Over 70 per cent of cooked grain starch is converted to maltose (as determined by standard methods) by the action of barley malt in one minute at 62.8' C. Alcohol yields obtained by the fermentation of mashes converted for one minute at 62.8O C. are approximately 2 per cent higher than HE distilling industry has been one of the most backward from a technical viewpoint. Only minor refine-
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