A Handbook of Sugar Analysis : a Practical And Descriptive Treatise for Use in Research, Technical And Control Laboratories
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In our eReader you can find the full English version of the book. Read A Handbook of Sugar Analysis : a Practical And Descriptive Treatise for Use in Research, Technical And Control Laboratories Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book A Handbook of Sugar Analysis : a Practical And Descriptive Treatise for Use in Research, Technical And Control Laboratories
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The occurrence of maltose among the products of incomplete acid conversion has been a subject of much dispute; many chemists hold that, while maltose exists as an intermediate product in the conversion, it is hydrolyzed into glucose almost as quickly as formed, and that the apparent values found for the specific rotation and reduc- ing power of maltose are in reality only the values for mixtures of glu- cose and dextrin. Maltose has been separated, however, as its osazone by Rolfe and Haddock* ...from the acid conversion products of starch and its presence has also been recognized by Sieben,t Vogel,t Weber and MacPherson § and other investigators.
Formation of Dextrins and Reversion Products. — A great differ- ence of opinion also exists as to the nature of the dextrins which are formed during the acid conversion of starch. Some chemists believe that only one dextrin (of about [a]^ -f 200) is formed; other chemists, however, hold that there exists a series of dextrins having different rotations and reducing powers and resembling the amylo-, erythro-, achroo- and maltodextrins of diastatic conversion.
What to read after A Handbook of Sugar Analysis : a Practical And Descriptive Treatise for Use in Research, Technical And Control Laboratories?
You can find similar books in the "Read Also" column, or choose other free books by Charles Albert Browne to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The occurrence of maltose among the products of incomplete acid conversion has been a subject of much dispute; many chemists hold that, while maltose exists as an intermediate product in the conversion, it is hydrolyzed into glucose almost as quickly as formed, and that the apparent values found for the specific rotation and reduc- ing power of maltose are in reality only the values for mixtures of glu- cose and dextrin. Maltose has been separated, however, as its osazone by Rolfe and Haddock* ...from the acid conversion products of starch and its presence has also been recognized by Sieben,t Vogel,t Weber and MacPherson § and other investigators.
Formation of Dextrins and Reversion Products. — A great differ- ence of opinion also exists as to the nature of the dextrins which are formed during the acid conversion of starch. Some chemists believe that only one dextrin (of about [a]^ -f 200) is formed; other chemists, however, hold that there exists a series of dextrins having different rotations and reducing powers and resembling the amylo-, erythro-, achroo- and maltodextrins of diastatic conversion.
What to read after A Handbook of Sugar Analysis : a Practical And Descriptive Treatise for Use in Research, Technical And Control Laboratories?
You can find similar books in the "Read Also" column, or choose other free books by Charles Albert Browne to read onlineMoreLess
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