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from scipy.integrate import solve_ivp import numpy as np import matplotlib.pyplot as plt def rhs(t,S): # S = [[Ss]0, [Sg]1, [D]2, [Gl]3, [Mal]4, [Mlt]5, [Ea]6, [Ea]7] # [Ss] = [g/kg] # [D], [Gl], [Mal], [Mlt] = [g/kg] # [E] = [U/kg] # Constants R = 8.31 # [J/mol...

I don't know too much about this but if you have a reaction something like TG + E --> T + G + E; where TG is the terpene with a glucose, E is the enzyme, T is the terpene, and G is the glucose Can't you test it something like this? Make hopped water with known amount of hop, water and enzyme...

I'm pretty sure he meant higher T = higher rate of denature, not "highest" rate at mashing temp. In more of mathematical term, the rate of denature increases exponentially with respect to temperature.

Man, you got me interested in this topic and I went into a rabbit hole of trying to figure out the enzyme kinetics. I read a couple more papers and engineering textbooks to learn more about it. If you are interested, here are some papers/textbooks I read: Simulation of Enzyme Kinetics During...

Just for the fun of it, I tried the problem myself and got this result. For some reason, like I said above, the paper isn't clear about the incorporation of the denature behavior on their kinetic model. Funny because they talk about it but they don't mention in their model or maybe I don't...

Interestingly, this paper considers and captures that enzyme denature behavior. And I am pretty surprised by how well their model predicts the measured enzyme activity and sugar concentrations. I read the paper a couple times but I am still confused on rate equations that they show (eq 7 - 13)...

Just out of curiosity, how long did you carbonate your beer for? The reason is that if the beer hasn't reached the equilibrium concentration of co2 at the pressure and you close the gas valve at 20psi, the pressure will continue to drop until it comes to equilibrium. The final pressure at which...