Whiskey from scratch
Malting
Malting is fundamentally controlled germination and is stopped before the grain shoots start to grow. This stage is broken up into three sub-stages; steeping, germination and kilning.
Steeping is where the grain is soaked with water because the grain embryo will only grow immersed in water. The water used in steeping must be alkaline to help prevent bacteria souring of the water. Steeping is usually done for 48 hours at 14 °C and the moisture content is increased from 12 % to 45 % (Boulton, 2013).
Germination is where the alpha and beta amylase (enzymes) are produced. Also in this stage protein modification takes place and the grain becomes softer. The enzymes break down the endosperm starches and proteins in the grain into sugars and amino acids. This is food for the growing plant. Germination is usually done for 4 to 5 days at 7 °C (Briggs, 1981).
Kilning is where the “green malt” is dried; the moisture content is reduced to 5 %. Some of the enzymes are unfortunately destroyed. The kilning takes place in 2 phases, the first phase is for 24 hours at 32 °C and the second phase is for 12 hours at 50 °C. The “green malt” is then transported to the milling stage (Lewis & Young, 2001).
Milling
Milling takes place in a roller mill where the grain is cracked open to improve water absorbing during the mashing stage. Grain must be dry before the milling stage can begin (Lewis & Young, 2001).
Mashing
The mashing stage can be broken up into smaller stages. There are two types of proteolytic enzymes that operate in the first stage. The first enzyme helps with the conversion of the medium sized nitrogen proteins into amino acids and works best between 45 °C and 50 °C. The other enzyme helps with the conversion o...
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The control for both curves was the beaker with 0% concentration of substrate, which produced no enzyme activity, as there were no substrate molecules for...
Living organisms undergo chemical reactions with the help of unique proteins known as enzymes. Enzymes significantly assist in these processes by accelerating the rate of reaction in order to maintain life in the organism. Without enzymes, an organism would not be able to survive as long, because its chemical reactions would be too slow to prolong life. The properties and functions of enzymes during chemical reactions can help analyze the activity of the specific enzyme catalase, which can be found in bovine liver and yeast. Our hypothesis regarding enzyme activity is that the aspects of biology and environmental factors contribute to the different enzyme activities between bovine liver and yeast.
Catalase is a common enzyme that is produced in all living organisms. All living organisms are made up of cells and within the cells, enzymes function to increase the rate of chemical reactions. Enzymes function to create the same reactions using a lower amount of energy. The reactions of catalase play an important role to life, for example, it breaks down hydrogen peroxide into oxygen and water. Our group developed an experiment to test the rate of reaction of catalase in whole carrots and pinto beans with various concentrations of hydrogen peroxide. Almost all enzymes are proteins and proteins are made up of amino acids. The areas within an enzyme speed up the chemical reactions which are known as the active sites, and are also where the
The process by which high fructose corn syrup is made is complicated. To start, ordinary corn syrup must be obtained. Then, enzymatic processes increase its original sweetness. To produce the basic un-enhanced corn syrup, wet milling is a commonly used technique. Wet-milling includ...
Understanding the process of brewing will help explain the time limitations of brewing and storing beer, and will ultimately help explain how this tug of war came into existence, as the process of brewing itself is largely responsible for the limited availability of beer early in American history. The process begins with malted barley which is heated to, and held at, a temperature between 60o and 71o C. This process is known as mashing and serves to activate the amylase enzymes which convert the complex starches into fermentable and unfermentable sugars. The wort is then transferred to a boil kettle where hops are introduced and the liquid is boiled extensively to isomerize the bittering oils in the hops. In their isomerized states, these oils will be more soluble and able to impart their bittering qualities into the wort. Finally the wort is chilled as it is transferred into a fermenter and yeast is added to begin the fermentation. The fermenter is sealed from the environment to prevent oxygen, which would stop fermentation, from entering. Fermentation must then be carried out at cool temperatures – about 18o C when using ale yeast and much colder when using lager yeast. Fermentation above these temperatures will still occur but yields an unpalatable product. These temperature requirements made beer a seasonal beverage and limited storage prior to the advent of mechanical refrigeration.
The germinating seeds consumed almost no oxygen throughout the experiment in the 10-degree C water bath. I think that this is because when an organism cools down, all of its cellular functions slow down.
Finally, the last part of the experiment examined the enzyme activity at different pH levels. Four sets of 11 tubes were set up in this part. The procedure for this part is the same as before, but 4 other buffers were substituted for the standard pH 7.3 phosphate buffer. Set A used the 5.5 pH buffer while set B used the 6.5 pH buffer. The buffer of pH 8.5 was used for set B and for set D the pH was 9. The absorbance readings for 4 sets were taken and recorded in table 13. Using the linear equation that the best-fit line gave for each set, the Km and the Vmax of each set were determined. Then, table 15 was made by dividing the Vmax by the Km. of the four pHs. The Vmax and Km of the control set were also used to make
pH 9 buffer - 10ml solution 1 to 10ml distilled water. Stopwatch Enzyme preparation: (Wright, 2005). Chicken hearts were prepared according to notes in the Lab (Wright 2005). This liquid forms the enzyme. A rack containing 3 test tubes was arranged.
The shape of the molecules is changing and so the enzyme molecules can no longer fit into the gaps in the substrate that they need to and therefore the enzymes have de – natured and can no longer function as they are supposed to and cannot do their job correctly. Changing the temperature: Five different temperatures could be investigated. Water baths were used to maintain a constant temperature. Water baths were set up at 40 degrees, 60 degrees and 80 degrees (Celsius). Room temperature investigations were also carried out (20 degrees).
Abstract: Gibberellic acid is a plant hormone that is used to stimulate growth and fasten the germination of plants. When Gibberellic acid used on plants, it produces bigger and fuller leaves following by elongating the stems. This experiment was designed to determine the effect that Gibberellic acid will have on the growth of a seed germination. As performed in class, three types of radish seed were treated with Gibberellic acid to see the effects the acid will have on those three seeds. During the treatment plan, the three seeds received a different amount of acid and water five times a week. For instance, Seed A got approximately 2.5ML of Gibberellin acid, seed B got 5.0ML, and seed C got 10ML, following by seed A getting 17.5ML of water, seed B getting 15.0ML, and seed C obtaining 10ML of water. However, based on this treatment plan, seed A and B showed no growth. While, the seed that consumed more acid, which was Seed C showed rapid growth. In this case, the only possible explanation for this surprising result could be that the Seeds
kiln. The raw mix passes through the kiln at a rate controlled by the slope and
Farmers used to plant seeds by carrying the seeds in a bag and walking up and down the field throwing the seed. The reason this method was not very effective was because it did not give an even distribution, and much of the seed was wasted. Jethro Tull later invented a machine called the seed drill. The seed drill was pulled behind a horse. It was a wheeled vehicle containing a box filled with grain. As the horse pulled the vehicle, the wheel-driven ratchet sprayed the seed evenly over the field. The horse would walk up and down the field until it was all seeded. The seed drill was one of the most innovative products that came out of the Industrial Revolution, and it changed the way that we would see farming,
... still prevalent in enzyme research. The limitations to my research were that I only tested it on one type of protein which was gelatine even though the enzyme is more well known for its involvement in tenderizing meat. Another limitation is that I couldn’t test the strength of each in my experiment and could only check the consistency of each beaker. If I could test the strength of each beaker then my results would have been more conclusive and given me a better idea of how well the papain enzyme broke down the proteins. A recommendation would be that a more thorough experiment should be carried out in order to get a better picture of how well the papain enzyme can break down proteins. However my experiment did give me sufficient results as there was some evidence of the proteins in the gelatine getting broken down and therefore my research question was answered.
Fermentation, as stated by author Anne M. Helmenstine is “the biochemical conversion of sugars, starches, or carbohydrates, into alcohol and organic acids, by bacteria and enzymes” (“What is Fermentation?”). In short, it is a change from something such as a sugar like glucose turning into a simpler compound. Fermentation traces its history to back to the Neolithic period, an era in time where the first farming communities began to develop (Shurtleff and Aoyagi). Humans were beginning to use this process to make several types of foods before fermentation was properly discovered to be the reasoning behind the creation of the desirable drinks and foods they enjoyed. The word “fermentation” comes from the Latin ...
All types of alcohol go through a fermentation process, when looking sthe production beer, the fermentation process contains a series of distinct stages. Beer includes four main ingredients; some sort of grain (wheat, corn, barley), hops, water, and yeast. The beer process begins with the malting process, the stage where the grain is soaked in water for days to allow adequate germination time. This process is important because allowing the grain to germinate produces enzymes that are need to break down starch in succeeding steps. At times, the conversion of starch to sugar can begin during malting due to enzymes present within the grain, but the majority of the conversions begin in the next step (Michaels, 2010). Following the malting process, the grains go through a process called mashing, defined as the stage where the grain is hydrated causing the enzymes to activate and begin converting the starches into sugars. In the mashing stage enzymes are activated and begin to convert starch into sugars that will eventually go through the fermentation process.