Ferments and Their Actions by Karl OppenheimerFerments and Their Actions by Karl Oppenheimer

Ferments and Their Actions

byKarl Oppenheimer

Paperback | February 5, 2012

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1901. Excerpt: ... 149 CHAPTER XIV. THE SACCHARIFYING FERMENTS. Under this heading we can group together a number of enzymes, the activity of which is exercised upon the carbohydrates. They possess the power of transforming more complex substances of this group into simpler compounds. Thus, from starch, maltose and dextrin are produced by means of diastase; from maltose, glucose by mallase; from cane sugar, glucose and fructose by the action of invertase, &c. This specific character, however, must be understood cum grano salts, since the ferments are also capable of decomposing certain other substances of a similar character. Their activity is directed towards single substances or small groups of closely-related substances. The final products of the action of these different enzymes are invariably simple aldoses or ketoses, glucose being usually one of the decomposition products. The process itself must be regarded as a simple hydrolytic decomposition, analogous to that effected by dilute acids. The saccharifying ferments are very widely distributed throughout the animal and vegetable kingdoms, and play a very important part in the economy of the organisms, since from the complex non-assimilable carbohydrates they prepare the simple sugars, which the organism can then utilise for its vital requirements. Thus they fulfil the same function for the carbohydrates as the proteolytic ferments for the proteids. Although certain authorities uphold the view, especially as regards the decomposition of starch, that it is, partially at least, to be attributed to a direct activity of the cell, yet they also cannot deny the importance of the sugar-producing enzymes in the nourishment of the organism. Nomenclature.--As no general agreement has as yet been attained with regard to the names...
Title:Ferments and Their ActionsFormat:PaperbackDimensions:136 pages, 9.69 × 7.44 × 0.29 inPublished:February 5, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217830862

ISBN - 13:9780217830867

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