The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 страници |
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Страница 3
... glucose , are very closely allied , and the chemical changes which these undergo as the result of fermentation are best considered before those which take place in the monosaccharides , especially glucose , and which result in the ...
... glucose , are very closely allied , and the chemical changes which these undergo as the result of fermentation are best considered before those which take place in the monosaccharides , especially glucose , and which result in the ...
Страница 10
... glucose , which he termed isomaltose ; and Lintner , in 1891 , who had been investigating the diastatic hydro- lysis of starch , obtained a sugar of which he made the osazone , which corresponded in its properties with the osazone ...
... glucose , which he termed isomaltose ; and Lintner , in 1891 , who had been investigating the diastatic hydro- lysis of starch , obtained a sugar of which he made the osazone , which corresponded in its properties with the osazone ...
Страница 11
... glucose residues in the molecule . The glucose molecules are capable of combining in two ways , either one or both of the carbonyl groups taking part ; in the former case an aldehyde is formed , but not in the latter ; thus there are ...
... glucose residues in the molecule . The glucose molecules are capable of combining in two ways , either one or both of the carbonyl groups taking part ; in the former case an aldehyde is formed , but not in the latter ; thus there are ...
Страница 12
... glucose residue is connected with the remainder of the molecule by a monocarbonyl linking . These intermediate substances form dextrins , and as hydrolysis takes place probably simultaneously at several of the dicarbonyl linkings , a ...
... glucose residue is connected with the remainder of the molecule by a monocarbonyl linking . These intermediate substances form dextrins , and as hydrolysis takes place probably simultaneously at several of the dicarbonyl linkings , a ...
Страница 14
... glucose and a simpler acid containing five carbon atoms , which is a quite different result . The B acid gave the same products , on hydrolysis , as the A acid . The five carbon atom acid appeared to be a normal acid derived from a ...
... glucose and a simpler acid containing five carbon atoms , which is a quite different result . The B acid gave the same products , on hydrolysis , as the A acid . The five carbon atom acid appeared to be a normal acid derived from a ...
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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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