The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 páginas |
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Página 10
... probably in solution alone . " This hypothesis , they maintain , provided for intermediate maltodextrins or amylodextrins , whose number was only limited by the size of the original amylin group . In 1890 Emil Fischer synthesised a new ...
... probably in solution alone . " This hypothesis , they maintain , provided for intermediate maltodextrins or amylodextrins , whose number was only limited by the size of the original amylin group . In 1890 Emil Fischer synthesised a new ...
Página 12
... probably simultaneously at several of the dicarbonyl linkings , a number of dextrins are simultaneously formed ; by the further action of diastase , dextrins of smaller molecular weight , and finally maltose , are obtained . Brown and ...
... probably simultaneously at several of the dicarbonyl linkings , a number of dextrins are simultaneously formed ; by the further action of diastase , dextrins of smaller molecular weight , and finally maltose , are obtained . Brown and ...
Página 23
... probably the cause of this observation , other enzymes being present in the diastase solution . Nasse has obtained a sugar which he calls ptyalose , differing from both glucose and maltose , by the action of ptyalin upon starch . The ...
... probably the cause of this observation , other enzymes being present in the diastase solution . Nasse has obtained a sugar which he calls ptyalose , differing from both glucose and maltose , by the action of ptyalin upon starch . The ...
Página 28
... probably very compli- cated , like those of starch ; the ultimate products being a reducing sugar from cellulose and metapectic acid from the pectose ; metapectic acid is probably identical with arabic acid , which is found in gum ...
... probably very compli- cated , like those of starch ; the ultimate products being a reducing sugar from cellulose and metapectic acid from the pectose ; metapectic acid is probably identical with arabic acid , which is found in gum ...
Página 29
... probably a para - compound . The cellulose formed in this decomposition is then acted upon by cytase , which is also secreted by the mould fungi from which the hadromase was obtained . The transformation , which many fruit juices ...
... probably a para - compound . The cellulose formed in this decomposition is then acted upon by cytase , which is also secreted by the mould fungi from which the hadromase was obtained . The transformation , which many fruit juices ...
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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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