Chapter 7, Problem 17P

Answers to all problems are at the end of this book. Detailed solutions are available in the Student Solutions Manual, Study Guide, and Problems Book.

Assessing the Chemistry and Enzymology of “Light Beer� Biochemist Joseph Owades revolutionized the production of beer in the United States by developing a simple treatment with an enzyme that converted regular beer into “light beer," which was marketed aggretssively as a beverage that "tastes great," even though it is "less filling." What was the enzyme-cataIyzed reaction that Owades used to modify the fermentation process so cleverly, and how is regular beer different from light beer?