4 BULLETIN 493, U. S. DEPARTMENT OF AGRICULTURE. 



the beers produced from them. In Table III are given the results 

 of the analyses of 4 porter worts and the finished porters produced 

 from them. The results of the analyses of 9 ale worts and the fin- 

 ished ales are shown in Table IV. In these four tables the extract in 

 the original wort has been calculated by multiplying the alcohol (ex- 

 pressed in terms of grams per 100 cc) by 2, and adding to the product 

 the extract of the beer, porter, or ale (expressed in terms of grams per 

 100 cc). In the porter and ale worts a percentage of dextrose had 

 been added as brewer's sugar. Since dextrose reduces more copper than 

 does maltose in the determination of the sugars, in order to obtain the 

 true percentage of total sugars it was necessary to calculate the 

 amount of copper reduced by the known amount of dextrose present, 

 and then to calculate the amount of maltose. The results thus ob- 

 tained are given in Tables III and IV under the heading "Reducing 

 sugars as anhydrous maltose." 



