Redox Power Changes of Caramels and Sugar Reductones in Beer
Bibliographic record
Abstract
<p>Aerated or nitrogenated solutions of various sugars (10 % w/w) in deionized water, brewing water or phosphate buffers with dichlorophenolindophenol (DCIP) addition (10 mg/l) were heated 45 min at 60 °C and absorbance at 520 nm (?<sub>max</sub> of DCIP at pH 4.6) and 610 nm (?<sub>max</sub> of DCIP at pH &gt;6) was measured. Reduction power of the solutions increased with the absence of oxygen, increasing pH value and the kind of sugar (FRU&gt;LAC,MAL,GLU&gt;SUC). Aerated solutions of various sugars were also autoclaved (10 min at 121 °C) and the absorbance at 420 nm was measured. The color of caramels from sugars was dependent on the kind of sugar (FRU&gt; LAC,MAL,GLU&gt;SUC), and it increased with increasing pH value. The formation of caramel pigments from ascorbic acid or maltose by oxidation with potassium peroxodisulfate or hydrogen peroxide was also compared. The formation of colored pigments is considered to be the mark of irreversible aging of food.</p>
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How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.003 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.001 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".