The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 páginas |
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Página 5
... still the presence of starch , but quickly this colour changes to purple , and then gradually to reddish - brown , until finally no colour - change at all is seen . The purple colour is due CHANGES IN THE POLYSACCHARIDES.
... still the presence of starch , but quickly this colour changes to purple , and then gradually to reddish - brown , until finally no colour - change at all is seen . The purple colour is due CHANGES IN THE POLYSACCHARIDES.
Página 6
... brown to a dextrin , and the cessation of colour - change indicates the presence of another dextrin and maltose . These changes , then , are the result of the hydrolysis of the starch through a series of dextrins to a reducing sugar ...
... brown to a dextrin , and the cessation of colour - change indicates the presence of another dextrin and maltose . These changes , then , are the result of the hydrolysis of the starch through a series of dextrins to a reducing sugar ...
Página 7
... to a sugar group of the C6H10O5 formula C6H12O6 ; thus : C6H1005 C6H12O6 In 1885 the results of a very thorough investigation by Brown and Morris of the products obtained from starch CHANGES IN THE POLYSACCHARIDES . 7.
... to a sugar group of the C6H10O5 formula C6H12O6 ; thus : C6H1005 C6H12O6 In 1885 the results of a very thorough investigation by Brown and Morris of the products obtained from starch CHANGES IN THE POLYSACCHARIDES . 7.
Página 8
Robert Henry Aders Plimmer. by Brown and Morris of the products obtained from starch by the action of diastase were published . These in- vestigators found that 81 per cent . of maltose and 19 per cent . of dextrin were formed as end ...
Robert Henry Aders Plimmer. by Brown and Morris of the products obtained from starch by the action of diastase were published . These in- vestigators found that 81 per cent . of maltose and 19 per cent . of dextrin were formed as end ...
Página 9
... Brown and Morris in 1889 ; they found it to be a definite chemical compound , and not a mixture of maltose and dextrin , although its composition could be expressed in the terms of maltose and dextrin , and that it was analogous to ...
... Brown and Morris in 1889 ; they found it to be a definite chemical compound , and not a mixture of maltose and dextrin , although its composition could be expressed in the terms of maltose and dextrin , and that it was analogous to ...
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The Chemical Changes and Products Resulting from Fermentations Robert Henry Aders Plimmer Visualização integral - 1903 |
The Chemical Changes and Products Resulting from Fermentations Robert Henry Aders Plimmer Visualização integral - 1903 |
The Chemical Changes and Products Resulting from Fermentations Robert Henry Aders Plimmer Visualização integral - 1903 |
Palavras e frases frequentes
acetic acid achroodextrin action of diastase albumin albumoses alcohol amylodextrin antipeptone B.Sc Bacillus bacteria Bertrand Biol Bourquelot et H butyric acid calcium salts cane sugar carbohydrates carbon dioxide casein cellulose Centr Chem chemical CHEMISTRY chim CHOH coagulation College Coloured compounds Compt converted Crown 8vo D.Sc decomposed decomposition deutsch dextrin Diagrams diastase digestion disaccharides E. E. Bourquelot ELEMENTARY Emmerling emulsin ENGINEERING enzyme ester extract ferment soluble fermentation fibrin fibrinogen Fischer formation formed Frankland galactose glucose glucosides H. T. Brown Hérissey hydrogen hydrolysis Illus Illustrations investigated isomaltose Journ Kenntniss laccase lactic acid lævulose leucine LL.D Lond maltodextrin maltose mannitol micro-organisms molecule nitrates obtained organism oxidation oxidised oxydant oxydase oxygen Pasteur pepsin peptone Pflüger's Archiv pharm physiol PHYSIOLOGY Plates PRACTICAL presence Professor proteids rend Royal 8vo Salkowski solution starch Stärke substances succinic acid takes place tion Trans trypsin tyrosine Ueber yeast Zeit
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