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Maltster
Malting is the process of steeping, germinating and drying grain to convert it into malt. The malt is mainly used for brewing or whisky making, but can also be used to make malt vinegar or malt extract. Various grains are used for malting, most often barley, sorghum, wheat or rye. Several types of equipment can be used to produce the malt. Traditional floor malting germinates the grains in a thin layer on a solid floor, and the grain is manually raked and turned to keep the grains loose and aerated. In a modern malt house the process is more automated, and the grain is germinated on a floor that is slotted to allow air to be forced through the grain bed. Large mechanical turners, e.g., Saladin boxes, keep the much thicker bed loose with higher productivity and better energy efficiency. Intake The grain is received at the malt house from the farmer. It is taken in from the field and cleaned (dressed), and dried if necessary, to ensure the grain remains in the best condition to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt House
A malt house, malt barn, or maltings, is a building where cereal grain is converted into malt by soaking it in water, allowing it to sprout and then drying it to stop further growth. The malt is used in brewing beer, whisky and in certain foods. The traditional malt house was largely phased out during the twentieth century in favour of more mechanised production. Many malt houses have been converted to other uses, such as Snape Maltings, England, which is now a concert hall. Production process Floor malting The grain was first soaked in a steeping pit or cistern for a day or more. This was constructed of brick or stone, and was sometimes lined with lead. It was rectangular and no more than deep. Soon after being covered with water, the grain began to swell and increase its bulk by 25 percent. The cistern was then drained and the grain transferred to another vessel called a couch, either a permanent construction, or temporarily formed with wooden boards. Here it was p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Highland Park Malting Floor
Highlands or uplands are areas of high elevation such as a mountainous region, elevated mountainous plateau or high hills. Generally speaking, upland (or uplands) refers to ranges of hills, typically from up to while highland (or highlands) is usually reserved for ranges of low mountains. However, the two terms are sometimes interchangeable. Highlands internationally Probably the best-known area officially or unofficially referred to as ''highlands'' in the Anglosphere is the Scottish Highlands in northern Scotland, the mountainous region north and west of the Highland Boundary Fault. The Highland council area is a local government area in the Scottish Highlands and Britain's largest local government area. Other highland or upland areas reaching 400-500 m or higher in the United Kingdom include the Southern Uplands in Scotland, the Pennines, North York Moors, Dartmoor and Exmoor in England, and the Cambrian Mountains in Wales. Many countries and regions also have areas referr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Germination
Germination is the process by which an organism grows from a seed or spore. The term is applied to the sprouting of a seedling from a seed of an angiosperm or gymnosperm, the growth of a sporeling from a spore, such as the spores of fungi, ferns, bacteria, and the growth of the pollen tube from the pollen grain of a seed plant. Seed plants Germination is usually the growth of a plant contained within a seed; it results in the formation of the seedling. It is also the process of reactivation of metabolic machinery of the seed resulting in the emergence of radicle and plumule. The seed of a vascular plant is a small package produced in a fruit or cone after the union of male and female reproductive cells. All fully developed seeds contain an embryo and, in most plant species some store of food reserves, wrapped in a seed coat. Some plants produce varying numbers of seeds that lack embryos; these are empty seeds which never germinate. Dormant seeds are viable seeds th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steeping
Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping. Herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt, where the solute is not the desired product. Corn One example is the steeping of corn (or maize), part of the milling process. As described by the US Corn Refiners Association, harvested kernels of corn are cleaned and then steeped in water at a temperature of for 30 to 40 hours. In the process their moisture content rises from 15% to 45% and their volume more than doubles. The gluten bonds in the corn are weakened and starch is released. The corn is then ground to break free the germ and other components, and the water used (steepwater), which has absorbed various nutri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phosphine
Phosphine (IUPAC name: phosphane) is a colorless, flammable, highly toxic compound with the chemical formula , classed as a pnictogen hydride. Pure phosphine is odorless, but technical grade samples have a highly unpleasant odor like rotting fish, due to the presence of substituted phosphine and diphosphane (). With traces of present, is spontaneously flammable in air ( pyrophoric), burning with a luminous flame. Phosphine is a highly toxic respiratory poison, and is immediately dangerous to life or health at 50 ppm. Phosphine has a trigonal pyramidal structure. Phosphines are compounds that include and the organophosphines, which are derived from by substituting one or more hydrogen atoms with organic groups. They have the general formula . Phosphanes are saturated phosphorus hydrides of the form , such as triphosphane. Phosphine, PH3, is the smallest of the phosphines and the smallest of the phosphanes. History Philippe Gengembre (1764–1838), a student of Lavois ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fumigation
Fumigation is a method of pest control or the removal of harmful micro-organisms by completely filling an area with gaseous pesticides—or fumigants—to suffocate or poison the pests within. It is used to control pests in buildings (structural fumigation), soil, grain, and produce. Fumigation is also used during the processing of goods for import or export to prevent the transfer of exotic organisms. Structural fumigation targets pests inside buildings (usually residences), including pests that inhabit the physical structure itself, such as woodborers and drywood termites. Commodity fumigation, on the other hand, is also to be conducted inside a physical structure, such as a storage unit, but it aims to eliminate pests from infesting physical goods, usually food products, by killing pests within the container which will house them. Each fumigation lasts for a certain duration. This is because after spraying the pesticides, or fumigants, only the pests around are e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Port Giles Silos
A port is a maritime facility comprising one or more wharves or loading areas, where ships load and discharge cargo and passengers. Although usually situated on a sea coast or estuary, ports can also be found far inland, such as Hamburg, Manchester and Duluth; these access the sea via rivers or canals. Because of their roles as ports of entry for immigrants as well as soldiers in wartime, many port cities have experienced dramatic multi-ethnic and multicultural changes throughout their histories. Ports are extremely important to the global economy; 70% of global merchandise trade by value passes through a port. For this reason, ports are also often densely populated settlements that provide the labor for processing and handling goods and related services for the ports. Today by far the greatest growth in port development is in Asia, the continent with some of the world's largest and busiest ports, such as Singapore and the Chinese ports of Shanghai and Ningbo-Z ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silo
A silo (from the Greek σιρός – ''siros'', "pit for holding grain") is a structure for storing bulk materials. Silos are used in agriculture to store fermented feed known as silage, not to be confused with a grain bin, which is used to store grains. Silos are commonly used for bulk storage of grain, coal, cement, carbon black, woodchips, food products and sawdust. Three types of silos are in widespread use today: tower silos, bunker silos, and bag silos. Types of silos Tower silo Storage silos are cylindrical structures, typically 10 to 90 ft (3 to 27 m) in diameter and 30 to 275 ft (10 to 90 m) in height with the slipform and Jumpform concrete silos being the larger diameter and taller silos. They can be made of many materials. Wood staves, concrete staves, cast concrete, and steel panels have all been used, and have varying cost, durability, and airtightness tradeoffs. Silos storing grain, cement and woodchips are typically unloaded wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chaff
Chaff (; ) is the dry, scaly protective casing of the seeds of cereal grains or similar fine, dry, scaly plant material (such as scaly parts of flowers or finely chopped straw). Chaff is indigestible by humans, but livestock can eat it. In agriculture it is used as livestock fodder, or is a waste material ploughed into the soil or burned. Etymology "Chaff" comes from Middle English ''chaf'', from Old English , related to Old High German ''cheva'', "husk". Grain chaff In grasses (including cereals such as rice, barley, oats, and wheat), the ripe seed is surrounded by thin, dry, scaly bracts (called glumes, lemmas and paleas), forming a dry husk (or hull) around the grain. Once it is removed it is often referred to as chaff. In wild cereals and in the primitive domesticated einkorn,Potts, D. T. (1996) ''Mesopotamia Civilization: The Material Foundations'' Cornell University Press. p. 62. . emmer and spelt wheats, the husks enclose each seed tightly. Before the grain c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Threshing Machine
A threshing machine or a thresher is a piece of farm equipment that threshes grain, that is, it removes the seeds from the stalks and husks. It does so by beating the plant to make the seeds fall out. Before such machines were developed, threshing was done by hand with flails: such hand threshing was very laborious and time-consuming, taking about one-quarter of agricultural labour by the 18th century. Mechanization of this process removed a substantial amount of drudgery from farm labour. The first threshing machine was invented circa 1786 by the Scottish engineer Andrew Meikle, and the subsequent adoption of such machines was one of the earlier examples of the mechanization of agriculture. During the 19th century, threshers and mechanical reapers and reaper-binders gradually became widespread and made grain production much less laborious. Michael Stirling is said to have invented a rotary threshing machine in 1758 which for forty years was used to process all the corn on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
