.11| 75.0 |
|29503-B|55.78| .558| .003| 2.03| 4.54| .735| .286| .071| 1.42| 69.0 |
+-------+-----+-----+-----+-----+-----+-----+-----+-----+-----+--------+

A study of these tables shows very clearly that during fermentation
marked changes are brought about other than the mere conversion of sugar
into alcohol. While it is well known that these changes take place it
seems worth while to consider them here, because no similar study
relating to American brewery products has been published. Further since
we have the exact analysis of the wort and of the beer which was made
from it, we have a special opportunity to examine quantitatively some of
these changes, such as the production of alcohol, the fermentation of
dextrin, the development of acids, and the losses of protein, ash, and
phosphoric acid during fermentation.

In order to study the question of the yield of alcohol, to test the
present factor used for the calculation of the solids in the original
wort, and to show the approximate amount of dextrin, calculations were
made, the results of which are presented in Table V.

TABLE V.--_Changes taking place in the conversion of worts into beers and
ales._

+------------------------------+-------+-------+--------+--------+----------+
| | | | |Loss in |Difference|
| |Loss in|Loss in| | solids |between |
| Product. |solids.|sugar. |Alcohol.|divided |loss in |
| | | | | by |solids |
| | | | |alcohol.|and loss |
| | | | | |in sugar. |
+------------------------------+-------+-------+--------+--------+----------+
| | Grams | Grams | Grams | Grams | Grams |
| | per | per | per | per | per |
| | 100 | 100 | 100 | 100 | 100 |
| | cc. | cc. | cc. | cc. | cc. |
+------------------------------+-------+-------+--------+--------+----------+
|Beer (all-malt) | 8.59 | 8.45 | 3.85 | 2.23 | 0.14 |
| Do | 8.55 | 8.43 | 3.91 | 2.18 | .12 |
| Do | 8.27 | 8.49 | 3.83 | 2.13 | .22 |
| Do |