The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 páginas |
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Página 2
... alcoholic fermentation of saccharine liquids — a change which until then had been regarded solely as the result of the life of the yeast - cells . The chemical changes which occur as results of fermen- tation are generally brought about ...
... alcoholic fermentation of saccharine liquids — a change which until then had been regarded solely as the result of the life of the yeast - cells . The chemical changes which occur as results of fermen- tation are generally brought about ...
Página 3
... alcohol from starch . It will , there- fore , be more advantageous to describe firstly the changes which these undergo . The carbohydrates are generally divided into four classes : ( 1 ) the Polysaccharides ; ( 2 ) the Trisaccharides ...
... alcohol from starch . It will , there- fore , be more advantageous to describe firstly the changes which these undergo . The carbohydrates are generally divided into four classes : ( 1 ) the Polysaccharides ; ( 2 ) the Trisaccharides ...
Página 6
... 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 , about ten years later , Griessmayer , O ...
... 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 , about ten years later , Griessmayer , O ...
Página 12
... alcohol into maltose and dextrins of the maltodextrin type . Further , that maltose is the only sugar obtained in the hydrolysis of starch which can give a crystalline osazone . In 1895 Ulrich repeated Lintner's work , and found that ...
... alcohol into maltose and dextrins of the maltodextrin type . Further , that maltose is the only sugar obtained in the hydrolysis of starch which can give a crystalline osazone . In 1895 Ulrich repeated Lintner's work , and found that ...
Página 17
... alcohol and occasional fermentation , and was found to possess a feeble reducing power . On oxidation with mercuric oxide and baryta , it gave a complex carboxylic acid , called dextrinic acid . By hydrolysis with acids it was resolved ...
... alcohol and occasional fermentation , and was found to possess a feeble reducing power . On oxidation with mercuric oxide and baryta , it gave a complex carboxylic acid , called dextrinic acid . By hydrolysis with acids it was resolved ...
Outras edições - Ver tudo
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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