Abstract
STREATFEILD MEMORIAL LECTURE. THE annual Streatfeild Memorial Lecture was delivered at the Finsbury Technical College on Nov. 6 by Mr. Julian L. Baker, who selected as his subject “The Chemist and the Fermentation Industries.” It was pointed out that the revenue from beer and spirits accounts for about one-sixth of the total expenditure, and the materials from which beer and spirits are made are almost wholly derived from agriculture and for the major part from materials grown in Great Britain. It will, therefore, be apparent that the commercial products of fermentation are derived from biochemical industries of vast extent and of enormous economic value. The very small amount of exact knowledge concerning the changes which starch and proteins undergo during the preparation of malt from barley and the mashing process was referred to, also the difficulties which underlie such investigations. An outline was given of work being conducted under the auspices of the Research Scheme of the Institute of Brewing. Much of this is being done at the Rothamsted, Wye and East Mailing Research Stations under the direction of Sir John Russell, Mr. Salmon and others. Prof. Pyman, of the Municipal School of Technology, Manchester, is responsible for the chemical work on the constituents of hops, and the direction of other researches is entrusted to certain other college laboratories.
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The Chemist and the Fermentation Industries. Nature 114, 735 (1924). https://doi.org/10.1038/114735a0
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DOI: https://doi.org/10.1038/114735a0