The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 páginas |
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Página 5
... constitution , as well as the con- stitution of the several decomposition products obtained from it during the process . As is well known , a thin starch paste , containing about one or two per cent . of starch , to which a little ...
... constitution , as well as the con- stitution of the several decomposition products obtained from it during the process . As is well known , a thin starch paste , containing about one or two per cent . of starch , to which a little ...
Página 9
... constitution of starch , and the hydrolytic action of diastase upon it . The starch molecule was still supposed to consist of four complex amylin groups arranged symmetrically round a fifth similar group , which constituted a molecular ...
... constitution of starch , and the hydrolytic action of diastase upon it . The starch molecule was still supposed to consist of four complex amylin groups arranged symmetrically round a fifth similar group , which constituted a molecular ...
Página 11
... constitution of starch , dextrin , and the bioses , etc. , except in the difference of the number of glucose residues in the molecule . The glucose molecules are capable of combining in two ways , either one or both of the carbonyl ...
... constitution of starch , dextrin , and the bioses , etc. , except in the difference of the number of glucose residues in the molecule . The glucose molecules are capable of combining in two ways , either one or both of the carbonyl ...
Página 14
... constitution of maltodextrin and the derived acids which is as follows : maltodextrin is made up of a number of C12- or maltose residues , since it is completely hydrolysable to maltose , but still retains a terminal CHO 14 FERMENTATIONS .
... constitution of maltodextrin and the derived acids which is as follows : maltodextrin is made up of a number of C12- or maltose residues , since it is completely hydrolysable to maltose , but still retains a terminal CHO 14 FERMENTATIONS .
Página 15
... constitutional formula for maltose- CH , OH – CHOH – CH— ( CHOH ) , — CH – O – CH , — ( CHOH ) , — CHO be accepted , the polysaccharide maltodextrin may be regarded as made up of three such molecules , with the elimination of two ...
... constitutional formula for maltose- CH , OH – CHOH – CH— ( CHOH ) , — CH – O – CH , — ( CHOH ) , — CHO be accepted , the polysaccharide maltodextrin may be regarded as made up of three such molecules , with the elimination of two ...
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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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