The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 страници |
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... organisms . In the latter case the change is caused by a soluble ferment , or enzyme , which is secreted by the organism , and which can be employed in the laboratory as a reagent ; similar changes to those which occur in nature can ...
... organisms . In the latter case the change is caused by a soluble ferment , or enzyme , which is secreted by the organism , and which can be employed in the laboratory as a reagent ; similar changes to those which occur in nature can ...
Страница 45
... organisms ; for each kind of fermentation a particular organism . " Besides this and similar fermentations , other changes were known which took place without the presence of living CHANGES IN THE MONOSACCHARIDES . 45.
... organisms ; for each kind of fermentation a particular organism . " Besides this and similar fermentations , other changes were known which took place without the presence of living CHANGES IN THE MONOSACCHARIDES . 45.
Страница 46
... organisms , which are either excreted by them or retained within them to effect intracellular digestion . This view was accepted by Berthelot and Hoppe - Seyler , and it is the one which is most generally held at the present time ...
... organisms , which are either excreted by them or retained within them to effect intracellular digestion . This view was accepted by Berthelot and Hoppe - Seyler , and it is the one which is most generally held at the present time ...
Страница 61
... organisms , though Blondeau , in 1847 , first observed them without discover- ing their significance . It is very probable that an enzyme is the cause of this change , but as yet it has not been isolated from these micro - organisms ...
... organisms , though Blondeau , in 1847 , first observed them without discover- ing their significance . It is very probable that an enzyme is the cause of this change , but as yet it has not been isolated from these micro - organisms ...
Страница 62
... organisms cannot grow in an acid medium , and the production of lactic acid , therefore , necessarily would cease . If the acidity is confined to 0.02-0.5 per cent . , so as to prevent the secondary forma- tion of butyric acid , 98 per ...
... organisms cannot grow in an acid medium , and the production of lactic acid , therefore , necessarily would cease . If the acidity is confined to 0.02-0.5 per cent . , so as to prevent the secondary forma- tion of butyric acid , 98 per ...
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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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