An Introduction to Bacteriological And Enzyme Chemistry
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This removal takes place partly in what is known as the ' puering ' or ' bating ' process and partly in the subsequent ' drenching. ' In the ' puering ' process the skins are placed in a bath of dog's dung or similar material, when, in addition to many other changes, e. G. , the action of proteolytic enzymes on the albumin con- stituents of the skin, ammonium salts of butyric and other acids are formed, which exercise a solvent action on the lime. This is completed in the ' drenching ' process,... where the skins from the bate, after washing, are placed in an infusion of bran. A mixture of organic acids, chiefly lactic, 158 BACTERIOLOGICAL AND ENZYME CHEMISTRY is produced from the fermenting bran, which removes the last traces of lime.
The very important application of the lactic fermentation to dairy practice will be referred to in the special chapter on the applications of bacteriological chemistry to agriculture.
CHAPTER X THE FERMENTATION OF CELLULOSE AND ALLIED BODIES CELLULOSE, broadly speaking, constitutes the framework of the vegetable world, and when the vast quantity of vegetable matter on the face of the globe is considered, a knowledge of the changes which accompany its decomposition and absorption into the cycle of life is seen to be of the first import- ance.
What to read after An Introduction to Bacteriological And Enzyme Chemistry?
You can find similar books in the "Read Also" column, or choose other free books by Gilbert J Gilbert John Fowler to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
This removal takes place partly in what is known as the ' puering ' or ' bating ' process and partly in the subsequent ' drenching. ' In the ' puering ' process the skins are placed in a bath of dog's dung or similar material, when, in addition to many other changes, e. G. , the action of proteolytic enzymes on the albumin con- stituents of the skin, ammonium salts of butyric and other acids are formed, which exercise a solvent action on the lime. This is completed in the ' drenching ' process,... where the skins from the bate, after washing, are placed in an infusion of bran. A mixture of organic acids, chiefly lactic, 158 BACTERIOLOGICAL AND ENZYME CHEMISTRY is produced from the fermenting bran, which removes the last traces of lime.
The very important application of the lactic fermentation to dairy practice will be referred to in the special chapter on the applications of bacteriological chemistry to agriculture.
CHAPTER X THE FERMENTATION OF CELLULOSE AND ALLIED BODIES CELLULOSE, broadly speaking, constitutes the framework of the vegetable world, and when the vast quantity of vegetable matter on the face of the globe is considered, a knowledge of the changes which accompany its decomposition and absorption into the cycle of life is seen to be of the first import- ance.
What to read after An Introduction to Bacteriological And Enzyme Chemistry?
You can find similar books in the "Read Also" column, or choose other free books by Gilbert J Gilbert John Fowler to read onlineMoreLess
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