The term: Protein sensitivity of beers. The present level in research .3. Interpretation of the results

This study was endeavoured with the aim to increase our knowledge on the nature of phenomena underlying the determination of the sensitive proteins of beer toward gallotannin, as proposed by the author in 1961. It is based exclusively on the use of rapid nephelometric methods. The aim of the third part is to give a general interpretation of the results obtained in different conditions on the basis of the classical theory of adsorption. The importance or the solvation in all the phenomena pertinent to the solubility and the size increase of PT particles is emphasized. The results bring a justification a posteriori of the original method proposed for the determination of the sensitive proteins of beers, while they specify its limits. They open new perspectives in a very complex field, a better knowledge of which could be very useful for a better understanding of many phenomena of the every day life, where polyphenolics and proteins are common components, especially in the industries of alimentation.