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1
A textbook of chemical philosophy on the basis of Dr. ...
M. Taddey, an Italian chemist, has succeeded in obtaining □ two distinct
principles from gluten, to one of which he has applied the name of gliadine, from
yua, gluten, and to the other that of zymome, from ?u/mj, a ferment. To obtain
these ...
Jacob Green, Edward Turner, 1829
2
Elements of Chemical Philosophy: On the Basis of Reid, ...
Mr Taddei, an Italian chemist, has obtained from gluten two distinct principles,
which he calls gliadine, from the Greek word for gluten, and zymome, from the
Greek word for ferment. The gluten is to be rubbed with successive portions of
alcohol ...
Thomas Duché Mitchell, 1832
3
The Rural Cyclopedia, Or A General Dictionary of ...
Gluten consists of two distinct principles; to one of which has been applied the
name of gliadine, and to the other that of zymome. To obtainthese principles, the
gluten is boiled repeatedly in alcohol, which dissolves the gliadine and leaves
the ...
4
The Rural Cyclopedia: Or A General Dictionary of ...
Gluten consists of two distinct principles ; to one of which has been applied the
name of gliadine, and to the other that of zymome. To obtain these principles, the
gluten is boiled repeatedly in alcohol, which dissolves the gliadine and leaves
the ...
5
The first lines of philosophical and practical chemistry as ...
has given the name of gliadine, tromyXa, gluten, and to the other that of zymome,
%vjmi, a ferment. — Ann. of Phil. vol. xv. Gliadine is a brittle, slightly transparent
substance, of a yellow colour, and a sweetish balsam taste. Its smell, in the cold,
...
6
Elements of Chemistry: Including the Recent Discoveries and ...
Vegetable Albumen, Gluten — Gliadine — and Zymome, . Yeast, .... Asparagin,
Bassorin, Caffein,Cathartin, Fungin, Su- berin.Ulmin, Lupulin, Inulin, Medullin.
Pollenin, Pipeline, Olivile, Sarcocoll, Extractive Matter, Bitter Principle, On the ...
Gluten consists of two distinct principles; to one of which has been applied the
name ofgliadine, fron. y)", gluten, and to the other that of zymome, from {ulna
ferment. To obtain these rinciples, the gluten is boiled repeated y in alcohol, ...
Francis Lieber, Edward Wigglesworth, Thomas Gamaliel Bradford, 1857
8
New Conversations on Chemistry: Adapted to the Present State ...
Two proximate principles have been discovered in gluten, one of which has been
named /;7/«f//««, tin: other zymome. Caroline. What a complex affair is a common
loaf of bread ! To make it we have to take the fecula, gluten with its gliadine ...
9
New Conversations on Chemistry, Adapted to the Present State ...
Two proximate principles have been discovered in gluten, one of which has been
named gliadine, the other zymome . Caroline. What a complex affair is a common
loaf of bread ! To make it we have to take the fecula, gluten with its gliadine ...
10
Encyclopædia Americana: A Popular Dictionary of Arts, ...
The intensity of the color thus produced is entirely dependent on the relative
quantity of zymome contained in the flour ; and, since the quantity of zymome is
proportional to the quantity of gluten, the proportion of the latter, and therefore the
...
Francis Lieber, Edward Wigglesworth, Thomas Gamaliel Bradford, 1835
