The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 páginas |
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Página 6
... dextrin , the reddish - brown to a dextrin , and the cessation of colour - change indicates the presence of another dextrin and maltose . These changes , then , are the result of the hydrolysis of the starch through a series of dextrins ...
... dextrin , the reddish - brown to a dextrin , and the cessation of colour - change indicates the presence of another dextrin and maltose . These changes , then , are the result of the hydrolysis of the starch through a series of dextrins ...
Página 7
... dextrin of lower mole- cular weight being left at each stage , and eight of these dextrins are possible ; the group ... dextrin and erythro- dextrin were formed . He concluded , therefore , that there was consecutively a conversion of ...
... dextrin of lower mole- cular weight being left at each stage , and eight of these dextrins are possible ; the group ... dextrin and erythro- dextrin were formed . He concluded , therefore , that there was consecutively a conversion of ...
Página 8
... dextrin were formed as end products , and that the dextrin was further hydrolysed only with great difficulty . They obtained also an intermediate product which they called maltodextrin , and this was found to be produced in varying ...
... dextrin were formed as end products , and that the dextrin was further hydrolysed only with great difficulty . They obtained also an intermediate product which they called maltodextrin , and this was found to be produced in varying ...
Página 9
... dextrin . This substance formed the subject of a paper by Brown and Morris in 1889 ; they found it to be a definite chemical compound , and not a mixture of maltose and dextrin , although its composition could be expressed in the terms ...
... dextrin . This substance formed the subject of a paper by Brown and Morris in 1889 ; they found it to be a definite chemical compound , and not a mixture of maltose and dextrin , although its composition could be expressed in the terms ...
Página 10
... dextrin which is so slowly acted upon . The four readily hydrolysable amylin groups were regarded as of equal value , which is in accordance with the view put forward by O'Sullivan in 1879 , which stated that the dextrin molecules do ...
... dextrin which is so slowly acted upon . The four readily hydrolysable amylin groups were regarded as of equal value , which is in accordance with the view put forward by O'Sullivan in 1879 , which stated that the dextrin molecules do ...
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Términos y frases comunes
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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