The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 páginas |
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Página 6
... coloured by iodine and soluble in dilute alcohol , was also formed . In 1860 Musculus observed that the dextrin and the sugar were formed simultaneously , and that the dextrin was not further altered . Independently of each other ...
... coloured by iodine and soluble in dilute alcohol , was also formed . In 1860 Musculus observed that the dextrin and the sugar were formed simultaneously , and that the dextrin was not further altered . Independently of each other ...
Página 14
... coloured ; ( 2 ) amylodextrins coloured blue ; ( 3 ) erythrodextrins coloured red , by iodine . Amylo- dextrin , he considered , was not a definite substance , as it gave a- and ẞ- amylodextrins ; the formation of dextrin was ...
... coloured ; ( 2 ) amylodextrins coloured blue ; ( 3 ) erythrodextrins coloured red , by iodine . Amylo- dextrin , he considered , was not a definite substance , as it gave a- and ẞ- amylodextrins ; the formation of dextrin was ...
Página 25
... coloured brown , one not coloured , by iodine . Sugar . Ditto ; but identical- > maltose . Erythrodextrin , and 3 achroodextrins . Maltose at each stage . 8 possible dextrins . Maltose at each stage . 1 erythrodextrin and 3 ...
... coloured brown , one not coloured , by iodine . Sugar . Ditto ; but identical- > maltose . Erythrodextrin , and 3 achroodextrins . Maltose at each stage . 8 possible dextrins . Maltose at each stage . 1 erythrodextrin and 3 ...
Página 85
... colouring matter like magenta . Even in solutions containing 50 per cent . of methyl or ethyl alcohol , these extracts are able to readily oxidise tyrosine . He has , therefore , tried the oxidising power of these extracts upon ...
... colouring matter like magenta . Even in solutions containing 50 per cent . of methyl or ethyl alcohol , these extracts are able to readily oxidise tyrosine . He has , therefore , tried the oxidising power of these extracts upon ...
Página 87
... coloured blue when extracts of organs are added to it . Ehrlich first showed that this was due to the formation of indophenol . It serves as a test for the presence of oxidising ferments together with the other colour reactions , with ...
... coloured blue when extracts of organs are added to it . Ehrlich first showed that this was due to the formation of indophenol . It serves as a test for the presence of oxidising ferments together with the other colour reactions , with ...
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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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