We are a couple of grade twelve honours biology/chemistry students working on
a term project. Our project simply involves making malt from barley seeds and
unfortunately this practice isn't very common today. We have the procedure to
make the malt but we need more info on why the steps are necessary....Why does
the barley have to germinate? Why does it later have to be kilned? Why can't
yeast function in the presence of starch? What is the function of the
barley's endosperm? As well we are having some trouble finding out the exact
chemical reasons of why iodine acts as an indicator for starch. If anyone can
help us out it would be greatly appreciated!
Tim & Luke
