Date of Award

3-1937

Degree Type

Bachelors Essay

Degree Name

Bachelor of Science (BS)

Department

Chemistry

First Advisor

John R. Koch

Second Advisor

Herbert H. Heinrich

Abstract

Interest in this problem was brought about through working with malt in a malting laboratory. The curiosity of the author prompted research along the lines herein explained and a correlation between the amount of maltose in a malt wort and other variable factors explained in the following chapters was sought.

There has been a great deal of work done in the malting field which adapts itself readily to organic research. The chemistry of malt and malt products has arrived at a state where regular standard analysis can be applied. However, the research possibilities are practically unlimited and this work done by the author is but a small part of what is before us.

The fact that enzymes are the most important factors in the malting process is the reason for the analysis being chiefly concerned with the extent of their activity and the result of their action. Enzymes are peculiarly sensitive to any change in various factors and great care must be taken to insure a likeness of technique in the handling of the various samples.

Comments

A Thesis submitted to the Faculty of the College of Liberal Arts of Marquette University in Partial Fulfillment of the Requirements for the Degree of Bachelor of Science

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