The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 páginas |
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Página 2
... nature on similar lines . All these changes are brought about either directly or indirectly by means of living organisms . In the latter case the change is caused by a soluble ferment , or enzyme , which is secreted by the organism ...
... nature on similar lines . All these changes are brought about either directly or indirectly by means of living organisms . In the latter case the change is caused by a soluble ferment , or enzyme , which is secreted by the organism ...
Página 4
... the albumins , which are of a much more complicated nature , but no whit less interesting or important than those occurring in the carbohydrates . CHAPTER I. CHANGES IN THE POLYSACCHARIDES . Of the polysaccharides 4 FERMENTATIONS.
... the albumins , which are of a much more complicated nature , but no whit less interesting or important than those occurring in the carbohydrates . CHAPTER I. CHANGES IN THE POLYSACCHARIDES . Of the polysaccharides 4 FERMENTATIONS.
Página 5
... nature as a reserve material in plants , but also on account of the numerous investigations which have been carried out by various observers , in order to elucidate the chemical changes which it undergoes in plants as the result of the ...
... nature as a reserve material in plants , but also on account of the numerous investigations which have been carried out by various observers , in order to elucidate the chemical changes which it undergoes in plants as the result of the ...
Página 41
... nature of this process is found in the writings of Basil Valentine , about the end of the fifteenth century , and was to the following effect : The scum , which is formed in the process , imparted an internal inflammation to the liquid ...
... nature of this process is found in the writings of Basil Valentine , about the end of the fifteenth century , and was to the following effect : The scum , which is formed in the process , imparted an internal inflammation to the liquid ...
Página 42
... nature of this process ; then Lavoisier took up the investigation of the changes , which was the first work of a really scientific character upon the subject . Instead of using the juices of fruits which had been employed before , he ...
... nature of this process ; then Lavoisier took up the investigation of the changes , which was the first work of a really scientific character upon the subject . Instead of using the juices of fruits which had been employed before , he ...
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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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