Brewing is used to convert the starches in the malt to sugar, which is then usable by the yeast later in the brewing process. Doing the latter rest at the lower end of the range favours β-amylase enzymes, producing more low-order sugars like maltotriose, maltose, and glucose which are more fermentable by the yeast. This in turn creates a beer lower in body and higher in alcohol. A rest closer to the higher end of the range favours α-amylase enzymes, creating more higher-order sugars and dextrins which are less fermentable by the yeast, so a fuller-bodied beer with less alcohol is
Converted-wave analysis Converted-wave analysis During seismic exploration, P-waves (also known as primary or compressive waves) penetrate down into the earth. When a P-wave hits an interface (e.g., solid-liquid), it can reflect upwards as an S-wave (also known as a secondary, shear or transverse wave). Other P-wave to S-wave (P-S) conversions can occur, but the down-up conversion is the primary focus. Unlike P-waves, converted shear waves are largely unaffected by fluids. By analyzing the original and converted waves, seismologists obtain additional subsurface information, especially due to (1) differential velocity (V/V), (2) asymmetry in the waves' angles of incidence and reflection and (3) amplitude