No abstract

In small scale fermentation systems, the maximum growth rate for yeast is attained at a zinc concentration of 0-2 ppm. This is used as a base for a suggested assay for zinc availability. The availability of certain elements to the yeast cell can be regulated by certain organic compounds which will act as chelators. Some of these compounds may have the effect of rendering elements unavailable, whereas others may act as messenger molecules and speed up the transport of elements to the yeast cell. The described fermentation assay may be used for the screening of organic compounds for their chelating ability.

The distribution of metals in wort seems to be as important for the brewing process as the metal levels alone. Malt samples from the Norwegian EBC trials have been analysed for Ca, Mg,and Zn.The same elements have been analysed in worts made from these malts. The degree of extraction of metals from the grain is calculated, and this information is compared with available analytical data for the malt or wort samples.A constant ratio between metal extracted and the total metal content in malt was established only for Wig, and not for the other two metals. The comparison with other variables did, however, result in significant correlations. A high correlation was found between Zn and amino acids in wort, and between Ca and polyphenols. This indicates that the amino acids and the polyphenols may take an active part in the regulation of these two metals.

The diagnostic value of pain mapping in patients with lumbago sciatica and herniated intervertebral discs is evaluated, somatosensory pain descriptions being compared with surgical findings. Information has been extracted from complex data sets using a multivariate data analysis program (FCVPC-87). Superficially experienced pain may represent pronounced nerve root affliction. Pain relief in particular body positions was related to extruded discs and additional osseous stenosis, and rarely occurring relief to derangement of nerve root circulation. Neither somatosensory pain quality descriptions nor pain intensity variables were found to be of diagnostic value. Long duration of symptoms was found together with nerve root atrophy. Affliction of the L5 and S1 nerve roots showed differences with regard to pain localization and intensity and some surgical findings. Pain mapping may represent an indication of the patho-anatomical substratum in patients with herniated lumbar intervertebral discs.

Laboratory and full scale fermentation experiments have been carried out in Norwegian breweries varying the yeast strains and temperature conditions.Gas chromatographic data were submitted to factor analyses. One factor consisting of phenylethanol and the acetate esters was influenced by temperature. Another factor consisting of fatty acids or their derivatives is dependant on scale. When the yeast strain was changed the influence of the yeast tended to dominate the influence of the brewery.