CORSICA BUKU YANG BERKAIT DENGAN «SYNAPTASE»
Ketahui penggunaan
synaptase dalam pilihan bibliografi berikut. Buku yang berkait dengan
synaptase dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Corsica.
1
Penny cyclopaedia of the Society for the diffusion of useful ...
Synaptase = hmvlsin. The white part of both sweet and bitter almonds is
principally composed of a peculiar matter very soluble in water, which has been
called synaptase by M. Kobiquet. It appears to be identical with a substance
described by ...
Society for the Diffusion of Useful Knowledge (Great Britain), 1858
2
The penny cyclopædia [ed. by G. Long].
Synaptase = EmiUsin. The white part of both sweet and bitter almonds is
principally composed of a peculiar matter very soluble in water, which has been
called synaptase by M. Kobiquet. It appears to be identical with a substance
described ...
Society for the diffusion of useful knowledge, George Long, 1858
AMYGDALIN — SYNAPTASE. 535 The most remarkable change, however, to
which amygdalin is subject, is that which it undergoes when the bruised kernel in
which it is contained is brought into contact with water. As soon as this is done,
the ...
William Allen Miller, 1862
4
The Lancet London: A Journal of British and Foreign ...
384 SYNAPTASE. I Robiquet, who calls this substance synaptase, recommends
a different method from ours, for its preparation in a pure state. He proposes to
free the bitter almonds, by pressure, from every trace of fat oil; to allow the paste
to ...
5
Elements of Chemistry: For the Use of Colleges, Academies, ...
The name of synaptase has been given to the active substance efieoting the
transformation, which exists both in sweet and in bitter almonds. In order to
prepare synaptase, sweet almonds, from which the oil has been previously
expressed, are ...
Victor Regnault, James Curtis Booth, William L. Faber, 1861
384 srsxr'rxsn. I Robiquet, who calls this substance synaptase, recommends a difi
'erent method from ours, for its preparation in a pure state. He proposes to free
the bitter almonds, by pressure, from every trace of fat oil; to allow the paste to ...
The name of synaptase has been given to the active substance effecting the
transformation, which exists both in sweet and in bitter almonds. In order to
prepare synaptase, sweet almonds, from which the oil has been previously
expressed, are ...
8
Elements of Chemistry: Including the Actual State and ...
of water. The residue in the retort is turbid from coagulated synaptase ; and if
evaporated yields a very sweet syrup, which contains crystallizable sugar, and a
fixed acid, which is perceived after the sugar has been destroyed by fermentation
.
Edward Turner, Justus Freiherr von Liebig, William Gregory, 1841
9
Elements of Chemistry; including the applications of the ...
synaptase is washed with alcohol, and dried in vacuo over sulphuric acid. Dry
synaptase is described as a yellowish white, opaque, horny mass, hard and
friable ; very soluble in cold water. In a fresh solution, iodine produces a deep
rose ...
Thomas GRAHAM (Master of the Mint.), 1842
amygdalin and synaptase, which can be extracted, in a separate state, from the
bitter almonds. The amygdalin thus obtained, if dissolved in water, undergoes no
change; but if a little synaptase be added to the solution, the amygdalin splits up
...
Thomas Henry Huxley, 2011
