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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]].
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| JECFA, the [[Joint FAO/WHO Expert Committee on Food Additives]], defines the degree Lintner as follows:
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| :''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]].''
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| Note that the amylases used in brewing reach their peak efficiencies around 66 °C.
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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 [[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.
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| The most active [[barley]] malts currently available have a diastatic activity of up to 160 °Lintner.
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| In Europe, diastatic activity is often stated in [[Windisch–Kolbach unit]]s (°WK). These are related approximately to °Lintner by:
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| :<math>{}^\circ\mbox{Lintner} = \frac{{}^\circ\mbox{WK} + 16}{3.5}</math>
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| :<math>{}^\circ\mbox{WK} = \left ( 3.5 \times {}^\circ\mbox{Lintner} \right ) - 16</math>.
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| 100.0 °Lintner equals 3.014 × 10<sup>−7</sup> [[katal]] or 18.08 [[enzyme unit]]s.
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| ==External links==
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| * [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.
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| [[Category:Brewing]]
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| [[Category:Units of catalytic activity]]
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| {{biochem-stub}}
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| {{beer-stub}}
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