Enzymes And Their Applications
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The bacteria found in difficultly fermentable molasses are only FERMENTy4TION OF MOLASSES. 99 destroyed at a temperature of iio°, though they may be easily removed either by filtration or by decantation.
BIBLIOGRAPHY.
EflFront. — Etude sur la fermentation des melasses. Moniteur scientifique, 1894, p. 461.
Bulletin de la Societe d' encouragement pour I'industrie nationale, 1894.
CHAPTER VIII.
AMYLASE.
Presence of amylase in vegetable and animal cells. — Preparation. — Cohn- heim's method. — Lint...ner's method. — Effront's method. — Wroblew- sky's method. — Properties. — Influence of quantity, time, and tempera- ture. — Influence of chemical agents; acids, alkalies, salts.-^Substances which accelerate diastatic action.
The enzyme called amylase, or simply diastase, is a solu- ble ferment hydrating starch and transforming it into mal- tose and dextrins.
The existence of this enzyme was first observed by Kirchofif, in 1814, in gluten. Dubrunfaut, Payen, and Persoz have since studied this substance thoroughly.
What to read after Enzymes And Their Applications?
You can find similar books in the "Read Also" column, or choose other free books by Effront, Jean, 1850-1931 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The bacteria found in difficultly fermentable molasses are only FERMENTy4TION OF MOLASSES. 99 destroyed at a temperature of iio°, though they may be easily removed either by filtration or by decantation.
BIBLIOGRAPHY.
EflFront. — Etude sur la fermentation des melasses. Moniteur scientifique, 1894, p. 461.
Bulletin de la Societe d' encouragement pour I'industrie nationale, 1894.
CHAPTER VIII.
AMYLASE.
Presence of amylase in vegetable and animal cells. — Preparation. — Cohn- heim's method. — Lint...ner's method. — Effront's method. — Wroblew- sky's method. — Properties. — Influence of quantity, time, and tempera- ture. — Influence of chemical agents; acids, alkalies, salts.-^Substances which accelerate diastatic action.
The enzyme called amylase, or simply diastase, is a solu- ble ferment hydrating starch and transforming it into mal- tose and dextrins.
The existence of this enzyme was first observed by Kirchofif, in 1814, in gluten. Dubrunfaut, Payen, and Persoz have since studied this substance thoroughly.
What to read after Enzymes And Their Applications?
You can find similar books in the "Read Also" column, or choose other free books by Effront, Jean, 1850-1931 to read onlineMoreLess
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