It is the rule to judge the strength and goodness of hops by the amount of farina -- the so-called lupuline; and as this contains the major portion of the active constituents of the hop, there is no doubt that approximately the amount of lupuline is a useful quantitative test. From Wordnik.com. [Scientific American Supplement, No. 303, October 22, 1881] Reference
On the other hand, we can readily and quickly attain our object, if we employ for our original material fresh lupuline from unsulphured hops. From Wordnik.com. [Scientific American Supplement, No. 447, July 26, 1884] Reference
The lupuline is first freed from gross impurities (hop-seed leaves, etc.), and then covered with petroleum ether boiling at a low temperature (40° to 70°) in stoppered flasks. From Wordnik.com. [Scientific American Supplement, No. 447, July 26, 1884] Reference
Neither can the lupuline be regarded as the only active beer agent, as both the hop-tannin and the hop-resin serve to precipitate the albuminous matter, and clarify and preserve the beer. From Wordnik.com. [Scientific American Supplement, No. 303, October 22, 1881] Reference
That in brewing hops cannot be replaced by lupuline alone, even when the latter is employed in relatively large quantities is well known, as also that a considerable portion of the bitter principle of the hop is found in the floral leaves. From Wordnik.com. [Scientific American Supplement, No. 303, October 22, 1881] Reference
After twenty-four hours, by means of a Zullowsky filter immersed in the mass, and with the aid of a suction-pump, the dark brown solution is drawn off; then fresh ether is poured on to the lupuline, and it is allowed to stand for another twenty-four hours. From Wordnik.com. [Scientific American Supplement, No. 447, July 26, 1884] Reference
Another plies him with lupuline, camphor, and digitaline. From Wordnik.com. [Plain Facts for Old and Young] Reference
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