http://braukaiser.com/wiki/index.php?title=Carbohydrates&feed=atom&action=historyCarbohydrates - Revision history2024-03-28T10:25:29ZRevision history for this page on the wikiMediaWiki 1.24.1http://braukaiser.com/wiki/index.php?title=Carbohydrates&diff=3296&oldid=prevKaiser: /* Starch */2009-04-15T03:06:22Z<p><span dir="auto"><span class="autocomment">Starch</span></span></p>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Amylose is a polymer of glucose that contains on average 1600-1900 glucose molecules that are held together by α(1→4) bonds (Figure 11.g). But occasional α(1→6) branch points exists which has been shown by the incomplete hydrolysis of amylose by β-amylase [Briggs, 2004]. With iodine amylose gives a characteristic black-blue color.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Amylose is a polymer of glucose that contains on average 1600-1900 glucose molecules that are held together by α(1→4) bonds (Figure 11.g). But occasional α(1→6) branch points exists which has been shown by the incomplete hydrolysis of amylose by β-amylase [Briggs, 2004]. With iodine amylose gives a characteristic black-blue color.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Amylopectin contains on average 10-20 times more glucose molecules than <del class="diffchange diffchange-inline">amylopectin</del>. It is highly branched and the branch points, α(1→6) links (Figure 11.f), account for 6-7% of all bonds [Kunze, 2007]. The rest of the bonds are α(1→4) links. Due to the shorter length of the α(1→4) linked sections amylopectin gives a more reddish color in the presence if iodine. It's structure is shown in Figure 11.c. The glucose chain that contains the only reducing end, which within the starch granule is oriented towards the center or hilum of the granule, is called the C chain. Attached to it with α(1→6) links are B chains. B chains can support other B chains or A chains. The A chains are the outermost chains which don't support any other chains. A and B chains forms clusters and B chains can span and support multiple clusters. A chains typically consist of 6-15 glucose molecules while B chains may contain from 15-25 up to 50 and more glucose molecules depending on how many clusters they span [Donald, 2004]. In the section which doesn't contain α(1→6) branch points two neighboring glucose chains will form a double helix (Figure 11.e) and these double helices then arrange in a crystalline pattern. Figure 11.d shows that pattern when their cross section is viewed. All these structures are held together by hydrogen bonds and will break when the thermal energy of the water is large enough. This process is called gelatinization and will be explained later.  </div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Amylopectin contains on average 10-20 times more glucose molecules than <ins class="diffchange diffchange-inline">amylose</ins>. It is highly branched and the branch points, α(1→6) links (Figure 11.f), account for 6-7% of all bonds [Kunze, 2007]. The rest of the bonds are α(1→4) links. Due to the shorter length of the α(1→4) linked sections amylopectin gives a more reddish color in the presence if iodine. It's structure is shown in Figure 11.c. The glucose chain that contains the only reducing end, which within the starch granule is oriented towards the center or hilum of the granule, is called the C chain. Attached to it with α(1→6) links are B chains. B chains can support other B chains or A chains. The A chains are the outermost chains which don't support any other chains. A and B chains forms clusters and B chains can span and support multiple clusters. A chains typically consist of 6-15 glucose molecules while B chains may contain from 15-25 up to 50 and more glucose molecules depending on how many clusters they span [Donald, 2004]. In the section which doesn't contain α(1→6) branch points two neighboring glucose chains will form a double helix (Figure 11.e) and these double helices then arrange in a crystalline pattern. Figure 11.d shows that pattern when their cross section is viewed. All these structures are held together by hydrogen bonds and will break when the thermal energy of the water is large enough. This process is called gelatinization and will be explained later.  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The sections where the branch points of the amylopectin are located are not crystalline, they are amorphous and may also contain amylose molecules. Yet another but larger amorphous regions (Figure 11.b) are the growth rings which can be seen under the microscope when a starch granule is cut open (Figure 10). The origin of these growth rings is not entirely clear but it has been shown that they may stem from fluctuations during the growth of the starch granule. For wheat and barley it has been shown that their starch granules will not show growth rings if the plant is grown under constant environmental conditions [Donald, 2004]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>The sections where the branch points of the amylopectin are located are not crystalline, they are amorphous and may also contain amylose molecules. Yet another but larger amorphous regions (Figure 11.b) are the growth rings which can be seen under the microscope when a starch granule is cut open (Figure 10). The origin of these growth rings is not entirely clear but it has been shown that they may stem from fluctuations during the growth of the starch granule. For wheat and barley it has been shown that their starch granules will not show growth rings if the plant is grown under constant environmental conditions [Donald, 2004]</div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Carbohydrates&diff=3295&oldid=prevKaiser: /* Lactose */2009-04-10T15:09:14Z<p><span dir="auto"><span class="autocomment">Lactose</span></span></p>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Lactose, also known as milk sugar, cannot be metabolized by yeast and is used in some styles to add sweetness to the finished beer. It is neither present in malt nor a result of mashing and has to be added in the kettle.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Lactose, also known as milk sugar, cannot be metabolized by <ins class="diffchange diffchange-inline">brewing </ins>yeast and is used in some styles to add sweetness to the finished beer. It is neither present in malt nor a result of mashing and has to be added in the kettle.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Lactose consists of galactose and glucose connected linked together with a β(1→4) link.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Lactose consists of galactose and glucose connected linked together with a β(1→4) link.</div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Carbohydrates&diff=3263&oldid=prevKaiser at 04:47, 8 March 20092009-03-08T04:47:04Z<p></p>
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</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Carbohydrates&diff=3262&oldid=prevKaiser at 04:46, 8 March 20092009-03-08T04:46:49Z<p></p>
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<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Carbohydrates are organic molecules that contain carbon, oxygen and hydrogen and are the most abundant organic compounds in nature. They serve as forms of energy source, storage and structural components for plants and some animals [Champe]. They have the basic formula (CH<sub>2</sub>O)<sub>n</sub> hence the name Carbohydrate or hydrate of carbon. Important carbohydrates in brewing are simple sugars (e.g. glucose, fructose), complex sugars (e.g. maltose, sucrose, maltotriose), dextrins and starches. But β-glucans, pectins and gums are also carbohydrates and may also be more or less important in brewing.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Carbohydrates are organic molecules that contain carbon, oxygen and hydrogen and are the most abundant organic compounds in nature. They serve as forms of energy source, storage and structural components for plants and some animals [Champe]. They have the basic formula (CH<sub>2</sub>O)<sub>n</sub> hence the name Carbohydrate or hydrate of carbon. Important carbohydrates in brewing are simple sugars (e.g. glucose, fructose), complex sugars (e.g. maltose, sucrose, maltotriose), dextrins and starches. But β-glucans, pectins and gums are also carbohydrates and may also be more or less important in brewing.</div></td></tr>
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</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Carbohydrates&diff=2975&oldid=prevKaiser: /* Oligosaccraides */2009-01-23T04:58:48Z<p><span dir="auto"><span class="autocomment">Oligosaccraides</span></span></p>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* maltopentalose: 5 glucose molecules linked with an α(1→4) bond. This sugar cannot be fermented by ale or lager yeast</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* maltopentalose: 5 glucose molecules linked with an α(1→4) bond. This sugar cannot be fermented by ale or lager yeast</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* linear dextrins: 6 or more glucose molecules linked with α(1→4) bonds. Not fermentable by ale or lager yeast</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* linear dextrins: 6 or more glucose molecules linked with α(1→4) bonds. Not fermentable by ale or lager yeast</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* limit dextrins: small branched glucose chains. The branch point is created by an α(1→6) bond. These dextrins stem from the branch points in amylopectin and cannot be hydrolyzed by α or β-amylase. The enzyme that can break them is limit dextrinase, but that enzyme is quickly denatured above 60 C (140F). But before that temperature is reached only little of the starch has be gelatinized (at least in infusion mashing) which limits the enzyme's access to branch points to work on. More information about the process of starch conversion and the enzymes that are involved in it is given in [[<del class="diffchange diffchange-inline">?????</del>]]. This dextrin cannot be fermented by either ale or lager yeast.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* limit dextrins: small branched glucose chains. The branch point is created by an α(1→6) bond. These dextrins stem from the branch points in amylopectin and cannot be hydrolyzed by α or β-amylase. The enzyme that can break them is limit dextrinase, but that enzyme is quickly denatured above 60 C (140F). But before that temperature is reached only little of the starch has be gelatinized (at least in infusion mashing) which limits the enzyme's access to branch points to work on. More information about the process of starch conversion and the enzymes that are involved in it is given in [[<ins class="diffchange diffchange-inline">Starch Conversion</ins>]]. This dextrin cannot be fermented by either ale or lager yeast.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Carbohydrates&diff=2974&oldid=prevKaiser: /* Sucrose */2009-01-23T04:58:09Z<p><span dir="auto"><span class="autocomment">Sucrose</span></span></p>
<table class='diff diff-contentalign-left'>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 04:58, 23 January 2009</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Sucrose is a disaccharide consisting of glucose and fructose connected together with an α(1→2) bond (Figure 6). Sucrose is also known as white or table sugar and is produced from sugar beets or sugar cane. While it is present in malt in small amounts (~5% of carbohydates) it is only affected little by mashing and survives into the sweet wort. More substantial amounts of sucrose may be added as kettle adjunct or when the beer is primed with table sugar. Sucrose is a non reducing sugar which means it won't take part in Maillard reactions.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Sucrose is a disaccharide consisting of glucose and fructose connected together with an α(1→2) bond (Figure 6). Sucrose is also known as white or table sugar and is produced from sugar beets or sugar cane. While it is present in malt in small amounts (~5% of carbohydates) it is only affected little by mashing and survives into the sweet wort. More substantial amounts of sucrose may be added as kettle adjunct or when the beer is primed with table sugar. Sucrose is a non reducing sugar which means it won't take part in Maillard reactions.</div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">===Invert sugar===</ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr>
<tr><td colspan="2"> </td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">Invert sugar is an equal mix of glucose and fructose and is made from sucrose by breaking the glycosidic bond through enzymes (invertase) or the application of heat in an acidic environment.  </ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Carbohydrates&diff=2829&oldid=prevKaiser at 18:00, 4 January 20092009-01-04T18:00:50Z<p></p>
<table class='diff diff-contentalign-left'>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 18:00, 4 January 2009</td>
</tr><tr><td colspan="2" class="diff-lineno">Line 1:</td>
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<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">[[Image:Work_in_progress.jpg]]</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;"></del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Carbohydrates are organic molecules that contain carbon, oxygen and hydrogen and are the most abundant organic compounds in nature. They serve as forms of energy source, storage and structural components for plants and some animals [Champe]. They have the basic formula (CH<sub>2</sub>O)<sub>n</sub> hence the name Carbohydrate or hydrate of carbon. Important carbohydrates in brewing are simple sugars (e.g. glucose, fructose), complex sugars (e.g. maltose, sucrose, maltotriose), dextrins and starches. But β-glucans, pectins and gums are also carbohydrates and may also be more or less important in brewing.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Carbohydrates are organic molecules that contain carbon, oxygen and hydrogen and are the most abundant organic compounds in nature. They serve as forms of energy source, storage and structural components for plants and some animals [Champe]. They have the basic formula (CH<sub>2</sub>O)<sub>n</sub> hence the name Carbohydrate or hydrate of carbon. Important carbohydrates in brewing are simple sugars (e.g. glucose, fructose), complex sugars (e.g. maltose, sucrose, maltotriose), dextrins and starches. But β-glucans, pectins and gums are also carbohydrates and may also be more or less important in brewing.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Both Maltose and Cellobiose consist of 2 glucose molecules linked. In maltose they are liked with an α(1→4) link while in Cellibiose they are linked with a β(1→4) link. The result is that maltose can be fermented by yeast while cellibose cannot.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Both Maltose and Cellobiose consist of 2 glucose molecules linked. In maltose they are liked with an α(1→4) link while in Cellibiose they are linked with a β(1→4) link. The result is that maltose can be fermented by yeast while cellibose cannot.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Maltose is the most abundant sugar in wort and hence very important in brewing. It is created by the enzymatic <del class="diffchange diffchange-inline">hydrolization </del>(<del class="diffchange diffchange-inline">degradation</del>) of starch. Cellobiose is the building block of cellulose and has <del class="diffchange diffchange-inline">no </del>importance in brewing <del class="diffchange diffchange-inline">as it is not degraded </del>by <del class="diffchange diffchange-inline">mash enzymes</del>.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Maltose is the most abundant sugar in wort and hence very important in brewing. It is created by the enzymatic <ins class="diffchange diffchange-inline">hydrolyzation </ins>(<ins class="diffchange diffchange-inline">breakdown</ins>) of starch. Cellobiose is the building block of cellulose <ins class="diffchange diffchange-inline">(β-glucans) </ins>and has <ins class="diffchange diffchange-inline">some </ins>importance in brewing<ins class="diffchange diffchange-inline">. Mainly with respect to lauter problems caused </ins>by <ins class="diffchange diffchange-inline">excessive amounts of β-glucans in the wort</ins>.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Sucrose==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Sucrose==</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Sucrose.gif|frame|right|Figure 6 - Sucrose is formed by <del class="diffchange diffchange-inline">a </del>α(1→2) link between glucose and fructose. Note that the carbonyl groups of both sugars are involved in the bond. As a result sucrose is not a reducing sugar]]</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Sucrose.gif|frame|right|Figure 6 - Sucrose is formed by <ins class="diffchange diffchange-inline">an </ins>α(1→2) link between glucose and fructose. Note that the carbonyl groups of both sugars are involved in the bond. As a result sucrose is not a reducing sugar]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Sucrose is a disaccharide consisting of <del class="diffchange diffchange-inline">Glucose </del>and <del class="diffchange diffchange-inline">Fructose </del>connected together with an α(1→2) bond (Figure 6). Sucrose is also known as white or table sugar and is produced from sugar beets or sugar cane. While it is present in malt in small amounts (~ 5% of carbohydates) <del class="diffchange diffchange-inline">but </del>is only affected little by mashing and survives into the sweet wort. More substantial amounts of <del class="diffchange diffchange-inline">Sucrose </del>may be added as kettle adjunct or when the beer is primed with table sugar. Sucrose is a non reducing sugar.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Sucrose is a disaccharide consisting of <ins class="diffchange diffchange-inline">glucose </ins>and <ins class="diffchange diffchange-inline">fructose </ins>connected together with an α(1→2) bond (Figure 6). Sucrose is also known as white or table sugar and is produced from sugar beets or sugar cane. While it is present in malt in small amounts (~5% of carbohydates) <ins class="diffchange diffchange-inline">it </ins>is only affected little by mashing and survives into the sweet wort. More substantial amounts of <ins class="diffchange diffchange-inline">sucrose </ins>may be added as kettle adjunct or when the beer is primed with table sugar. Sucrose is a non reducing sugar <ins class="diffchange diffchange-inline">which means it won't take part in Maillard reactions</ins>.</div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 81:</td>
<td colspan="2" class="diff-lineno">Line 79:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Lactose.gif|frame|right|Figure 7 - Lactose]]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Lactose.gif|frame|right|Figure 7 - Lactose]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Lactose, also known as milk sugar, cannot be metabolized by yeast and is <del class="diffchange diffchange-inline">used </del>used in some styles to add sweetness to the finished beer. It is neither present in malt nor a result of mashing and has to be added in the kettle.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Lactose, also known as milk sugar, cannot be metabolized by yeast and is used in some styles to add sweetness to the finished beer. It is neither present in malt nor a result of mashing and has to be added in the kettle.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Lactose consists of galactose and glucose connected linked together with a β(1→4) link.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Lactose consists of galactose and glucose connected linked together with a β(1→4) link.</div></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 91:</td>
<td colspan="2" class="diff-lineno">Line 89:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Raffinose.gif|frame|right|Figure 8 – (1) raffinose consists of glactose, glucose and fructose (from the top). The enzyme invertase can split the bond between glucose and fructose to create (2) melibiose and (3) fructose. Melibiose can only be fermented by lager yeasts, but both ale and lager yeasts have the enzyme invertase which enables them to split raffinose]]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Raffinose.gif|frame|right|Figure 8 – (1) raffinose consists of glactose, glucose and fructose (from the top). The enzyme invertase can split the bond between glucose and fructose to create (2) melibiose and (3) fructose. Melibiose can only be fermented by lager yeasts, but both ale and lager yeasts have the enzyme invertase which enables them to split raffinose]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>While <del class="diffchange diffchange-inline">Raffinose </del>is not a disaccharide it should be covered here together with melibiose.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>While <ins class="diffchange diffchange-inline">raffinose </ins>is not a disaccharide it should be covered here together with melibiose.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Raffinose is absent from brewing wort and melibiose is only present in very small amounts but both sugars are frequently mentioned in connection with the difference between ale yeast (s. cerevisiae) and lager yeast (s. pastorianus).  </div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Raffinose is absent from brewing wort and melibiose is only present in very small amounts but both sugars are frequently mentioned in connection with the <ins class="diffchange diffchange-inline">genetic </ins>difference between ale yeast (s. cerevisiae) and lager yeast (s. pastorianus).  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Melibiose is a disaccharide that is formed by galactose and glucose linked together with a β(1→6) glycosidic bond. Raffinose is a trisaccharide that is formed by attaching a fructose molecule to melibiose’s glucose molecule with an α(1→2) bond. Lager yeasts can completely ferment melibiose and raffinose while ale yeas can only ferment a third of raffinose and no melibiose. Both yeasts have the enzyme invertase between their cell wall and cell membrane. This enzyme breaks <del class="diffchange diffchange-inline">the splits </del>the α(1→2) bond of raffinose and creates melibiose and fructose just as it splits the same link in sucrose to create glucose and fructose. The fructose molecule can be transferred into the cell and metabolized by both ale and lager yeasts but only lager yeasts produce the necessary enzyme (α-galactosidase) to break the melibiose into galactose and glucose which can then be metabolized. So when it is said that ale yeast can only ferment one third of raffinose it means that it can only ferment one third of each raffinose molecule and not one third of the amount of raffinose molecules.  </div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Melibiose is a disaccharide that is formed by galactose and glucose linked together with a β(1→6) glycosidic bond. Raffinose is a trisaccharide that is formed by attaching a fructose molecule to melibiose’s glucose molecule with an α(1→2) bond. Lager yeasts can completely ferment melibiose and raffinose while ale yeas can only ferment a third of raffinose and no melibiose. Both yeasts have the enzyme invertase between their cell wall and cell membrane. This enzyme breaks the α(1→2) bond of raffinose and creates melibiose and fructose just as it splits the same link in sucrose to create glucose and fructose. The fructose molecule can be transferred into the cell and metabolized by both ale and lager yeasts but only lager yeasts produce the necessary enzyme (α-galactosidase) to break the melibiose into galactose and glucose which can then be metabolized. So when it is said that ale yeast can only ferment one third of raffinose it means that it can only ferment one third of each raffinose molecule and not one third of the amount of raffinose molecules.  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 109:</td>
<td colspan="2" class="diff-lineno">Line 107:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* maltopentalose: 5 glucose molecules linked with an α(1→4) bond. This sugar cannot be fermented by ale or lager yeast</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* maltopentalose: 5 glucose molecules linked with an α(1→4) bond. This sugar cannot be fermented by ale or lager yeast</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* linear dextrins: 6 or more glucose molecules linked with α(1→4) bonds. Not fermentable by ale or lager yeast</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>* linear dextrins: 6 or more glucose molecules linked with α(1→4) bonds. Not fermentable by ale or lager yeast</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>* limit dextrins: small branched glucose chains. The branch point is created by an α(1→6) bond. These dextrins stem from the branch points in amylopectin and cannot be hydrolyzed by α or β-amylase. The enzyme that can break them is limit dextrinase, but that enzyme is quickly denatured above 60 C (140F). But <del class="diffchange diffchange-inline">up to </del>that temperature only little of the starch has be gelatinized (at least in infusion mashing) which limits the enzyme's access to branch points to work on. More information about the process of starch conversion and the enzymes that are involved in it is given in [[?????]]. This dextrin cannot be fermented by either ale or lager yeast.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>* limit dextrins: small branched glucose chains. The branch point is created by an α(1→6) bond. These dextrins stem from the branch points in amylopectin and cannot be hydrolyzed by α or β-amylase. The enzyme that can break them is limit dextrinase, but that enzyme is quickly denatured above 60 C (140F). But <ins class="diffchange diffchange-inline">before </ins>that temperature <ins class="diffchange diffchange-inline">is reached </ins>only little of the starch has be gelatinized (at least in infusion mashing) which limits the enzyme's access to branch points to work on. More information about the process of starch conversion and the enzymes that are involved in it is given in [[?????]]. This dextrin cannot be fermented by either ale or lager yeast.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 117:</td>
<td colspan="2" class="diff-lineno">Line 115:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Iodine_test.jpg|frame|right|Figure 9 - reaction between iodine and mash liquid on chalk. (A) lots of starch and large dextrins present, (B) large dextrins (branched and unbranched) present, (C) iodine-negative mash. At this point no or very little large dextrines are present]]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Iodine_test.jpg|frame|right|Figure 9 - reaction between iodine and mash liquid on chalk. (A) lots of starch and large dextrins present, (B) large dextrins (branched and unbranched) present, (C) iodine-negative mash. At this point no or very little large dextrines are present]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>When the glucose chains are long enough (more than about 9 glucose molecules for unbranched chains) the glucose chain (i.e. dextrine forms a helical structure that is supported by weak bonds between the hydroxyl (OH) groups of the glucose molecules. This structure can absorb one or more triiodide (I<sub>3</sub><sup>-</sup>) ions which <del class="diffchange diffchange-inline">stains the starch</del>. This is the chemistry <del class="diffchange diffchange-inline">between </del>the iodine test that us used to detect the presence of starch or large dextrines. Iodine is poorly soluble in water but it can be made soluble through the presence of potassium iodine (KI) the result is triiodide (I<sub>3</sub><sup>-</sup>) which can react with the glucose chains in the aforementioned reaction [Elmhurst].</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>When the glucose chains are long enough (more than about 9 glucose molecules for unbranched chains) the glucose chain (i.e. dextrine<ins class="diffchange diffchange-inline">) </ins>forms a helical structure that is supported by weak bonds between the hydroxyl (OH) groups of the glucose molecules. This structure can absorb one or more triiodide (I<sub>3</sub><sup>-</sup>) ions which <ins class="diffchange diffchange-inline">results in a color reaction</ins>. This is the chemistry <ins class="diffchange diffchange-inline">behind </ins>the iodine test that us used to detect the presence of starch or large dextrines. Iodine is poorly soluble in water but it can be made soluble through the presence of potassium iodine (KI) the result is triiodide (I<sub>3</sub><sup>-</sup>) which can react with the glucose chains in the aforementioned reaction [Elmhurst].</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The resulting color depends on the length of the glucose chains. Shorter chains (starting at about 9 glucose molecules in unbranched chains and up to 60 glucose molecules in branches chains) give a red color [Narziss, 2005] <del class="diffchange diffchange-inline">and these </del>dextrines are also called erythrodextrines [Kunze, 2007]. Amylose, which consists of very long glucose chains between occasional branch points and very large dextrines gives a dark blue color while amylopectin, which has shorter glucose chains between <del class="diffchange diffchange-inline">its </del>branch points, gives a more reddish color in the presence of iodine.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The resulting color depends on the length of the glucose chains. Shorter chains (starting at about 9 glucose molecules in unbranched chains and up to 60 glucose molecules in branches chains) give a red color [Narziss, 2005]<ins class="diffchange diffchange-inline">. These </ins>dextrines are also called erythrodextrines [Kunze, 2007]. Amylose, which consists of very long glucose chains between occasional branch points and very large dextrines gives a dark blue color while amylopectin, which has <ins class="diffchange diffchange-inline">much more branch points and </ins>shorter glucose chains between <ins class="diffchange diffchange-inline">these </ins>branch points, gives a more reddish color in the presence of iodine.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Brewing wort should show no visible reaction with iodine, This means that no glucose chains longer than about 9 glucose molecules are present. Otherwise the beer can suffer from a starch haze that is difficult to remove. This haze is actually not caused by starch but by large dextrines which become less soluble as the alcohol content increases during fermentation [Narziss, 2005].</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Brewing wort should show no visible reaction with iodine, This means that no glucose chains longer than about 9 glucose molecules are present. Otherwise the beer can suffer from a starch haze that is difficult to remove. This haze is actually not caused by starch but by large dextrines which become less soluble as the alcohol content increases during fermentation [Narziss, 2005].</div></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 128:</td>
<td colspan="2" class="diff-lineno">Line 126:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Starch=</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Starch=</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Starch is a mixture of 2 polymers of glucose: amylose and amylopectin. The glucose are linked in their α configuration, which makes them α-glucans. Through photosynthesis plants produce glucose which, as sucrose, can be transported to the roots (e.g. potato) or seeds (e.g. barley) where it is used to create amylose and amylopectin that is then stored in starch granules. While crops exist that produce amylose free starched (called waxy starches) most plant starch (including barley) consists of 20 - 26% of amylose and the rest being amylopectin.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Starch is a mixture of 2 polymers of glucose: amylose and amylopectin. The glucose <ins class="diffchange diffchange-inline">molecules </ins>are linked in their α configuration, which makes them α-glucans. Through photosynthesis plants produce glucose which, as sucrose, can be transported to the roots (e.g. potato) or seeds (e.g. barley) where it is used to create amylose and amylopectin that is then stored in starch granules. While crops exist that produce amylose free starched (called waxy starches) most plant starch (including barley) consists of 20 - 26% of amylose and the rest being amylopectin.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:starch_kernel.jpg|right|frame|Figure 10 - crossection of a starch kernel under an electron microscope [foodnews.ch]]]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:starch_kernel.jpg|right|frame|Figure 10 - crossection of a starch kernel under an electron microscope [foodnews.ch]]]</div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>:[foodnews.ch] [http://www.foodnews.ch/x-plainmefood/20_lebensmittel/Staerke.html ''Saerke''] [http://www.foodnews.ch/x-plainmefood/index.html www.foodnews.ch]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>:[foodnews.ch] [http://www.foodnews.ch/x-plainmefood/20_lebensmittel/Staerke.html ''Saerke''] [http://www.foodnews.ch/x-plainmefood/index.html www.foodnews.ch]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>:[Donald, 2004] A. M. Donald, ''Understanding Starch Stucture and Functionality'', Chapter 5 in ''Starch in Food: Structure, Function and Applications'' By Ann-Charlotte Eliasson, CRC Press, 2004</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>:[Donald, 2004] A. M. Donald, ''Understanding Starch Stucture and Functionality'', Chapter 5 in ''Starch in Food: Structure, Function and Applications'' By Ann-Charlotte Eliasson, CRC Press, 2004</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;"></del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;"></del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;"></del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;"></del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">* types of sugar</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">* monosaccharides glucose, fructose, galctose</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">* disacchatrides maltose, succrose, lactose</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">* reducing/non reducing sugars</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">* where it is found</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">* glucose and 1-4/1-6 branches </del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">* amylose</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">* amylopectin</del></div></td><td colspan="2"> </td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del style="font-weight: bold; text-decoration: none;">* starch granule structure</del></div></td><td colspan="2"> </td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Carbohydrates&diff=2828&oldid=prevKaiser: /* The glycosidic bond */2009-01-04T15:14:58Z<p><span dir="auto"><span class="autocomment">The glycosidic bond</span></span></p>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Glycosidic_bond.gif|frame|right|Figure 4 - 2 Glucose molecules linking together with an α(1→4) glycosidic bond. This reaction liberates one water molecule per link that is formed. Because only one Glucose's carbonyl group is involved in the link, the resulting disaccharide (maltose) has a reducing and a non-reducing end.]]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Glycosidic_bond.gif|frame|right|Figure 4 - 2 Glucose molecules linking together with an α(1→4) glycosidic bond. This reaction liberates one water molecule per link that is formed. Because only one Glucose's carbonyl group is involved in the link, the resulting disaccharide (maltose) has a reducing and a non-reducing end.]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>A glycosidic bond is formed when the carbonyl group of one monosaccharide reacts with a hydroxyl (OH) group of another molecule and water is eliminated [Vaclavik]. It is the "glue" that holds together monosaccharides to form more complex carbohydrates. When a glycosidic bond is formed the molecule with the carbonyl group that is involved in the bond gets locked into the α or β configuration. Enzyme can distinguish between these two types of bonds and that's why it is important to note the type of a bond. α links hold together fermentable carbohydrates (disaccharides and trisacharides) or carbohydates that can be made fermentable in mashing (dextrins and starches) while β links are the links that hold together structural malt components (cellulose, β-glucans). <del class="diffchange diffchange-inline">Another </del>convention <del class="diffchange diffchange-inline">is to note which </del>carbon atoms are involved in the bond. <del class="diffchange diffchange-inline">An </del>α-1,4 (or α(1→4)) glycosidic bond is between carbon 1 (carbonyl group) of one molecule and carbon 4 of the other molecule.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>A glycosidic bond is formed when the carbonyl group of one monosaccharide reacts with a hydroxyl (OH) group of another molecule and water is eliminated [Vaclavik]. It is the "glue" that holds together monosaccharides to form more complex carbohydrates. When a glycosidic bond is formed the molecule with the carbonyl group that is involved in the bond gets locked into the α or β configuration. Enzyme can distinguish between these two types of bonds and that's why it is important to note the type of a bond. α links hold together fermentable carbohydrates (disaccharides and trisacharides) or carbohydates that can be made fermentable in mashing (dextrins and starches) while β links are the links that hold together structural malt components (cellulose, β-glucans). <ins class="diffchange diffchange-inline">By </ins>convention <ins class="diffchange diffchange-inline">the </ins>carbon atoms <ins class="diffchange diffchange-inline">that </ins>are involved in the bond <ins class="diffchange diffchange-inline">are listed when the type of gycosidic bond is specified</ins>. <ins class="diffchange diffchange-inline">For example, an </ins>α-1,4 (or α(1→4)) glycosidic bond is between carbon 1 (carbonyl group) of one molecule and carbon 4 of the other molecule.</div></td></tr>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td></tr>
</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Carbohydrates&diff=2827&oldid=prevKaiser at 06:36, 4 January 20092009-01-04T06:36:14Z<p></p>
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<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Work_in_progress.jpg]]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Work_in_progress.jpg]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Carbohydrates are organic molecules that contain carbon, oxygen and hydrogen and are the most abundant organic compounds in nature. They serve as forms of energy source <del class="diffchange diffchange-inline">and </del>storage and structural components for plants and some animals [Champe]. They have the basic formula (CH<sub>2</sub>O)<sub>n</sub> hence the name Carbohydrate or hydrate of carbon. Important carbohydrates in brewing are simple sugars (e.g. glucose, fructose), complex sugars (e.g. maltose, sucrose, maltotriose), dextrins and starches. But glucans, pectins and gums are also carbohydrates.  </div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Carbohydrates are organic molecules that contain carbon, oxygen and hydrogen and are the most abundant organic compounds in nature. They serve as forms of energy source<ins class="diffchange diffchange-inline">, </ins>storage and structural components for plants and some animals [Champe]. They have the basic formula (CH<sub>2</sub>O)<sub>n</sub> hence the name Carbohydrate or hydrate of carbon. Important carbohydrates in brewing are simple sugars (e.g. glucose, fructose), complex sugars (e.g. maltose, sucrose, maltotriose), dextrins and starches. But <ins class="diffchange diffchange-inline">β-</ins>glucans, pectins and gums are also carbohydrates <ins class="diffchange diffchange-inline">and may also be more or less important in brewing</ins>.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>The following sections give insight into the structure of carbohydrates important <del class="diffchange diffchange-inline">in </del>brewing. Some are more and others (e.g. lactose and sucrose) are less important in mashing but may be used at other places in the brewing process.  </div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>The following sections give insight into the structure of carbohydrates important <ins class="diffchange diffchange-inline">to </ins>brewing. Some are more and others (e.g. lactose and sucrose) are less important in mashing but may be used at other places in the brewing process.  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Monosaccharides=  </div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>=Monosaccharides=  </div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Monosaccharides are the <del class="diffchange diffchange-inline">simples </del>carbohydrates and  have the basic formula C<sub>n</sub>H<sub>2n</sub>O<sub>n</sub>. They are the building blocks of the more complex carbohydrates.  The monosaccharides important to brewing, <del class="diffchange diffchange-inline">Glucose</del>, <del class="diffchange diffchange-inline">Galactose </del>and <del class="diffchange diffchange-inline">Fructose</del>, are hexoses which contain 6 carbon atoms. They differ either in their carbonyl group or the orientation of the OH and H groups along the carbon chain. The carbonyl group is the group that contains the oxygen that is linked twice to a carbon atom. Either to the same carbon atom or <del class="diffchange diffchange-inline">tow </del>different atoms from the same chain. Glucose and <del class="diffchange diffchange-inline">Galactose </del>are adelose sugars <del class="diffchange diffchange-inline">and have </del>an aldehyde group (Figures 1 and 3) <del class="diffchange diffchange-inline">as their carbonyl group and Fructrose </del>is a ketose sugar and has a Ketone group (Figure 2).</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Monosaccharides are the <ins class="diffchange diffchange-inline">simplest </ins>carbohydrates and  have the basic formula C<sub>n</sub>H<sub>2n</sub>O<sub>n</sub>. They are the building blocks of the more complex carbohydrates.  The monosaccharides important to brewing, <ins class="diffchange diffchange-inline">glucose</ins>, <ins class="diffchange diffchange-inline">galactose </ins>and <ins class="diffchange diffchange-inline">fructose</ins>, are hexoses which contain 6 carbon atoms. They differ either in their carbonyl group or the orientation of the OH and H groups along the carbon chain. The carbonyl group is the group that contains the oxygen that is linked twice to a carbon atom. Either to the same carbon atom or <ins class="diffchange diffchange-inline">two </ins>different atoms from the same chain. Glucose and <ins class="diffchange diffchange-inline">galactose </ins>are <ins class="diffchange diffchange-inline">called </ins>adelose sugars <ins class="diffchange diffchange-inline">because their carbonyl group is </ins>an aldehyde group (Figures 1 and 3)<ins class="diffchange diffchange-inline">. Fructose however </ins>is a ketose sugar and has a Ketone group (Figure 2) <ins class="diffchange diffchange-inline">as its carbonyl group</ins>.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Monosaccharides may exist in a open chain or in a ring configuration. But for monosaccharides with more than five carbons only less than one percent of the molecules will be in the open chain configuration. The rest is in the ring configuration. The rings are formed by the oxygen atom from the carbonyl group binding to another carbon atom of the chain.</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Monosaccharides may exist in a open chain or in a ring configuration. But for monosaccharides with more than five carbons only less than one percent of the molecules will be in the open chain configuration. The rest is in the ring configuration. The rings are formed by the oxygen atom from the carbonyl group binding to another carbon atom of the chain.</div></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 15:</td>
<td colspan="2" class="diff-lineno">Line 15:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Glucose==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Glucose==</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Glucose.gif|frame|right|Figure 1 - <del class="diffchange diffchange-inline">three </del>configurations of glucose. (1) the open chain form. (2) glucose in the α ring configuration (α-glucopyranose). (3) glucose in the β ring configuration (β-glucopyranose). The ring configuration is drawn both in the Fisher projection (left), which is better in showing how the oxygen atom bridges between carbons 1 and 4, and the more familiar Hanworth projection (right)]]</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Glucose.gif|frame|right|Figure 1 - <ins class="diffchange diffchange-inline">Three </ins>configurations of glucose. (1) the open chain form. (2) glucose in the α ring configuration (α-glucopyranose). (3) glucose in the β ring configuration (β-glucopyranose). The ring configuration is drawn both in the Fisher projection (left), which is better in showing how the oxygen atom bridges between carbons 1 and 4, and the more familiar Hanworth projection (right)]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Glucose is by far the most important <del class="diffchange diffchange-inline">monosaccride </del>in brewing. It is the building block for starch and thus produced during mashing. When the oxygen of the aldehyde group <del class="diffchange diffchange-inline">also </del>binds <del class="diffchange diffchange-inline">to </del>carbon <del class="diffchange diffchange-inline">atom </del>5 the molecule forms the ring typical for carbohydrates. The resulting molecule is called glucopyranose and depending on the orientation of the OH group on carbon 1 the molecule may be in the α or the β configuration. The difference is subtle but becomes important later when the glucose binds to other molecules to form more complex sugars. At this point α vs. β configuration becomes permanent and makes the difference between being convertible by mash and yeast enzymes or not.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Glucose is by far the most important <ins class="diffchange diffchange-inline">monosaccharide </ins>in brewing. It is the building block for starch and thus produced during mashing. When the oxygen of the aldehyde group binds <ins class="diffchange diffchange-inline">between </ins>carbon <ins class="diffchange diffchange-inline">1 and </ins>5 the molecule forms the ring typical for carbohydrates. The resulting molecule is called glucopyranose and depending on the orientation of the OH group on carbon 1 the molecule may be in the α or the β configuration. The difference is subtle but becomes important later when the glucose binds to other molecules to form more complex sugars. At this point α vs. β configuration becomes permanent and makes the difference between being convertible by mash and yeast enzymes or not. But as long as the glucose molecule <ins class="diffchange diffchange-inline">is </ins>on its own both configurations coexist in an equilibrium and can change between the configurations by changing back to the open chain and back to the ring in the other configuration</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div> </div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>But as long as the glucose molecule on its own both configurations coexist in an equilibrium and can change between the configurations by changing back to the open chain and back to the ring in the other configuration</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div><div style="clear:both;"></div></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Fructose==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==Fructose==</div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Fructose.gif|frame|right|Figure 2 - <del class="diffchange diffchange-inline">like </del>glucose, fructose can exist in the open chain form (1) or two ring configurations. α-D-fructofuranose (2) and β-D-fructofuranose (3)]]</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Fructose.gif|frame|right|Figure 2 - <ins class="diffchange diffchange-inline">Like </ins>glucose, fructose can exist in the open chain form (1) or two ring configurations. α-D-fructofuranose (2) and β-D-fructofuranose (3)]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Like glucose, fructose is also a hexose sugar but unlike glucose it is a ketose sugar because it has a ketone group as its carbonyl group. This group contains carbon 2 (instead of the carbon 1 that is included in glucose's aldehyde group) and as a result the ring that is formed by the oxygen atom of that group binding to carbon 5 has a pentagon shape in the Hanworth projection (Figure 2).</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Like glucose, fructose is also a hexose sugar but unlike glucose it is a ketose sugar because it has a ketone group as its carbonyl group. This group contains carbon 2 (instead of the carbon 1 that is included in glucose's aldehyde group) and as a result the ring that is formed by the oxygen atom of that group binding to carbon 5 has a pentagon shape in the Hanworth projection (Figure 2).</div></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 36:</td>
<td colspan="2" class="diff-lineno">Line 34:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Galactose.gif|frame|right|Figure 3 - Galactose is very similar to glucose. It is an aldehyde sugar that differs only in the orientation of the hydroxyl (OH) group attached to carbon 4.]]</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Galactose.gif|frame|right|Figure 3 - Galactose is very similar to glucose. It is an aldehyde sugar that differs only in the orientation of the hydroxyl (OH) group attached to carbon 4.]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Galactose is of no importance to mashing as it is neither present in malt nor the produced wort. It's only importance to brewing is through the addition of lactose, which is made of glucose and galactose, as a sweet <del class="diffchange diffchange-inline">by </del>unfermentable sugar in certain beer styles (e.g. milk stouts). Like glucose it is an adelose sugar but it differs from glucose in the orientation of the OH group on carbon 4.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Galactose is of no importance to mashing as it is neither present in malt nor the produced wort. It's only importance to brewing is through the addition of lactose, which is made of glucose and galactose, as a sweet <ins class="diffchange diffchange-inline">but </ins>unfermentable sugar in <ins class="diffchange diffchange-inline">the production of </ins>certain beer styles (e.g. milk stouts). Like glucose it is an adelose sugar but it differs from glucose in the orientation of the OH group on carbon 4.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td colspan="2" class="diff-lineno">Line 45:</td>
<td colspan="2" class="diff-lineno">Line 43:</td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==The glycosidic bond==</div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>==The glycosidic bond==</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Glycosidic_bond.gif|frame|right|Figure 4 - 2 Glucose molecules linking together with an α(1→4) glycosidic bond. This reaction liberates one water molecule per link that is formed. Because only one Glucose's carbonyl group is involved in the link, the resulting disaccharide (maltose) <del class="diffchange diffchange-inline">as </del>a reducing <del class="diffchange diffchange-inline">end </del>and a non-reducing end.]]</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>[[Image:Glycosidic_bond.gif|frame|right|Figure 4 - 2 Glucose molecules linking together with an α(1→4) glycosidic bond. This reaction liberates one water molecule per link that is formed. Because only one Glucose's carbonyl group is involved in the link, the resulting disaccharide (maltose) <ins class="diffchange diffchange-inline">has </ins>a reducing and a non-reducing end.]]</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>A glycosidic bond is formed when the carbonyl group of one monosaccharide reacts with a hydroxyl (OH) group of another molecule and water is eliminated [Vaclavik]. It is the "glue" that holds together monosaccharides to form more complex carbohydrates. When a glycosidic bond is formed the molecule with the carbonyl group that is involved in the bond gets locked into the α or β configuration. Enzyme can distinguish between these two types of bonds and that's why it is important to note the type of a bond. α links hold together fermentable carbohydrates (disaccharides and trisacharides) or carbohydates that can be made fermentable in mashing (dextrins and starches) while β links are the links that hold together structural malt components (cellulose, β-glucans). Another convention is to note which carbon atoms are involved in the bond. <del class="diffchange diffchange-inline">A </del>α-1,4 (or α(1→4)) glycosidic bond is between carbon 1 (carbonyl group) of one molecule and carbon 4 of the other molecule.</div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>A glycosidic bond is formed when the carbonyl group of one monosaccharide reacts with a hydroxyl (OH) group of another molecule and water is eliminated [Vaclavik]. It is the "glue" that holds together monosaccharides to form more complex carbohydrates. When a glycosidic bond is formed the molecule with the carbonyl group that is involved in the bond gets locked into the α or β configuration. Enzyme can distinguish between these two types of bonds and that's why it is important to note the type of a bond. α links hold together fermentable carbohydrates (disaccharides and trisacharides) or carbohydates that can be made fermentable in mashing (dextrins and starches) while β links are the links that hold together structural malt components (cellulose, β-glucans). Another convention is to note which carbon atoms are involved in the bond. <ins class="diffchange diffchange-inline">An </ins>α-1,4 (or α(1→4)) glycosidic bond is between carbon 1 (carbonyl group) of one molecule and carbon 4 of the other molecule.</div></td></tr>
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</table>Kaiserhttp://braukaiser.com/wiki/index.php?title=Carbohydrates&diff=2825&oldid=prevKaiser at 06:34, 3 January 20092009-01-03T06:34:48Z<p></p>
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<td colspan='2' style="background-color: white; color:black; text-align: center;">← Older revision</td>
<td colspan='2' style="background-color: white; color:black; text-align: center;">Revision as of 06:34, 3 January 2009</td>
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<tr><td class='diff-marker'>−</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">'''''------------------ Work in progress -----------------'''''</del></div></td><td class='diff-marker'>+</td><td style="color:black; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">[[Image:Work_in_progress.jpg]]</ins></div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Carbohydrates are organic molecules that contain carbon, oxygen and hydrogen and are the most abundant organic compounds in nature. They serve as forms of energy source and storage and structural components for plants and some animals [Champe]. They have the basic formula (CH<sub>2</sub>O)<sub>n</sub> hence the name Carbohydrate or hydrate of carbon. Important carbohydrates in brewing are simple sugars (e.g. glucose, fructose), complex sugars (e.g. maltose, sucrose, maltotriose), dextrins and starches. But glucans, pectins and gums are also carbohydrates.  </div></td><td class='diff-marker'> </td><td style="background-color: #f9f9f9; color: #333333; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #e6e6e6; vertical-align: top; white-space: pre-wrap;"><div>Carbohydrates are organic molecules that contain carbon, oxygen and hydrogen and are the most abundant organic compounds in nature. They serve as forms of energy source and storage and structural components for plants and some animals [Champe]. They have the basic formula (CH<sub>2</sub>O)<sub>n</sub> hence the name Carbohydrate or hydrate of carbon. Important carbohydrates in brewing are simple sugars (e.g. glucose, fructose), complex sugars (e.g. maltose, sucrose, maltotriose), dextrins and starches. But glucans, pectins and gums are also carbohydrates.  </div></td></tr>
</table>Kaiser