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  Home > JCE Print > Journal of Chemical Education > Issues > 2005  > December  >
In the Laboratory
Brewing Science in the Chemistry Laboratory: A "Mashing" Investigation of Starch and Carbohydrates
Michael W. Pelter and Jennifer McQuade
Department of Chemistry and Physics, Purdue University Calumet, Hammond, IN 46323-2094
Cover
December 2005
Vol. 82 No. 12
p. 1811
Abstract
In brewing science, "mashing" involves steeping malted barley in hot water. This activates the enzymes to breakdown the starch into simple sugars. The spent grains are then separated from the sweet wort. This experiment is an investigation of the chemistry and processes involved in mashing. Crushed malted barley is mixed with hot water and the progress of the reaction is monitored by using a simple iodine test for starch. This offers a very interesting way to study the enzymatic hydrolysis of starch.
Supplement
A list of the required equipment and reagents, the student handout, and an explanation of the potential gravity and mash efficiency calculations are available.
*  Contents JCE2005p1811W.doc (Microsoft Word)
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JCE2005p1811W.pdf

JCE2005p1811W.zip
More Information
*  Citation
 Pelter, Michael W.; McQuade, Jennifer. J. Chem. Educ. 2005 82 1811.
*  Keywords
 Biochemistry; Carbohydrates; Consumer Chemistry; Enzymes; First-Year Undergraduate / General; Food Science; Hands-On Learning / Manipulatives; High School / Introductory Chemistry; Laboratory Instruction; Nonmajor Courses
*  History
 Created:
Last Updated:		 October 25, 2005
November 4, 2005
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