Malt is a basic ingredient in beerm and widely used ingredient in the food industry. Using the malt in this kit, students investigate the effect of enzymes, malt and starches on the fermentation process. Discussion topics include aerobic and anaerobic fermentation in the preservation of farm silage and foods.
Kit includes:
malt
seeds for sprouting and enzyme production
3-day sprouting container with sorting lid
lab instructions
research project guide
20-page reproducible background information booklet