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group). One maltose will reduce two Cu in the
Fehling reaction. The concentration of Cu in Fehling’s solution is 0.14 M, which is capable of oxidizing 0.070 M maltose. 5 mL of Fehling’s solution can oxidize 0.070 M x 0.005 L = 0.00035 moles of maltose. A 100 °L malt extract produces 0.00035 mol maltose in 60 min, or 5.8 μmol/min, or 5.8 IU of enzyme activity in 0.1 mL of a 5 g/100 mL (5%) infusion. The 0.1 mL of this infusion is equivalent to 0.005 g of malt. Therefore, 5.8 IU/0.005 g of malt = 1160 IU/gram of malt. 100 °L is equivalent to 1160 IU per gram of malt (or 526,176 IU per pound). This value is useful if alternatives to Fehling's reaction are being used to determine the amylase activity.
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One can convert this definition to the number of international enzyme units (IU, enzyme activity that produces 1 μmole of product per minute) per gram of grain, for example. Maltose, the main sugar produced in mashing, is a disaccharide of glucose with one reducing equivalent (one reactive aldehyde
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53:. Degrees Lintner is an intensive unit, not an extensive one; it is independent of the quantity of malt used. While the measurement is applicable to any
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of a mash should have a diastatic power of at least 40 °L in order to guarantee efficient conversion of all the starches in the mash to sugars.
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Evaluation of a malt or extract is usually done by the manufacturer rather than by the end user; as a rule of thumb, the total
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277:{\displaystyle {}^{\circ }{\mbox{WK}}=\left(3.5\times {}^{\circ }{\mbox{Lintner}}\right)-16}
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malts currently available have a diastatic activity of 110 - 160 °Lintner (385 - 520 °WK).
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Note that the amylases used in brewing reach their peak efficiencies around 66 °C.
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is official, but in brewing applications it may conflict with °L used for
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of a clear 5% infusion of the malt, acting on 100cc of a 2%
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135:In Europe, diastatic activity is often stated in
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302:"Understanding Malt Analysis Sheets"
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318:"Malt Carbohydrase", JECFA, 1971.
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