Abstract
PouĹžĂvĂĄnĂ mycĂch a desinfekÄnĂch prostĹedkĹŻ s nejvĂ˝hodnÄjĹĄĂmi vlastnostmi pro konkrĂŠtnĂ podmĂnky je nezbytnĂ˝m pĹedpokladem dosaĹženĂ vyĹĄĹĄĂ trvanlivosti piva. VĂ˝robkĹŻ tohoto druhu je nepĹehlednĂŠ mnoĹžstvĂ, a proto je nutnĂŠ provĂĄdÄt jejich posuzovĂĄnĂ. Pro tyto ĂşÄely se vyhodnocuje Ĺada kritĂŠriĂ (mycĂ efekt, pH, titraÄnĂ kyselost, povrchovĂŠ napÄtĂ, komplexotvornĂĄ schopnost, vodivost, pÄnivost, oplachovatelnost, chemickĂĄ spotĹeba kyslĂku, korozivita a mikrobicidnĂ ĂşÄinnost). V ÄlĂĄnku jsou uvedeny praktickĂŠ pĹĂklady posouzenĂ dvou prostĹedkĹŻ - alkalickĂŠho a silnÄ kyselĂŠho.
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