The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 páginas |
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Página 3
... considered before those which 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 ...
... considered before those which 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 ...
Página 6
... considered them to be identical , and said that they were convertible into maltose by malt extract . Further investigations were made by Musculus and Gruber in 1878 , who came to the conclusion that at least three achroodextrins were ...
... considered them to be identical , and said that they were convertible into maltose by malt extract . Further investigations were made by Musculus and Gruber in 1878 , who came to the conclusion that at least three achroodextrins were ...
Página 8
... considered to be impure . The following theory was framed to account for these facts : Since only four - fifths of the starch is readily con- verted into maltose , the formula of starch is at least 5 ( C12H20010 ) 3 , and consists of ...
... considered to be impure . The following theory was framed to account for these facts : Since only four - fifths of the starch is readily con- verted into maltose , the formula of starch is at least 5 ( C12H20010 ) 3 , and consists of ...
Página 11
... considered that isomaltose occurs amongst the transformation - products of starch . About the same time ( 1893 ) , Scheibler and Mittelmeier evolved another theory , as they did not agree with that of Lintner and Düll . Scheibler and ...
... considered that isomaltose occurs amongst the transformation - products of starch . About the same time ( 1893 ) , Scheibler and Mittelmeier evolved another theory , as they did not agree with that of Lintner and Düll . Scheibler and ...
Página 12
... considered that maltose was the only sugar obtained . Ost , in 1896 , again confirmed the presence of maltose , and Pottevin , in 1899 , also came to the same conclusion . These various observations definitely prove that maltose is the ...
... considered that maltose was the only sugar obtained . Ost , in 1896 , again confirmed the presence of maltose , and Pottevin , in 1899 , also came to the same conclusion . These various observations definitely prove that maltose is the ...
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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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