The Chemical Changes and Products Resulting from Fermentations

Robert Henry Aders Plimmer‏

يناير 1903 · Longmans, Green

معلومات عن هذا الكتاب الإلكتروني

Covers changes in polysaccharides, trisaccharides and disaccharides, monosaccharides, glucosides, esters, urea and uric acid, blood, milk, muscle and in the liquid of the prostrate gland; changes occurring as the result of oxidation, reduction, fermentations and in albumins as the result of the action of pepsin or trypsin; proteolysis by ferments other than pepsin and tripsin; changes resulting in the formation of optically active products; nitrification and denitrification; and changes and products occurring as the result of putrefaction.