Degree Lintner
The degree Lintner ( unit symbol ° L ), named after the German chemist Karl Lintner , is a unit used in brewing to measure the ability of malt enzymes to reduce starch to sugar ( diastatic force ). In Europe, however, this unit is rarely used and is instead measured in Windisch-Kolbach degrees (° WK)
(The following formulas are numerical equations , i.e. they do not relate to the units themselves, but to their numerical values ; these are shown here with curly brackets around the unit symbols, e.g. {° L} is equal to the value of the enzyme activity divided by degree Lintner; example based on the two values from the comparison with Katal from below: (334 + 16) / 3.5 = 100)
and