• What was the modification? How does light beer differ from regular beer? If you are home-brewing beer and don't have access to Owades' commercial modification, what could you use instead?

Biochemistry
9th Edition
ISBN:9781319114671
Author:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Publisher:Lubert Stryer, Jeremy M. Berg, John L. Tymoczko, Gregory J. Gatto Jr.
Chapter1: Biochemistry: An Evolving Science
Section: Chapter Questions
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responsible for the breakdown of the starch molecule. a-Amylase is very similar
Most yeast (needed for fermentation) also lack the enzyme, a-amylase, that is
2. Wheat kernels are the seeds of the plant. Inside the kernel is a large quantity of
units thus making them available to the developing plant. In modern wheat
the seedling secretes enzymes which breakdown the starch into its simple sugar
production, the wheat is harvested before these enzymes have been secreted.
starch that is the stored food source for the developing plant. Upon germination
Most veast (needed for fermentation) also lack the enzyme, a-amylase, that is
Menonsible for the breakdown of the starch molecule. a-Amylase is very similar
to a-galactosidase (a-GAL).
Riochemist Joseph Owades revolutionized the production of beer by developing
a modification of the fermentation process that converted regular beer into "light"
beer.
• What was the modification?
How does light beer differ from regular beer?
• If you are home-brewing beer and don't have access to Owades' commercial
modification, what could you use instead?
Transcribed Image Text:responsible for the breakdown of the starch molecule. a-Amylase is very similar Most yeast (needed for fermentation) also lack the enzyme, a-amylase, that is 2. Wheat kernels are the seeds of the plant. Inside the kernel is a large quantity of units thus making them available to the developing plant. In modern wheat the seedling secretes enzymes which breakdown the starch into its simple sugar production, the wheat is harvested before these enzymes have been secreted. starch that is the stored food source for the developing plant. Upon germination Most veast (needed for fermentation) also lack the enzyme, a-amylase, that is Menonsible for the breakdown of the starch molecule. a-Amylase is very similar to a-galactosidase (a-GAL). Riochemist Joseph Owades revolutionized the production of beer by developing a modification of the fermentation process that converted regular beer into "light" beer. • What was the modification? How does light beer differ from regular beer? • If you are home-brewing beer and don't have access to Owades' commercial modification, what could you use instead?
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