Malt intended for use in beer brewing or elsewhere in the food industry
Using a buffer solution, malt extract is produced, and then under defined conditions the extract is incubated on an azo-barley glucan substrate. The substrate is coupled with an azo dye, which is degraded by the β-glucanase activity to form low-molecular weight fragments. After addition of the precipitating agent, these fragments stay in solution and can be spectrophotometrically determined in the supernatant after centrifugation. The absorbance in the supernatant depends directly upon the activity of the β-glucanase in the analyzed malt.
The method describes how to determine the nitrite content of water photometrically with a cuvette test.
In an acidic solution, nitrite reacts with primary aromatic amines, producing diazonium salts. Together with aromatic compounds, they form azo compounds, which contain an amino or hydroxyl group and exhibit an intense color.
This method describes the rapid method for determining the germinative capacity of an individual lot of barley.
Barley intended for the production of malt is evaluated on the basis of its germinative capacity.
In living kernels, in the presence of oxidoreductases and their corresponding coenzymes, the colorless compound triphenyltetrazolium chloride is reduced to formazan, which is red in color [1].