No abstract

The effect of five chemical preservatives on the micro-organisms associated with sorghum grain and malts was investigated. Sorbic acid, sodium benzoate, nisin, formaldehyde and lime at concentrations up to 500, 100, 1000, 1500 and 2000 ppm, respectively did not adversely affect the malting properties of sorghum grain. Only HCHO and Ca(OH)2, each of which prevented bacteria and mould growth at 500 and 2000 ppm, respectively, were sufficiently effective at maximum practicable concentrations to control microbial contamination during malting.

A sample of potato starch was cross‐linked with phosphorus oxychloride and its reaction with iodine compared with that of the parent starch using an amperometric titration method. Both starches had a similar iodine binding capacity but differed considerably in the rate of reaction with iodine. With the parent starch equilibrium was reached within a few seconds, whereas the cross‐linked starch required up to 30 minutes.