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Little that is definite is known of the substance or substances to which the hop owes its bitterness. Lermer has succeeded, it is true, in separating from hops a crystallized colorless substance, insoluble in water, an alkaline solution of which has a marked bitter flavor, and which easily changes on exposure to the air, assuming a resinous form.
According to Lermer, the formula of this substance is C H O ; it possesses the properties of a weak acid and forms a characteristic copper salt, which is soluble in ether.
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