Light-activated flavour

The malt, which is rich in colour, is free of amylase it is a good foam builder and is used mainly for the flavouring of malt and bock beers. Light caramel malt is produced through a similar process however, it is dried at a low temperature after starch conversion. It is still enzymatically active, lightly coloured and increases the mouth-feel and foaming properties of beers produced from light malt. 

A large part of the present experimental activity concerns baryons with heavy flavours, Qqq or Qqs or Qss, where q means u or d. These states, with their helium-like structure, are much more asymmetric the two light quarks are rotating rather fast around a flavoured quark which remains almost static. In the near future, double-charm baryons QQq should provide interesting information on quark dynamics with the superposition, within the same hadron, of the slow motion of two heavy quarks experiencing the short-range QCD potential, and of the fast motion of a light quark around them [7,8]. 

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