The simple carbohydrates and the glucosides / by E. Frankland Armstrong.
- Edward Frankland Armstrong
- Date:
- 1910
Licence: In copyright
Credit: The simple carbohydrates and the glucosides / by E. Frankland Armstrong. Source: Wellcome Collection.
120/132 page 104
![p-F- of arabiuo,‘h “S p-F- i,,du“d by ,h' Pn,m°■ A. Harden. The chemical action on glucose of the lactose fermenting organisms of the faces. J. Hygiene, 1905, 5,488-493. 65 J A. Harden. The chemical action of Bacillus coli communis and similar organisms on carbohydrates and allied compounds. J. Chem. Soc., 1901, 79, 610-628. A. Harden and G. S. Walpole. Chemical action of bacillus lactis aerogenes on glucose and mannitol. Proc. Roy. Soc., 1906, 77 B, 399-405. T. A. Henry and S. J. M. Auld. On the probable existence of emulsin in yeast. Proc. Roy. Soc., 1905, 76 B, 568-580. J H. ter Meulen. Recherches experimentalcs stir la nature des sucres de quelqucs glucosides. Rec. trav. Chim., 1905, 24, 444-483. H. Pottevin. Influence de la configuration stereochimique des glucosides sur Vactivite des diastases hydrolytiques. Ann. Inst. Pasteur, 1903, 17, 31. Compt. rend., 1903, 136, 169-171. T. Purdie and J. C. Irvine. The stereoisomeric tetramcthyl methyl glucosides and tetra- methylglucosc. J. Chem. Soc., 1904, 85, 1049-1070. E. Salkowski. Verbal ten der Pentosen im Thierkorper. Zeit. physiol. Chem., 1901, 32 393-412- A. Slator. Chemical dynamics of alcoholic fermentation by yeast. T. Chem. Soc. 1906, 89, 128-142. A. Slator. The factors which influence the rate of alcoholic fermentation. Brit. Assoc. Report, Dublin, 1908, 674-675. A. Slator. Studies in fermentation. Part II. The mechanism of alcoholic fermentation. J. Chem. Soc., 1908, 93, 217-241. G. Tamman. Die Reactionen der ungeformten Fermente. Zeit. physiol. Chem., 1892, 16, 271-328. G. Tamman. Zur Wirkung ungefonnter Fermente. Zeit. physikal Chem., 1895, 28, 426. G. Tamman. Ueber die Wirkung der Fermente. Zeit. physikal Chem., 1889, 3, 25-37. REFERENCES TO CHAPTER VI.—HYDROLYSIS. E. Frankland Armstrong. Enzyme action. II. The rate of the change conditioned by sucroclastic enzymes and its bearing on the law of mass action. Proc. Roy. Soc., I9°4> 73* 500-516. E. Frankland Armstrong. Enzyme action. V. Hydrolysis of isomeric glucosides and galactosides by acids and enzymes. Proc. Roy. Soc., 1904, 74, 188-194. E. Frankland Armstrong and R. J. Caldwell. Enzyme action. IV. and VI. The sucroclastic action of acids as contrasted with that of enzymes. Proc. Roy. Soc., 1904. 73- 526-537 ; 74, 195-201. H. E. Armstrong and VV. H. Glover. Enzyme action. XI. Hydrolysis of raffinose by acids and enzymes. Proc. Roy. Soc., 1908, 80 B, 312-321. S. Arrhenius. Die Reaktionsgeschwindigkeit bei der Inversion von Rohrzucker durch Sduren. Zeit. physikal Chem., 1889, 4, 226-248. A. J. Brown. Enzyme action. [Velocity of inversion of cane sugar by invertase.] J. Chem. Soc., 1902, 81, 373-388. H. T. Brown and S. Pickering. Thermochemistry of carbohydrate hydrolysis. J. Chem. Soc., 1897, 71, 783-795. R. J. Caldwell. Hydrolysis of cane sugar by d- and l-camphor-fl-sulphonic acid. Proc. Roy. Soc., 1904, 74, 184-187. R. J. Caldwell. The hydrolysis of sugars. [Contains a complete bibliography.] Brit. Assoc. Report, York, 1906, 267-292. V. Henri. Influence du sucre inverti sur la vitesse d'inversion par la sucrose. Compt. rend. Soc. Biol., 1901, 53, 288. E. Meissl. Maltose. J. prakt. Chem., 1882, 25, 114-130. W. Ostwald. Das clektrische Leitungsvermogen der Sduren. J. prakt. Chem., 1884, 30, 93-95- W. Ostwald. Die Inversion des Rohrzuckers, II. J. prakt. Chem., 1885, 31, 307-317.](https://iiif.wellcomecollection.org/image/b28062954_0120.jp2/full/800%2C/0/default.jpg)
