The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 páginas |
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Página 30
... Coagulation , therefore , depends on the proportion of pectase , calcium salts , and free acid . The power of gelatinising possessed by pectine under the influence of pectase , is , according to Bourquelot and Hérissey , destroyed by ...
... Coagulation , therefore , depends on the proportion of pectase , calcium salts , and free acid . The power of gelatinising possessed by pectine under the influence of pectase , is , according to Bourquelot and Hérissey , destroyed by ...
Página 105
... coagulation consisted in the run- ning together of these bodies . In 1772 Hewson showed that these red blood corpuscles took no part in the process , and that the fibrinous substance was formed from the blood plasma , or liquor ...
... coagulation consisted in the run- ning together of these bodies . In 1772 Hewson showed that these red blood corpuscles took no part in the process , and that the fibrinous substance was formed from the blood plasma , or liquor ...
Página 106
... coagulation at once set in . He compared this action to that of a ferment , and was therefore the first to suggest that this process was due to a ferment . Denis , in 1859 , obtained by another method a substance which he called ...
... coagulation at once set in . He compared this action to that of a ferment , and was therefore the first to suggest that this process was due to a ferment . Denis , in 1859 , obtained by another method a substance which he called ...
Página 107
... coagulation . Calcium salts are therefore necessary for coagulation ; this factor is often made use of when blood is wanted in an uncoagulated condition , by precipitating them as oxalates . Fibrinogen and calcium salts will not ...
... coagulation . Calcium salts are therefore necessary for coagulation ; this factor is often made use of when blood is wanted in an uncoagulated condition , by precipitating them as oxalates . Fibrinogen and calcium salts will not ...
Página 108
... coagulation as a nucleo - albuminous substance , named nucleohiston , which arises from the leucocytes , especially from their nuclei , and from platelets . In this substance the nuclein hastens while the histon hinders the coagulation ...
... coagulation as a nucleo - albuminous substance , named nucleohiston , which arises from the leucocytes , especially from their nuclei , and from platelets . In this substance the nuclein hastens while the histon hinders the coagulation ...
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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