APAKAH MAKSUD PECTIC ACID dalam CORSICA?
Asid pektik
Asid pektik, juga dikenali sebagai asid polygalacturonic, adalah asid gelatinous telus yang tidak larut dalam air yang terdapat dalam buah masak dan beberapa sayuran. Ia adalah produk degradasi pektin dalam tumbuhan, dan dihasilkan melalui interaksi antara pektinase dan pektin.
Definisi pectic acid dalam kamus Corsica
Takrif asid pektik dalam kamus adalah asid kompleks yang mengandungi arabinose dan galaktosa yang berlaku dalam buah masak, bit dan sayur-sayuran lain. Formula: C35H50O33.
CORSICA BUKU YANG BERKAIT DENGAN «PECTIC ACID»
Ketahui penggunaan
pectic acid dalam pilihan bibliografi berikut. Buku yang berkait dengan
pectic acid dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Corsica.
1
Essentials of Food Science
Pectic acid is a shorter-chain derivative of pectinic acid that is formed as fruit
overripens. Enzymes, such as polygalacturonase and pectinesterase, cause
depolymerization and demethylation of the pectinic acid, respectively. Complete
...
Vickie Vaclavik, Elizabeth W. Christian,
2007
Pectic acid is an unbranchcd molecule made up of about 100 units of D-
galacturonic acid residues. The monomers are linked through 1-4 linkages.
Pectin is an extensively esterified pectic acid. Several carboxyl groups exist as
methyl esters.
S Sadasivam, A. Manickam,
1996
ANALYSES OF PECTIC ACID. BY M. V. KEGNAULT. The properties of pectic
acid were carefully studied by M. Bra- connot, who first extracted it in a pure state
from the roots and barks of trees. But the composition of this acid, which acts so ...
Pectic acid, soluble in water, is probably the precursor of pectin and protopectin.
Pectin, an important component of primary walls, is sold commercially as a
gelling agent in fruit jellies. Protopectin, in association with calcium or
magnesium, ...
5
A Dictionary of Chemistry and the Allied Branches of Other ...
Fromberg prepared his pectic acid from turnips by comminution, washing with
cold water, and boiling with very dilute carbonate of sodium. According to D ivers
(Chem. Soc. J. xvii. 91) pectic acid is produced, together with parapectic acid, ...
6
A Dictionary of Chemistry
According to Fre1 my, pectic acid prepared in the ordinary way (probably
according to methods 2 and 3) contains albuminous substances which may be
more easily precipitated by small quantities of basic acetate of lead, after
prolonged ...
Moreover, pectic acid forms a product of high viscosity solution having a good
film-forming properties. Constitution : Pectin, as normally isolated from plant
material, is found to be a mixture of mainly three polysaccharides namely pectic
acid as ...
8
A Treatise on Food and Diet: With Observations on the ...
that pectine and pectic acid are identical in composition: the latter chemist gives
Cn H8 PECTINE AND PECTIC ACID. 69 6. THE PEOTINACEOUS ALIMENTARY
PRINCIPLE. (Vegetable .Telly.) Jelly is of two kinds—-animal and vegetable.
Jonathan Pereira, Charles Alfred Lee,
1851
9
CRC Handbook of Food Additives, Second Edition
Table 5 NOMENCLATURE OF PECTIC ENZYMES Acting on pectin Pectin
methylesterases (PME) Polymethylgalacturonases (PMG) Pectin lyases (PL)
Endo-PMG Endo-PL Exo-PMG Exo-PL Acting on pectic acid Polygalacturonases
(PG) ...
10
Quarterly Journal of Science, Literature, and the Arts
being pressed between filtering paper, was found to dry with great facility. This
was then decomposed by excess of sulphuric acid, and the mixed precipitate of
sulphate of baryta and pectic acid boiled with caustic soda by filtration, the
pectate ...
BARANGAN BERITA YANG TERMASUK TERMA «PECTIC ACID»
Ketahui apa yang diterbitkan oleh akhbar nasional dan antarabangsa dan cara istilah
pectic acid digunakan dalam konteks perkara berita berikut.
Tim Carney: Heinz and Buffett: Big government for thick ketchup
He added vinegar and the right mixture of pectin and pectic acid. The result was the thicker ketchup we now know. To make the recipe work, ... «Washington Examiner, Feb 13»
Cider production - An apple phenomenon
At low temperatures the pectin in the fruit converts to pectic acid forming a gel with the calcium. This rises to the surface forming a brown layer ... «Horticulture Week, Mei 12»