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Jon i have had this picture helping to descrie the action of amylases
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Rank: Senior Member Groups: Registered, Moderator
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WOW. thanks Scotty. I don't claim to know anything about what that is but I'm glad you and others do because if it helps us make shine I am all for it!! :)
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"John is doing a paper on amylases- Amylases are enzymes formed when grain is malted. Amylases convert starch to sugars for the yeast to convert to alcohol. Amylase can be purchased to use on unmalted grains. Folks are interested in ways to use amylases.
I have a much better picture somewhere but i can't seem to locate the book. Amaylases are most effective at diferent temperatures. Deferent styles of mashes are designed to take advantage of these temperatures for various reasons. I prefer the compromise of a simple single temperature mashing. The other picture uses little cartoon characters to illustrate what each type of amalyse does to the starch molicules in order to make them easy for the yeast to convert."
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hope you find it. it would be interesting
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" Originally Posted by: dieselduo  hope you find it. it would be interesting i have looked through about 10 books so far-- ill look more on friday. the picture told the story for us :)"
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"scotty, Here's a few pictures that may be useful. Starch is just a bunch of glucose (alpha-glucopyranose) molecules linked together via a(1,4) or a(1,6) bonds. The dashed lines represent a continuation of the chain. The a(1,6) bonds are where the branching occurs. An a(1,4) read ""alpha-one-four"" bond is between carbon #1 and carbon #4 ... and an a(1,6) bond is between carbon #1 and carbon #6. For starch, that's all there is to it. [ATTACH=CONFIG]840[/ATTACH] Here's an example of the structure when there's a bunch of branches (amylopectin). [ATTACH=CONFIG]841[/ATTACH] Those bonds are what we're trying to break when we use enzymes. Ideally, we're left with a bunch of glucose molecules for our yeast. --JB" John Barleycorn attached the following image(s):  alpha-bonds.png (54kb) downloaded 3 time(s). amylopectin.png (72kb) downloaded 3 time(s).You cannot view/download attachments. Try to login or register.
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i was trying to use simpler pictures--not accurate ones lol
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I went through all my books-- no luck sorry 
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Brewhaus Forum
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Jon i have had this picture helping to descrie the action of amylases
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