Subject: Re: Is beer or saliva good for soil?
From: bum@mail.utexas.edu (Caleb Rounds)
Organization: The University of Texas at Austin
Date: Fri, 26 Sep 1997 10:32:05 -0500
Message-ID: <MOD$970926.5222@rec.gardens.ecosystems>
References: <MOD$970922.7382@rec.gardens.ecosystems> <MOD$970925.29296@rec.gardens.ecosystems> <MOD$970925.7173@rec.gardens.ecosystems> <MOD$970925.18519@rec.gardens.ecosystems>



> (One other thing, what is the differenct in an alpha or beta amylase?)
My beer chemistry is rusty right now, but alpha, I believe, breaks down
the huges carbo chains into smaller ones which are then further crunched
up by the betas to simple sugars. They opperate better at diffent
temperatures (alpha at higher like 170 (i think) and beta at lower)
Ideally, you keep your mash (barley malt and hot water) at a level that
allows first the alphas then the betas to work so that your finished beer
down't have too many unfermentable starches left. I would bet that the
amylases in your mouth are different (were talking about a protein enzyme
here) and one's mouth is usually not at the high temperatures that a mash
is. I think I'm talking on the wrong group here.
Caleb