✏️ENEM 2025 PPL | No processo de mosturação da cerveja, as enzimas presentes no malte degradam o

In the beer mashing process, the enzymes present in the malt break down the starch before the fermentation stage. Commented correction of a chemistry question from the 2025 ENEM PPL SECOND APPLICATION exam, yellow version. This is a detailed solution that follows the official answer key. 👇🏽⬇️👇🏽Videos and Playlists that may help:👇🏽⬇️👇🏽 1)📝ENEM 2025 PPL – CHEMISTRY – DETAILED SOLUTION    • 📝ENEM 2025 BELÉM – QUÍMICA – RESOLUÇÃO DET...   2) ► Playlist of ENEM questions (ordered by subject):    • ✏️ ENEM Questões ordenadas por Assunto e Tema   3) ► Playlists of ENEM questions (ordered from most recent): [2019-2023] [2024-2028]    • 🏆 ENEM (2023 até 2019) 📝Questões ordenadas...   [4) ► Lesson on the topic: [not available] [5) ► +Questions on the topic of the question:    • ► Bioquímica [Química Orgânica pt.3]   📂 FREE OPEN FOLDER WITH MATERIALS: Exercise Lists, Summary Maps, Study Guides in CHEMISTRY and much more. [5) ► +Questions on the topic of the question:    • ► Bioquímica [Química Orgânica pt.3]   📂 FREE OPEN FOLDER WITH MATERIALS: Exercise Lists, Summary Maps, Study Guides in CHEMISTRY and much more. [5] [5] ► +Questions on the topic of the question:    • ► Bioquímica [Química Orgânica pt.3]   📂 FREE OPEN FOLDER WITH MATERIALS: Exercise Lists, Summary Maps, Study Guides in CHEMISTRY and much more. [5] ► +Questions on the topic of the question: [5] ► +Questions on the topic of the question:    • ► Bioquímica [Química Orgânica pt.3]   📂 FREE OPEN FOLDER WITH MATERIALS: Exercise Lists, Summary Maps, Study Guides in CHEMISTRY and much more. https://drive.google.com/drive/folder... ⭐SUPPORT - Become a member of this channel and get benefits:    / @quimicapravaler   Question statement: (ENEM 2025 PPL) In the beer mashing process, the enzymes present in the malt degrade the starch before the fermentation stage. Alpha-amylase acts between 67 °C and 72 °C, degrading the malt into short-chain carbohydrates, and beta-amylase, between 55 °C and 65 °C, degrading it into long-chain carbohydrates. In a later stage, in alcoholic fermentation, yeasts preferentially use carbohydrates with chains of up to three carbon atoms. PALMER, J. J. How to Brew: Everything You Need to Know to Brew Beer Right the First Time. Boulder: Brewers Publications, 2006 (adapted). A mashing performed at 68 °C will result in a final product with greater A. bitterness. B. density. C. viscosity. D. alcohol content. E. sugar content. Don't waste time ⌚ subscribe to the channel so you don't miss any content! ❤ ►    / @quimicapravaler   Any questions? Leave a comment! ---------------------------------- #chemistryforreal #enem #enemanswerkey