1)At some point, to halt germination, seeds are dried, toasted, or smoked (that’s for whisky). However, the temperature used to do that can’t be too high(<131 degrees F). Whydo you think that this is the case?2)If you extracted amylases from “malting” and wanted to test if the amylases are active, what would you do chemically? (Use what you know about starch and proteins!)
Do you know what malt is? It is germinated cereal grain that has been dried. The idea is to let a seed germinate for it to start producing enzymescalled amylases. To grow, a hydratedseed will produce amylases to break down its starch(energy reserve). When the plant has a little green shoot, it will run out of starch,start doing photosynthesis, and get rid of its amylaseproteins. So, as soon as germinated grains show little white sprouts, the seeds are dried to stop the germination (before the amylases are degradedthe seeds). “Malting” is really about trying to purify amylases fromseeds. Theseextractedamylasescan then be used for other things: i.e. by brewers to break down the starch of other grains into maltose (!!) so that yeast can ferment more easily, by bakers to change the properties of flour and make things like bagels; itcan even be added tomilkshakes (“malts”). Biochemistry is everywhere....so cool! There is even a scene in Fightclub where...no, just kidding, they don’t make malt in Fightclub. 1)At some point, to halt germination, seeds are dried, toasted, or smoked (that’s for whisky). However, the temperature used to do that can’t be too high(<131 degrees F). Whydo you think that this is the case?2)If you extracted amylases from “malting” and wanted to test if the amylases are active, what would you do chemically? (Use what you know about starch and proteins!)
Trending now
This is a popular solution!
Step by step
Solved in 4 steps
