MALT

Diller R, Malt S, Walker G 0, Cowen B R, Pippenger R, Bogomoini R A and Hochstrasser R M 1995 Femtosecond time-resolved infrared laser study of the J-K transition of bacteriorhodopsin Chem. Rhys. Lett. 241 109-15... 

Diastase (or amylase) liver, etc., malt starch (amylum) maltose and dextrin 6-0 (liver) 5-2 (malt)... 

Diastase or amylase is formed when malt is produced by the germination of barley grains. Malt is therefore a good source of the enzyme. Diastase is also secreted by the salivary glands (when it is known as ptyalin), and also by the pancreas. Its function is to hydrolysef starch to a mixture of maltose and dextrin ... 

The optimum pH for ptyalin is 6 7 and that of malt diastase is 4 9. Hence it would seem that the enzyme differs in some way according to its origin. 

Grind 10 g. of malt thoroughly in a mortar so that the grains are completely pulverised, add 50 ml. of water and macerate well. Allow to stand for about one hour, grinding up the mixture thoroughly from time to time, and then Biter through a Buchner funnel. 

Mix 3 g. of starch well with loml. of water in a test-tube and pour the mixture into 90 ml. of boiling water contained in a 300 ml. conical flask, stirring at the same time. Cool to about 70 and then place in a water-bath maintained at 65-70 , but not higher. Now add 2-3 ml. of the malt extract prepared as above, mix well and allow the hydrolysis to proceed. Take a series of test -tubes and in each put 10 ml. of water and 2 drops of a 1 % iodine solution. At intervals of about 4 minutes (depending upon the activity of the enzyme solution), remove 1 ml. of the reaction mixture, cool and add it to one of the test-tubes and note the colour obtained. At the beginning of the experiment the colour will be blue due to the starch alone. As the reaction proceeds, the colour gradually becomes violet, reddish, yellowish and finally colourless. 

You can view molec ular models of malt ose and cellobiose on Learning By Modeling... 

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