The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 páginas |
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Página 3
... shown that the blue colouration produced in guaiacum tincture is due to the action of a separate enzyme , belonging to the class of oxydases , and Loew has still more recently made experiments showing that the power of decomposing ...
... shown that the blue colouration produced in guaiacum tincture is due to the action of a separate enzyme , belonging to the class of oxydases , and Loew has still more recently made experiments showing that the power of decomposing ...
Página 8
... shown by the following properties : ( 1 ) it cannot be separated into maltose and dextrin by dialysis ; ( 2 ) it is completely converted into maltose by the action of diastase , whereas a mixture would leave a residue of dextrin ; ( 3 ) ...
... shown by the following properties : ( 1 ) it cannot be separated into maltose and dextrin by dialysis ; ( 2 ) it is completely converted into maltose by the action of diastase , whereas a mixture would leave a residue of dextrin ; ( 3 ) ...
Página 16
... shown by E. Fischer to exist in their behaviour to glucosides . The constitution of maltodextrinic acid A can only be explained by assuming that the terminal C12- group of the maltodextrin is attacked in such a way that by simultaneous ...
... shown by E. Fischer to exist in their behaviour to glucosides . The constitution of maltodextrinic acid A can only be explained by assuming that the terminal C12- group of the maltodextrin is attacked in such a way that by simultaneous ...
Página 22
... shown that Grenz- dextrin I. has the formula C72H124062 , and consequently it contains four of these residues ; amylogen , which has the formula C54H96O48 , can only give one of these residues , so that starch must contain at least four ...
... shown that Grenz- dextrin I. has the formula C72H124062 , and consequently it contains four of these residues ; amylogen , which has the formula C54H96O48 , can only give one of these residues , so that starch must contain at least four ...
Página 33
... shown by Berthelot , in 1860 , to be due to the action of the enzyme invertin . This ferment converts cane sugar into d - glucose and d - fructose , and the change can be demonstrated in two ways : ( 1 ) the solution before the action ...
... shown by Berthelot , in 1860 , to be due to the action of the enzyme invertin . This ferment converts cane sugar into d - glucose and d - fructose , and the change can be demonstrated in two ways : ( 1 ) the solution before the action ...
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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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