The Chemical Changes and Products Resulting from FermentationsLongmans, Green, 1903 - 184 страници |
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... out by Schönbein , are capable of de- composing hydrogen peroxide with the evolution of oxygen , and of producing a blue colouration with guaiacum tincture , beer yeasts only being exceptions with regard to the latter 2 FERMENTATIONS .
... out by Schönbein , are capable of de- composing hydrogen peroxide with the evolution of oxygen , and of producing a blue colouration with guaiacum tincture , beer yeasts only being exceptions with regard to the latter 2 FERMENTATIONS .
Страница 3
Robert Henry Aders Plimmer. beer yeasts only being exceptions with regard to the latter test . It has lately been shown that the blue colouration produced in guaiacum tincture is due to the action of a separate enzyme , belonging to the ...
Robert Henry Aders Plimmer. beer yeasts only being exceptions with regard to the latter test . It has lately been shown that the blue colouration produced in guaiacum tincture is due to the action of a separate enzyme , belonging to the ...
Страница 27
... regards the molecular weight of glycogen , the most recent determinations have been made by Jackson , who used carefully purified glycogen , and found that the amount of lowering of the freezing - point corresponded to a molecular ...
... regards the molecular weight of glycogen , the most recent determinations have been made by Jackson , who used carefully purified glycogen , and found that the amount of lowering of the freezing - point corresponded to a molecular ...
Страница 36
... regards the synthetic action of maltase , but he states that isomaltose , not maltose , is the synthetical product . Hill has denied this , saying that the conditions of the experiments were different in the two cases , and that the ...
... regards the synthetic action of maltase , but he states that isomaltose , not maltose , is the synthetical product . Hill has denied this , saying that the conditions of the experiments were different in the two cases , and that the ...
Страница 38
... these compounds can thus be used in the place of their disaccharides for testing their behaviour with regard to the action of ferments . These investigators have also synthesised three new disaccharides , which 38 FERMENTATIONS .
... these compounds can thus be used in the place of their disaccharides for testing their behaviour with regard to the action of ferments . These investigators have also synthesised three new disaccharides , which 38 FERMENTATIONS .
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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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