KSIĄŻKI POWIĄZANE ZE SŁOWEM «AMYLOGEN»
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1
Carnegie Institution of Washington Publication
The proportions of amylogen and amylin Jessen gives as 58.68 per cent and
38.38 per cent respectively. He accepts the figures of Guérin-Varry (60.45 and
39.55 respectively), although he asserts that the proportion of amylogen is
probably ...
2
The Differentiation and Specificity of Starches in Relation ...
The amylogen exists chiefly in the inner parts of the grains, and it can be
obtained by placing the crushed grains in cold water. The inner layers he
believes to be the youngest. Starch-paste he holds is neither a simple substance
nor a chemical ...
Edward Tyson Reichert, 1913
3
The Principles and Practice of Brewing
He regards the starch molecule as made up of amylogen residues (see p. 81) ;
and he assumes that the nine glucose groups which make up the amylogen
residue, C.lH0<1O4.,, in the starch molecule are connected together by nine
carbonyl ...
Walter John Sykes, Arthur Robert Ling, 1907
4
A Dictionary of Chemistry and the Allied Branches of Other ...
385), the so-called amylogen is not actually soluble in water, inasmuch as its
concentrated solutions stop up a filter, and the compound precipitated from it by
alcohol and dried is no longer soluble in water even at the boiling heat; he
supposes ...
5
Journal of the Institute of Brewing
as made up of amylogen residues ; and he assumes that the nine glucose groups
which make up the amylogen residue, CojlIuoOfs, in the starch molecule are
connected together by nine carbonyl bonds of three different kinds which he ...
Institute of Brewing (Great Britain)., 1902
three maltose residues), under the influence of malt extract, first split off these
maltose residues as maltose molecules, provided they have been previously
provided with hydroxyl groups. For each hydroxyl that the amylogen nucleus
takes on, ...
7
Journal of the Federated Institutes of Brewing
as made up of amylogen residues ; and he assumes that the nine glucose groups
which make up the amylogen residue, C;iH'.>oQ,5, in the starch molecule are
connected together by nine carbonyl bonds of three different kinds which he ...
8
The Chemical changes and products resulting from fermentations
and the following schematic formula is given to the amylogen residue : — (C6)-7-
(C6)-a-(C6)-/3-(C6)-a-(C6)-7-(C6) /3-(C6)-/3 a-(C6)-7-(C6) When fresh malt
extract acts upon the amylogen residues of amylodextrin, the a linkings are
attacked, ...
Robert Henry Aders Plimmer, 1903
9
Journal of the Society of Chemical Industry
It may be assumed that each amylogen (CH) complex combines with three atoms
of iodine, or one atom of iodine to each sub-complex of C,j. The iodine most
probably attaches itself to the terminal CHaOH groups. When all three of these ...
10
Journal - Chemical Society, London
The nine dextrose residues of which tho amylogen radicle is composed are
linked together by nine monocarbonyl linkiogs. Three of these, the a-linkings,
connect the protodextrin I residue with three maltose residues. Three other
linkings ...
Chemical Society (Great Britain), 1903
