Describe the series of events that result in amylase production during germination of barley seeds.
Malting is part of the process used to make a drink called beer. In malting, the germination of barley seeds is regulated so that the sugars formed during germination can be used to produce beer. Fig. 3.1 shows two characteristics of a germinating barley seed over the first five days of malting: the activity of the amylase enzyme and the percentage of starch reserves still present in the barley seed. (i) State the exact location of the starch reserves in the barley seed. (ii) With reference to Fig. 3.1, describe and explain the effect of malting on amylase activity and the percentage of starch reserves remaining in the germinated barley seed.
In malting, germination is halted before the sugar concentration in the germinating barley seeds becomes high enough to trigger shoot or root growth. Drying the germinating barley seeds at $50^\circ\text{C}$ is one way to stop malting. Explain how this method would stop malting.
Suggest why malting is halted before any shoot or root growth takes place.