Each year, the CPDC completes an office-wide annual report which includes data for all colleges, a comprehensive list of all CPDC events and activities, the number of appointments and on-campus interviews our office held and information on student employment and experiential learning. 1  2013-2014 Annual Report [.pdf].e invite all Carnegie Mellon students to inform us of their status at graduation (employed, graduate school, seeking employment, etc.) and in their internship searches or summer plans. To complete our survey, simply log-in to TartanTRAK and access the survey via the profile tab.
It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain.alted grain is used to make beer; whisky; malted shakes; malt vinegar; confections such as Maltesers and Whoppers; flavored drinks such as Horlicks, Ovaltine and Milo; and some baked goods, such as malt loaf, bagels and rich tea biscuits. Malted grain that has been ground into a coarse meal is known as sweet meal.
Foods with fructose include asparagus, cauliflower, green peppers, broccoli, leafy greens, celery, mushrooms, cucumber, beans and root vegetables. Tomatoes, corn, carrot and sweet potatoes contain the most fructose, according to the University of Virginia Health System.