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The biochemistry of brewing. J. Chem. Educ. 1988, 65, 519–521. Pelter, M. ; McQuade, J. Brewing science in the chemistry laboratory: a ‘mashing’ investigation of starch and carbohydrates. J. Chem. Educ. 2005, 82, 1811–1812. Gillespie, B; Deutschman, W. A. Brewing beer in the laboratory: Grain amylases and yeast’s sweet tooth. J. Chem. Educ. 2010, 87, 1244–1247. Hooker, P. ; Deutschman, W. A. The Biology and Chemistry of Brewing: An interdisciplinary course. J. Chem. Educ. 2014, 91, 336–339. Barnett, J.
Step 4: Splitting of FDP In step 4, FDP is split into two monophosphorylated trioses (three-carbon sugars). Figure 7 shows fructose-1,6-diphosphate in the open chain form to make it easier to understand the decomposition reaction. The products are the phosphates of simple sugars, dihydroxyacetone phosphate (DHAP) and glyceraldehyde-3phosphate (GA3P). The enzyme is called aldolase. This step was difficult for fermentation chemists to elucidate. It was known that ethanol, the final product of yeast fermentation, and lactic acid, the final product of muscle fermentation derive from pyruvic acid, a three-carbon compound (see step 9).
Glycolysis step 10. In 1934 Jakob Parnas (1884-1949) and coworkers reported the formation of ATP from glycolysis. They agreed with Embden that it came from phosphoglyceric acid. Hermann Lehmann (1910-1985), who was working for Meyerhof because the Nazis wouldn’t let him take the medical exam in 1933, showed that the PEP was the source of the phosphate transferred to ADP. The enzyme for this reaction, pyruvate kinase, was discovered by Meyerhof and Karl Lohmann (not Lehmann) in 1934 (28). Lactic Acid Synthesis The reduction of pyruvic acid to lactic acid, shown in Figure 15, was one of the reactions discovered by Neuburg in 1910 (see step 9).