The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 páginas |
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Página 1
... take place both in plants and animals , and they consist in the building up of a complex molecule from simpler ones ; at the present time , however , we have no knowledge as to how they are produced , but during the last few years ...
... take place both in plants and animals , and they consist in the building up of a complex molecule from simpler ones ; at the present time , however , we have no knowledge as to how they are produced , but during the last few years ...
Página 2
... takes place . All enzymes , as pointed out by Schönbein , are capable of de- composing hydrogen peroxide with the evolution of oxygen , and of producing a blue colouration with guaiacum tincture , beer yeasts only being exceptions with ...
... takes place . All enzymes , as pointed out by Schönbein , are capable of de- composing hydrogen peroxide with the evolution of oxygen , and of producing a blue colouration with guaiacum tincture , beer yeasts only being exceptions with ...
Página 3
... take place in the monosaccharides , especially glucose , and which result in the formation of products other than alcohol , e.g. the production of lactic acid . Hydrolytic changes also occur in the fats and oils , and in urea , and ...
... take place in the monosaccharides , especially glucose , and which result in the formation of products other than alcohol , e.g. the production of lactic acid . Hydrolytic changes also occur in the fats and oils , and in urea , and ...
Página 8
... takes place , and a dextrin - like residue is left . The group which is split off is hydrolysed and forms maltodextrin S C12H22O11 ( C12H20010 ) , one molecule of water being taken up . It is then further changed into maltose by the ...
... takes place , and a dextrin - like residue is left . The group which is split off is hydrolysed and forms maltodextrin S C12H22O11 ( C12H20010 ) , one molecule of water being taken up . It is then further changed into maltose by the ...
Página 12
... takes place at the carbonyl linkings , two molecules , each contain- ing an aldehyde group , being formed , and the particular glucose residue is connected with the remainder of the molecule by a monocarbonyl linking . These ...
... takes place at the carbonyl linkings , two molecules , each contain- ing an aldehyde group , being formed , and the particular glucose residue is connected with the remainder of the molecule by a monocarbonyl linking . These ...
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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