Beers brewed from grists containing between 3% and 30% of crystal malt have been examined in order to identify the volatile substances contributing to the characteristic flavour. Several oxygen, nitrogen and sulphur heterocyclic compounds together with certain fusel oil components are present at higher levels in beers brewed with crystal malt. Some of these compounds have also been isolated from the malt itself and from heat-treated model systems.The results are consistent with these compounds being derived from sugars and amino-acids via Amadori rearrangement products.

Assessment of chemicals for their potential to cause developmental toxicity must include evaluation of the development of the fetal skeleton. The method described here is an improved and fully automated double staining method using alizarin red S to stain bone and alcian blue to stain cartilage. The method was developed on the enclosed Shandon Pathcentre, and the quality of specimens reported here will be reproduced only if carried out on a similar processor under the same environmental conditions. The staining, maceration and clearing process takes approximately 6 days. The personnel time, however, is minimal since solutions are changed automatically and the fetuses are not examined or removed from the processor until the procedure is completed. Upon completion of processing, the bone and cartilage assessment of the specimens can be carried out immediately if required. Full evaluation of skeletal development in both the rat and the rabbit is necessary to meet the requirements of safety assessment studies. This method allows this to be accomplished on a large scale with consistently clear specimens and in a realistic time.

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Hopped and unhopped infusion worts and the derived beers have been fractionally precipitated by means of metallic salts in presence of ethanol at various pH values using modifications of the methods used by Cohn and later by Schmid for blood serum proteins. The final solution obtained after removing the various precipitates was found to contain only a small proportion of the undialysable nitrogen compounds originally present, and it was submitted to the ion‐exchange procedures described earlier in this Series. In this way, the whole of the nitrogen was accounted for. The various protein fractions were mixtures and, in addition, contained polysaccharide. It is perhaps significant that, with the exception of a precipitate produced by chilling alone, no fraction contained an amount of polyphenol comparable with that normally encountered in beer haze. The precipitated fractions contained the bulk of the foam‐stabilizing activity of the original materials, this activity being confined to fractions amounting to less than 14% of the total solutes.