What Up with the Foam?

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So what's up with the foam? My name is Jim Skinner and I am here with classmates Jon Denenberg and Kevin Dobish. We are fermentation science majors at Colorado State University and exploring enzymes in our food chemistry class. Being fermentation scientists we are curious by nature and our duty as scientists is to explore unknowns (at least to us) and find a common theme. So, back to the foam, and our hypothesis: What's the sweet truth about invertase? Or for us, how does invertase tie beer to candy making?