The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 páginas Covers changes in polysaccharides, trisaccharides and disaccharides, monosaccharides, glucosides, esters, urea and uric acid, blood, milk, muscle and in the liquid of the prostrate gland; changes occurring as the result of oxidation, reduction, fermentations and in albumins as the result of the action of pepsin or trypsin; proteolysis by ferments other than pepsin and tripsin; changes resulting in the formation of optically active products; nitrification and denitrification; and changes and products occurring as the result of putrefaction. |
Otras ediciones - Ver todas
Términos y frases comunes
acetic acid achroodextrin action of diastase albumin albumoses alcoholic fermentation amylodextrin amylogen antipeptone Bacillus bacteria Bertrand Bourquelot et H Brieger butyric acid calcium salts cane sugar carbohydrates carbon dioxide casein cent CH2OH Chem chemical changes chim CHOH coagulation colour compounds Compt contained converted decomposed decomposition deutsch dextrin dextrose diastase digestion disaccharides E. E. Bourquelot Emmerling emulsin enzyme equation erythrodextrin ester extract ferment soluble fermentation fibrin fibrin ferment fibrinogen Fischer formation formed formula Frankland Gährung galactose gelatine glucose glucosides glycerine H. T. Brown Hérissey heteroalbumose hydrogen hydrolysis invertin investigated isomaltose Journ laccase lactic acid lactose lævulose leucine maltodextrin maltose mannitol micro-organisms molecular weight molecule of water monosaccharides Musculus myosinogen nitrates O'Sullivan observed obtained organism oxidation oxidised oxydase oxygen Pasteur pepsin peptone pharm physiol POLYSACCHARIDES presence proteids rend residue shown solution starch substances succinic acid sulphur takes place Trans trypsin tyrosine Ueber undergo yeast
Pasajes populares
Página 10 - the difference in their behaviour must be accounted for by a difference of relation in the arrangement of the molecules to one another, probably in solution alone.
Página 1 - of compounds—the carbohydrates and the albumins. These are the materials used by young plants and animals as foodstuffs ; as such, however, they cannot be assimilated, but must first undergo the changes which will be described in
Página 58 - enzymes, and that the enzymes themselves must be built up in a manner correlative to that of these glucosides, like lock and key.
Página 69 - to the presence of the group CH 2 OH—CHOH, which is contained
Página 36 - a solution containing 58 per cent, of glucose and 2 per cent, of maltose hydrate;
Página 58 - only hydrolysed by maltase, and not at all by emulsin, which attacks only the ]3-
Página 58 - that one of the asymmetric carbon atoms is different in the a- and /3- compounds:—
Página 1 - THE majority of the chemical changes which are the result of fermentation occur in two
Página 33 - the rate of change is proportional to the amount of the substance