Diastase from Malt – 100g (LR Grade)

Diastase from Malt is a naturally derived enzyme preparation commonly used in educational, laboratory, and teaching environments. Supplied in a 100g pack, this product is classified as Laboratory Reagent (LR) grade, making it suitable for safe and reliable use in school science laboratories.

Diastase is a mixture of enzymes, primarily amylases, obtained from malted barley. These enzymes catalyse the breakdown of starch into simpler sugars, which makes diastase ideal for demonstrating enzyme activity, digestion processes, and biochemical reactions. The product has a CAS Number: 9000‑92‑4 and does not carry a UN number, indicating it is non‑hazardous for transport when used correctly.

Packaged for ease of storage and handling, Diastase from Malt is well suited for repeated classroom use and practical demonstrations. It supports clear observation of enzyme-driven reactions and helps students link theory to real-world biological processes.

Key Features

• Diastase enzyme derived from malted barley
• 100g pack – ideal for multiple classroom experiments
• Laboratory Reagent (LR) grade for educational use
• Contains amylase enzymes that break down starch
• CAS No: 9000‑92‑4
• No UN number – non‑hazardous for standard handling
• Suitable for school laboratories and prep rooms

Ideal for School Science Lessons

Diastase from Malt is an excellent resource for KS3, GCSE, and A‑Level biology and chemistry lessons, where enzymes and digestion are key topics. It allows students to safely investigate how enzymes work and the factors that affect their activity.

• Demonstrating enzyme action on starch
• Investigating the effects of temperature and pH on enzymes
• Supporting lessons on digestion and metabolism
• Practical experiments using iodine tests to observe starch breakdown
• Helping students develop experimental and analytical skills

Reliable, easy to use, and highly effective for teaching core biological concepts, Diastase from Malt is a valuable addition to any school science department.