Question

In 1516 the Duke Wilhelm IV of Bavaria introduced the german purity law for brewing beer. More than 500 years later the law is still strictly enforced and it states that for brewing beer you must not use any ingredients other than water, barley and hops. Barley is contributing starch that is broken down to di- and monosaccharides during the fermentation process. Production of some cheap (and in Germany illegal) beer, however, utilises sucrose as sugar. Using the indicated reagents, describe an experiment with suitable controls that allows authorities to determine if a beer was produced using barley or sucrose. Explain the carbohydrate chemistry behind the test to justify your answer.

In addition to general laboratory equipment the ONLY reagents available to you are:

• a beer sample
• the enzymes invertase and maltase
• the Somogyi-Nelson reagents for the determination of reducing sugars.

i) concisely describe the tests that you would use, must be less than 100 words

ii) concisely describe the observations in case that the beer was made with barley, must be less than 50 words

iii) concisely describe the observations in case that the beer was made with sucrose, must be less than 50 words

Answer 1

the experiments needed to be performed and the subsequent conclusions are given below:-

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Copper oxioised ax and avsenornolyodolz Sh addad Sample noted ord 6bservat asxe mola d Stap 3

or) If the reating theomplo with maltase uii maltose. sf maltose rrstkem 1+ trating the beart sompple t us gm asc.

千aurused.IU addition 용 Serrott-Neloans 4-e Somogy,ーNeloon sang et ve eu outuo .because, mverta se Knot on +0イ M 억 Knotom to vertaoe