Analysis of the Apple
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dry apple.
Cellular fibre, 32.03 190.879 Glutinous matter with a little fat and wax, 1.94 11.463 Dextrine, 31.44 186.805 Sugar and extract, 83.25 497.627 Malic acid,..., 3.17 19.585 Albumen, 13.79 83.720 Casein, 1.64 9.921 Dry matter, 167.26 1000.000 Water, 826.64 Loss, 6.10 1000.000 The ripe apple is rich in sugar and a body analogous to gum, called dextrine, which has the same composition as starch, but differs from it in being soluble in cold water, and not colored blue with iodine. It de- r...ives its name from the action of its solution on polarized light, it caus- ing the plane of polarization to deviate to the right ; hence its name — dextrine.
Dextrine and gum should not be confounded with each other.
They differ very materially in many respects. The former possesses the property of being converted into grape sugar by sulphuric acid and by diastaste, while the latter does not. Dextrine belongs to the class of bodies which are susceptible of nourishing the animal body. All the starch taken as food is converted into dextrine before it is assimilat- ed by the system.
What to read after Analysis of the Apple?
You can find similar books in the "Read Also" column, or choose other free books by Salisbury, James Henry, 1823-1905. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
dry apple.
Cellular fibre, 32.03 190.879 Glutinous matter with a little fat and wax, 1.94 11.463 Dextrine, 31.44 186.805 Sugar and extract, 83.25 497.627 Malic acid,..., 3.17 19.585 Albumen, 13.79 83.720 Casein, 1.64 9.921 Dry matter, 167.26 1000.000 Water, 826.64 Loss, 6.10 1000.000 The ripe apple is rich in sugar and a body analogous to gum, called dextrine, which has the same composition as starch, but differs from it in being soluble in cold water, and not colored blue with iodine. It de- r...ives its name from the action of its solution on polarized light, it caus- ing the plane of polarization to deviate to the right ; hence its name — dextrine.
Dextrine and gum should not be confounded with each other.
They differ very materially in many respects. The former possesses the property of being converted into grape sugar by sulphuric acid and by diastaste, while the latter does not. Dextrine belongs to the class of bodies which are susceptible of nourishing the animal body. All the starch taken as food is converted into dextrine before it is assimilat- ed by the system.
What to read after Analysis of the Apple?
You can find similar books in the "Read Also" column, or choose other free books by Salisbury, James Henry, 1823-1905. [from Old Catalog] to read onlineMoreLess
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