The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 страници |
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Страница 11
... equations to represent the formation of these substances : - ( C12H20O10 ) 54 + 3H2O = 3 [ ( C12H20O10 ) 17.C12H22O11 ] Amidulin , or amylodextrin . 3 [ ( C12H20O10 ) 17.C12H22O11 ] + 6H2O Erythrodextrin . Erythrodextrin . = 9 ...
... equations to represent the formation of these substances : - ( C12H20O10 ) 54 + 3H2O = 3 [ ( C12H20O10 ) 17.C12H22O11 ] Amidulin , or amylodextrin . 3 [ ( C12H20O10 ) 17.C12H22O11 ] + 6H2O Erythrodextrin . Erythrodextrin . = 9 ...
Страница 17
... equations : - 1. Diastatic- C12H21010 C12H21010 CC12H2009 + H2O = 0 + C12H22O11 C5H9O5 C5H9O5 Maltodextrinic acid B. Maltose . Maltodextrinic acid A. 2. Acids- C12H21O10 C12H2009 + 4H2O = 4C6H12O6 + C5H10O6 C5H9O5 d - glucose . Pentose ...
... equations : - 1. Diastatic- C12H21010 C12H21010 CC12H2009 + H2O = 0 + C12H22O11 C5H9O5 C5H9O5 Maltodextrinic acid B. Maltose . Maltodextrinic acid A. 2. Acids- C12H21O10 C12H2009 + 4H2O = 4C6H12O6 + C5H10O6 C5H9O5 d - glucose . Pentose ...
Страница 19
... equation representing its forma- tion from starch together with maltose in the proportion of 1 to 4 becomes : - 100 C12H2001081 H2O = 80 C12H22O11 + ( C6H10O5 ) 39 C6H12O6 The starch molecule cannot be less than five times that of ...
... equation representing its forma- tion from starch together with maltose in the proportion of 1 to 4 becomes : - 100 C12H2001081 H2O = 80 C12H22O11 + ( C6H10O5 ) 39 C6H12O6 The starch molecule cannot be less than five times that of ...
Страница 31
... equations represent these changes : - ( 1 ) C18H32016 + H2O = C6H12O6 + C12H22O11 Raffinose . Fructose . Melibiose . ( 2 ) C12H22O11 + H2O = C6H12O6 + C6H12O6 Melibiose . Glucose . Galactose . This hydrolysis was formerly attributed to ...
... equations represent these changes : - ( 1 ) C18H32016 + H2O = C6H12O6 + C12H22O11 Raffinose . Fructose . Melibiose . ( 2 ) C12H22O11 + H2O = C6H12O6 + C6H12O6 Melibiose . Glucose . Galactose . This hydrolysis was formerly attributed to ...
Страница 33
... equation which represents this change is : - C12H22O11 + H2O = C6H12O6 + C6H12O6 Cane sugar . d - glucose . d - fructose . The rate of this change is at first very rapid , but as the hydrolysis proceeds , it gradually diminishes ...
... equation which represents this change is : - C12H22O11 + H2O = C6H12O6 + C6H12O6 Cane sugar . d - glucose . d - fructose . The rate of this change is at first very rapid , but as the hydrolysis proceeds , it gradually diminishes ...
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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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