,’ 1912, 18, 696.) 
The paper contains illustrations of different types of beer haze. 
‘ The Influence of Temperature on the Absorption of Water by the Seeds of Hordeum 
vulgare in relation to the Temperature Coefficient of Chemical Change.” ADRIAN 
J. Brown and F. P. Worry. (‘ Proc. of Royal Soc.’ B. 1912, 85, 546.) 
The velocity with which water is adsorbed by the seeds is an exponential function 
of the temperature, and is comparable with the vapour pressure of water, which is 
also approximately an exponential function of the temperature. The velocity of 
adsorption of water from a solution of ethyl acetate is also an exponential function 
of the temperature, but the actual velocity is higher in the presence of ethylacetate 
than in the presence of pure water. Probably the partial pressure of water vapour 
is increased by the presence of ethyl acetate. 
