Malt, definition

We will discuss first whether there is an absolutely definite limit of action for all amylases. In the case of the action of /5-amylase on starch and on a-dextrins this question seems to be settled, but in the case of the malt a-amylase the answer is less certain. But certainly the action of the malt amylase practically stops at a certain limit. There is, however, almost always a very slow further action. It is possible that this slow saccharification of the limit dextrins is due not to the amylases but to other carbohydrases which have no action on starch but which are capable of attacking products with short chains. Under all circumstances it must be kept in mind that when in an experiment the saccharification for practical purposes has stopped and the limit dextrins have been isolated, this does not necessarily mean that the limit dextrins will not be further attacked by the enzyme used. But the velocity of this action is certainly very small compared with the velocity of the action on starch. Thus, it must be admitted that experiments involving the isolation of the limit dextrins after the action of a certain amylase on starch are in most cases not strictly reproducible. TJie total yield and chain length distribution of limit dextrins may vary, but their general character is not affected. If a limit dextrin produced by a certain amylase is treated with the same enzyme for a very long time, it is very often transformed to another limit dextrin of lower molecular weight with concomi-... 

Alcoholic Fennentation.—The statements, just made, in regard to the alcoholic fermentation of the di-saccharoses, need to be explained. Yeast, i.e., ordinary beer yeast, contains several enzymes. The definite enzyme present in yeast, and which, alone, produces alcoholic fermentation of sugars, is the enzyme Z3rmase. This enzyme acts only upon the hexoses glucose, fructose, and galactose. It has no action upon either of the three di-saccharoses we have mentioned. When, however, cane sugar or malt sugar is treated with ordinary yeast alcoholic fermentation takes place. This is due to a preliminary action of other enzymes upon the di-saccharoses by means of which they are converted into mono-saccharoses and then the mono-saccharoses are fermented... 

Definition of Whiskey.—The Department of Agriculture defines only medicinal whiskey and requires that it shall conform to the definition contained in the U. S. Pharmacopoeia. This definition reads as follows Whiskey is an alcoholic liquid obtained by the distillation of the fermented mash of wholly or partly malted cereal grains, and containing not less than 47 per cent and not more than 53 per cent by volume of C2H5OH at 15.56° It must have been stored in charred wood containers for a period of not less than four years. 

The name says it all It s black...it s heavy...it s Imperial This is a very rich brew with an extremely complex palate. This stout tastes great and is definitely more filling Bituminous was selected Best Stout at the first Annual Minnesota Homebrew Club Competition in 1992. It also captured the Master of Malt award for Best of Show at that event. 

A long study of the hydroxides of In eylHom. Distinguishes two hydroxides, ist. Ali lia, malt hy boiling KOH solution, and 2nd. Heta, made l>y j>recapitating salts witli ammonia. Only the first has definite composition. 

Definition Polymer of ethylene oxide Formula H(OCH2CH2)nOH, avg. n = 240 Uses Humectant in cosmetics foam stabilizer in fermented malt beverages ... 

Definition Polymer of ethylene oxide Formula H(OCH2CH2)nOH, avg. n = 350 Uses Lubricant for rubber molds, textile fibers, metalworking binder, solvent in cosmetics hair preps. pharmaceutic aid In gas chromatography In paints paper coatings polishes ceramics foam stabilizer in fermented malt beverages In food-pkg. adhesives... 

Definition Prod, derived from the extraction of residual dry spent grains obtained from the malting process in beer prod. 

Oat hulls may be combined with oat dust in the proportion in which they come from the mill (4 1) to produce a product sold as oat feed . This material is rather better in feeding value than the hulls alone, but the digestibility of the protein is still low. In the UK oat feed should not, by legal definition, contain more than 270 g crude fibre/kg. An alternative use for the hulls is in the brewing industry, where they are often added to the malt to assist in the drainage of wort from the mash tun. 

PFD (process flow diagram), 986 process description, 984—985 reaction kinetics, 985 references, 990 simulation (CHEMCAD), 990 utility summary, 9S8 Malting whisky, SI Malt whislQ, 91-92 Manufacturing products definition, 125... 

For a more precise determination of diastatic activity the Lintner process modified by Ling is probably the most wfidely applied method. This measures the amount of malt extract which, after acting on a starch solution under standard conditions, will exactly reduce a definite quantity of Fehling s solution. 

Method of Starch Conversion. Measure 100 ml of soluble starch solution into a 200-ml graduated flask and immerse, suitably supported, in a water-bath maintained at 21 °. Place a standardised thermometer in the flask and when the contents have reached 21 ° add, by means of a narrow-bore pipette (N.P.L. Standard), a definite volume of the malt extract solution, measured at 15°. The volume needed will depend upon the diastatic activity of the extract and will be about... 

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