Power iteration - Revision history

207.173.177.50: /* The method */

2014-12-22T23:34:15Z

The method

← Older revision		Revision as of 01:34, 23 December 2014
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	Andrew ~~Simcox~~ is ~~the title his mothers and fathers gave him and~~ he ~~completely loves this name~~. ~~My spouse~~ and ~~I live in Kentucky. My spouse doesn't like it the way I do but what I truly like performing~~ is ~~caving~~ but I ~~don~~'~~t have the time lately~~. ~~Credit authorising is exactly where my main income comes from~~.<br><br>my ~~web~~ site ~~... psychic readers (~~[http://~~black7.mireene~~.com/~~aqw~~/~~5741 black7.mireene.com~~])		Hi there, I am Andrew Berryhill. Credit authorising is how he makes cash. What me and my family members adore is to climb but I'm thinking on beginning some thing new. I've usually loved residing in Mississippi.<br><br>Also visit my site [http://cartoonkorea.com/ce002/1093612 psychic love readings]

en>ChrisGualtieri: Checkwiki 61 + General Fixes using AWB

2014-02-22T05:13:07Z

Checkwiki 61 + General Fixes using AWB

← Older revision		Revision as of 07:13, 22 February 2014
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	~~'''°Lintner''' or '''degrees Lintner'''~~ is ~~a unit used to measure~~ the ~~ability of a [[malt]] to reduce [[starch]] to [[sugar]], that is, its [[mashing\|diastatic power]]~~. ~~While the measurement is applicable to any [[amylase]], in general it refers to the combined α-amylase~~ and ~~β-amylase used~~ in ~~[[brewing]]~~. ~~The term is also generalized to diastatic [[malt extract]]s and separately prepared brewing enzymes. The abbreviation '''°L''~~' is ~~official,~~ but ~~in brewing applications it may conflict with °L used for [[degrees Lovibond]].~~		Andrew Simcox is the title his mothers and fathers gave him and he completely loves this name. My spouse and I live in Kentucky. My spouse doesn't like it the way I do but what I truly like performing is caving but I don't have the time lately. Credit authorising is exactly where my main income comes from.<br><br>my web site ... psychic readers ([http://black7.mireene.com/aqw/5741 black7.mireene.com])

	~~JECFA, the [[Joint FAO/WHO Expert Committee on Food Additives]], defines the degree Lintner as follows:~~
	:''A malt has a diastatic power of 100 °L if 0.1[[Cubic metre\|cc]] of a clear 5% infusion of the malt, acting on 100cc of a 2% [[starch]] solution at 20°C for one [[hour]], produces sufficient reducing sugars to reduce completely 5cc of [[Fehling's solution]].''

	~~Note that the amylases used in brewing reach their peak efficiencies around 66 °C.~~

	~~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 [[mash ingredients\|grain bill]] 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~~.

	~~The most active [[barley]] malts currently available have a diastatic activity of up to 160 °Lintner.~~

	~~In Europe, diastatic activity~~ is ~~often stated in [[Windisch–Kolbach unit]]s (°WK). These are related approximately to °Lintner by:~~
	~~:<math>{}^\circ\mbox{Lintner} = \frac{{}^\circ\mbox{WK} + 16}{3~~.5}<~~/math~~>
	:<~~math~~>~~{}^\circ\mbox{WK} = \left ( 3~~.~~5 \times {}^\circ\mbox{Lintner} \right ) - 16</math>~~.

	~~100~~.~~0 °Lintner equals 3.014 × 10<sup>−7</sup> [[katal]] or 18.08 [[enzyme unit]]s.~~

	~~==External links==~~
	* [http://~~www~~.~~fao~~.~~org~~/ag/~~agn/jecfa-additives/specs/Monograph1/Additive-270~~.~~pdf "Malt Carbohydrase", JECFA, 1971~~.] ~~Gives definitions and procedures for measuring diastatic activity.~~

	~~[[Category:Brewing]]~~
	~~[[Category:Units of catalytic activity]]~~


	~~{{biochem-stub}}~~
	~~{{beer-stub}}~~

en>Mark Arsten: Reverted edits by 68.43.203.215 (talk) to last revision by 193.157.241.45 (HG)

2013-10-01T02:10:35Z

Reverted edits by 68.43.203.215 (talk) to last revision by 193.157.241.45 (HG)

← Older revision		Revision as of 04:10, 1 October 2013
Line 1:		Line 1:
	Ed is ~~what individuals contact me~~ and ~~my spouse doesn~~'~~t like~~ it at ~~all~~. ~~Invoicing is my occupation~~. ~~To play domino~~ is ~~something I truly enjoy performing. Some time~~ in the ~~past she chose~~ to ~~reside~~ in ~~Alaska and her mothers and fathers live nearby~~.<br><br>~~Feel free to surf to my web-site~~ :~~: psychic solutions by lynne~~ ([http://~~test~~.~~jeka~~-~~nn.ru~~/~~node~~/~~129 simply click the next internet site~~])		'''°Lintner''' or '''degrees Lintner''' is a unit used to measure the ability of a [[malt]] to reduce [[starch]] to [[sugar]], that is, its [[mashing\|diastatic power]]. While the measurement is applicable to any [[amylase]], in general it refers to the combined α-amylase and β-amylase used in [[brewing]]. The term is also generalized to diastatic [[malt extract]]s and separately prepared brewing enzymes. The abbreviation '''°L''' is official, but in brewing applications it may conflict with °L used for [[degrees Lovibond]].

			JECFA, the [[Joint FAO/WHO Expert Committee on Food Additives]], defines the degree Lintner as follows:
			:''A malt has a diastatic power of 100 °L if 0.1[[Cubic metre\|cc]] of a clear 5% infusion of the malt, acting on 100cc of a 2% [[starch]] solution at 20°C for one [[hour]], produces sufficient reducing sugars to reduce completely 5cc of [[Fehling's solution]].''

			Note that the amylases used in brewing reach their peak efficiencies around 66 °C.

			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 [[mash ingredients\|grain bill]] 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.

			The most active [[barley]] malts currently available have a diastatic activity of up to 160 °Lintner.

			In Europe, diastatic activity is often stated in [[Windisch–Kolbach unit]]s (°WK). These are related approximately to °Lintner by:
			:<math>{}^\circ\mbox{Lintner} = \frac{{}^\circ\mbox{WK} + 16}{3.5}</math>
			:<math>{}^\circ\mbox{WK} = \left ( 3.5 \times {}^\circ\mbox{Lintner} \right ) - 16</math>.

			100.0 °Lintner equals 3.014 × 10<sup>−7</sup> [[katal]] or 18.08 [[enzyme unit]]s.

			==External links==
			* [http://www.fao.org/ag/agn/jecfa-additives/specs/Monograph1/Additive-270.pdf "Malt Carbohydrase", JECFA, 1971.] Gives definitions and procedures for measuring diastatic activity.

			[[Category:Brewing]]
			[[Category:Units of catalytic activity]]


			{{biochem-stub}}
			{{beer-stub}}

131.246.191.249: dead link

2012-08-14T15:02:49Z

dead link

New page

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