. Water content and temperature as factors influencing diastase formation in the barley-grain. Head of Department Recommendation concurred in* Committee. Final Examination* on Required for doctors degree but not for masters TABLF OF CONTENTS Pae-e I INTRODUCTION . 1 II MATERIAL? AND METHOD!5 2 Moisture Control 3 The Iirmersion Method 4 The Vapor Tension Method 5 The starch Solution 7 Diastase Activity 7 Temperature Control 7 III EXPERIMENTAL RESULTS AND DISCUSSION 9 IV CONCLUSION? 17 V TABLES 18 VI GRAPHS 29 VTI LIT^ATUPTT CITED 35 VIII VITA 37 I TNTPODUCTTON The hydrolysis of starch-paste by
. Water content and temperature as factors influencing diastase formation in the barley-grain. Head of Department Recommendation concurred in* Committee. Final Examination* on Required for doctors degree but not for masters TABLF OF CONTENTS Pae-e I INTRODUCTION . 1 II MATERIAL? AND METHOD!5 2 Moisture Control 3 The Iirmersion Method 4 The Vapor Tension Method 5 The starch Solution 7 Diastase Activity 7 Temperature Control 7 III EXPERIMENTAL RESULTS AND DISCUSSION 9 IV CONCLUSION? 17 V TABLES 18 VI GRAPHS 29 VTI LIT^ATUPTT CITED 35 VIII VITA 37 I TNTPODUCTTON The hydrolysis of starch-paste by germinating barlev was ob-served by Kirchcff in 1814. The first account of an enzyme, in solu-tion is that of Dubrunfaut (1830). He found that an aqueous extractof malt converted starch-paste to sugar. The active agent for thisconversion was not discovered until 1833. In that vear Payen andPersoz (1833) precipitated by means of alcohol, from an aqueous ex-tract of malt, a white powder which had the power of convertingstarch-paste to sugar. This powder they called diastase. Since itsdiscovery our knowledge of diastase has greatly increased. Its forwatercontenttemp00pick
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