Amylase activity in germinating barley
I just did a experiment on determining the amylase activity in germinating barley. This is done by measuring the rate of starch hydrolysis.
My problem is that I do not know how to get the rate.
The only thing is given is the concentration of the starch, the time take to reach achromic point and the volume of diluted amylase extract added to the buffer and starch solution.
So, I hope that you sir, can provide an answer to my question, cause I have looked everywhere for answer.
Storage of Milled Malt
Milled malt should be used as quickely as possible after milling. The increased surface area and exposure of husk components to oxygen increases oxidation significantly. Ground malt picks up moisture more quickly. Ground malt is also particularly attractive to insects.
If you must use pre-milled malt it would be best to carry one month of inventory maximum. Ground black malt will last longer.