The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 страници 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. |
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Страница 6
... O'Sullivan , and Brücke ascertained that at least two dextrins were formed in this change , one of which was coloured brown by iodine , whilst the other was not visibly affected . Brücke named these respectively erythrodextrin and ...
... O'Sullivan , and Brücke ascertained that at least two dextrins were formed in this change , one of which was coloured brown by iodine , whilst the other was not visibly affected . Brücke named these respectively erythrodextrin and ...
Страница 7
... O'Sullivan stated that four dextrins were formed , one of them being erythrodextrin and the other three achroodextrins . About the same time Herzfeld brought forward still another view of the changes produced in starch , as the result ...
... O'Sullivan stated that four dextrins were formed , one of them being erythrodextrin and the other three achroodextrins . About the same time Herzfeld brought forward still another view of the changes produced in starch , as the result ...
Страница 10
... O'Sullivan in 1879 , which stated that the dextrin molecules do not become smaller at each step , and that " the difference in their behaviour must be accounted for by a difference of relation in the arrangement of the molecules to one ...
... O'Sullivan in 1879 , which stated that the dextrin molecules do not become smaller at each step , and that " the difference in their behaviour must be accounted for by a difference of relation in the arrangement of the molecules to one ...
Страница 12
... O'Sullivan and Tompson have observed this same peculiarity with dextrose when obtained by the inversion of cane sugar . In the same year , Ling and Baker , and Brown and Morris investigated Lintner's isomaltose , and concluded that the ...
... O'Sullivan and Tompson have observed this same peculiarity with dextrose when obtained by the inversion of cane sugar . In the same year , Ling and Baker , and Brown and Morris investigated Lintner's isomaltose , and concluded that the ...
Страница 25
... O'Sullivan Ditto Musculus and Gruber 1878 Brown and Heron 1879 O'Sullivan Ditto Herzfeld . Ditto Brown and Morris 1885 Ditto . 1889 Lintner and Düll 1893 maltose- > 54 maltose . Scheibler and Mittelmeier Ditto Mittelmeier 1895 Ditto ...
... O'Sullivan Ditto Musculus and Gruber 1878 Brown and Heron 1879 O'Sullivan Ditto Herzfeld . Ditto Brown and Morris 1885 Ditto . 1889 Lintner and Düll 1893 maltose- > 54 maltose . Scheibler and Mittelmeier Ditto Mittelmeier 1895 Ditto ...
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Често срещани думи и фрази
acetic acid achroodextrin action of diastase albumin albumoses alcoholic fermentation amylin amylo amylodextrin amylogen Bacillus bacteria Bacterium Bertrand Bourquelot et H butyric acid calcium salts cane sugar carbohydrates carbon atoms carbon dioxide casein cellulose cent CH₂OH Chem chim coagulation compounds Compt contained converted d-glucose decomposed decomposition 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 fructose galactose gelatine glucose glucosides glycerine H. T. Brown H₂O Hérissey hydrogen hydrolysis invertin investigated isomaltose known laccase lactic acid lactose lævulose leucine lipase maltodextrin maltose mannitol melibiose micro-organisms molecular weight molecule of water myosin myosinogen nitrates O'Sullivan observed obtained organism oxidation oxidised oxydase oxygen paramyosinogen Pasteur pepsin peptone physiol polysaccharide presence proteids rend residues shown soluble ferment solution starch substances succinic acid sulphur takes place tion trypsin tyrosine Ueber undergo yeast
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Страница 10 - ... must be accounted for by a difference of relation in the arrangement of the molecules to one another, probably in solution alone.