Enzymes and their applications / By Dr. Jean Effront ... English translation by Samuel C. Prescott ... v. 1. The enzymes of the carbohydrates. The oxidases.

  • Effront, Jean, 1850-1931.
Date:
1902
Catalogue details

Licence: Public Domain Mark

Credit: Enzymes and their applications / By Dr. Jean Effront ... English translation by Samuel C. Prescott ... v. 1. The enzymes of the carbohydrates. The oxidases. Source: Wellcome Collection.

Provider: This material has been provided by the Augustus C. Long Health Sciences Library at Columbia University and Columbia University Libraries/Information Services, through the Medical Heritage Library. The original may be consulted at the the Augustus C. Long Health Sciences Library at Columbia University and Columbia University.

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    CHAPTER XV. r6le of amylase in the distillery. PAGS Treatment of grains by acid and by malt.—Influence of heating on saccharification.—Choice of temperatures of saccharification.— Principal and secondary saccharification.—Experiments of Ef- front on the alteration of diastases during saccharification.—The infusion process.—Alteration of diastases during the successive stages of the work.—Control of the work in the distillery 175 CHAPTER XVI. QUANTITATIVE STUDY OF MALT. Determination of the diastatic power of malt and mashes according to the methods of Effront.—Determination of saccharifying and liquefying powers.—Determination of the diastatic power of sweet and fermented mashes 195 CHAPTER XVII. MALTASE. Glucase of Cusenier.—Maltase of yeast.—Properties.—Differences between the optimum temperatures of the different glucases.— Maltase of moulds.—Mode of action on starch.—Processes of secretion.—Influence of nitrogenous food.—Different amylo-malt- ases of Laborde 208 CHAPTER XVIII. INDUSTRIAL APPLICATIONS OF MALTASE. Cerealose 220 CHAPTER XIX. INDUSTRIAL APPLICATIONS OF MALTASE. Japanese and Chinese yeasts in general.—Manufacture of Japanese yeast.—Preparation of koji.—Changes produced in the rice.— Composition of koji.—Action of salts.—Manufacture of moto leaven.—Manufacture of the beer sake.—Composition of moto. — Composition of sake. — Manufacture of Chinese yeast.—Properties of Chinese yeast.—Diastase of Chinese yeast.— Influence of temperature and chemical agents.—Native distilleries of the far East.—Utilization of Oriental processes in the distil- leries of western countries.—Works of Takamine, Collette, and Boidin 223