Trub obtained from the brewing process was extracted using isopropanol as solvent to yield a bitter hop resin fraction and an insoluble protein complex. The protein was subjected to an amino acid analysis; lysine was the limiting amino acid in trub protein, followed by isoleucine. Its essential amino acid index was approximately equivalent to that of barley protein. Functionally, it was found that trub protein had poor solubility, particularly at acid pH values, but that its water-holding capacity was good. Quantitative evaluation of the trub resin was carried out by lead conductometry, the lead conductance value of 68% being used as a guide to potential brewing value. The extracted resin was also examined qualitatively for its bittering potential by TLC. Although many resin components were separated by means of TLC, difficulties with identification yielded inconclusive results in this area. Finally, the bittering capacity of the trub resin was organoleptically compared to fresh hops in prepared beers. Trub resin was capable of bittering beer but imparted a harsher character to beer than fresh hops. Moreover, the resin tended to inhibit the formation of a stable yeast head during the ale fermentation. Finally, the actual resin extraction procedure was empirically examined to determine the combined effect of agitation and solvent-ratio on the yield of resin and protein. Protein yield was unaffected by these 2 factors, but resin yield was found to be most efficient when employing maximum agitation and using the minimum amount of solvent. Using more solvent did not significantly increase resin yield and tended to depress the effect of agitation. / Land and Food Systems, Faculty of / Graduate

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Thesis (M.B.A.)--Chinese University of Hong Kong. / Bibliography: leaves 162-163.

Thesis (Ph. D.)--University of Washington, 1992. / Vita. Includes bibliographical references (leaves [218]-226).

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This paper presents a model of the determination of excise tax rates by studying the substantial variation in the state excise taxes in the U.S. brewing industry. Two approaches are used. First, assuming that the government is only interested in the public interest, a socially optimal tax rate is derived. The magnitude of the tax rate is determined by the negative externalities of drinking behavior imposed on nondrinkers. Second, a special interest group that engages in lobbying activity and makes campaign contributions is introduced into the model. The government not only cares about the welfare of the society, but is also concerned about the abundance of its campaign contributions. The lobbying activity by the interest group causes the tax rate to deviate from the social optimum. Data from the beer industry in 1992 and 1995 are employed in the estimation. Instrumental variable techniques are used to deal with endogenous consumption and heteroscedasticity. The estimation indicates that states with a production capacity one barrel per person higher than the average state will have a beer tax 20 cents per barrel lower than average. The paper provides evidence that the power of interest group hampers the economic efficiency of the local tax system. / Graduation date: 1999

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