Studies in Carbohydrates the Composition And Digestibility of Wheat Bread And a
Studies in Carbohydrates the Composition And Digestibility of Wheat Bread And a
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Of Fehling's FREE INSTITUTE OF SCIENCE STUDIES IN CARBOHYDRATES 39 solution was ascertained by comparison, after three or four hours' standing; when the last of the blue color could be recognized, a check was made with potassium ferrocyanid solution. The end point under these conditions cor- responded to 0. 008 gm. Of maltose for 2 c. C. Of Fehling's solution.
Correction was made for the amount of moisture in the bread and the result expressed as per cent.
EXPERIMENTS WITH STARCH Preliminary ex...periments were made with raw starch, starch cooked below and at the boiling temperature, starch as found in bread, crackers, peas, beans, and lentils. In each case microscopic examination was made. Experiments were also made to determine the gelatinization points of some starches.
i. RAW STARCH. In this experiment potato, sago, sweet potato, tapioca, wheat, buckwheat, oat, rice, barley, pea, and bsan starches were studied under the microscope, with and without polarized light and selenite plates, and with water, chloral hydrate, and glycerol as mounting media.
What to read after Studies in Carbohydrates the Composition And Digestibility of Wheat Bread And a?
You can find similar books in the "Read Also" column, or choose other free books by Charles H Charles Herbert Lawall to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Of Fehling's FREE INSTITUTE OF SCIENCE STUDIES IN CARBOHYDRATES 39 solution was ascertained by comparison, after three or four hours' standing; when the last of the blue color could be recognized, a check was made with potassium ferrocyanid solution. The end point under these conditions cor- responded to 0. 008 gm. Of maltose for 2 c. C. Of Fehling's solution.
Correction was made for the amount of moisture in the bread and the result expressed as per cent.
EXPERIMENTS WITH STARCH Preliminary ex...periments were made with raw starch, starch cooked below and at the boiling temperature, starch as found in bread, crackers, peas, beans, and lentils. In each case microscopic examination was made. Experiments were also made to determine the gelatinization points of some starches.
i. RAW STARCH. In this experiment potato, sago, sweet potato, tapioca, wheat, buckwheat, oat, rice, barley, pea, and bsan starches were studied under the microscope, with and without polarized light and selenite plates, and with water, chloral hydrate, and glycerol as mounting media.
What to read after Studies in Carbohydrates the Composition And Digestibility of Wheat Bread And a?
You can find similar books in the "Read Also" column, or choose other free books by Charles H Charles Herbert Lawall to read onlineMoreLess
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