Influence of Some Organic Compounds Upon the Hydrolysis of Starch by Salivary and Pancreatic Amylases |
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a-amino activating influence American Chemical Society amino acids amino group AMYLASE Material added amyloclastic activity anthranilic acid arginine asparagine aspartic acid auxo auxo-amylases Benzamide Benzoic acid 50 bromothymol blue CALIFORNIA Influence carboxyl group Chem chloride and sodium colorimetric test Cuprous oxide Mg cylinders Desgrez and Moog digestion mixture digestion of starch direct activation Effront electrolyte enzyme ethyl amine hydrochlorides exerted by methyl favorable effect Ford and Guthrie hydrogen hydrogen-ion concentration hydrolysis of starch increase the activity increase the saccharogenic INFLUENCE OF BENZOIC INFLUENCE OF EQUIMOLAR inhibitory inorganic salts investigation Iowa State College Log CH+ methyl and ethyl molecule neutralized aniline sulfate organic compounds organic structure phenylalanine protein hydrolysis PURIFIED PANCREATIC AMYLASE reducing sugar saccharogenic activity Sherman and Caldwell sodium chloride sodium phosphate sodium sulfate starch by amylases STARCH BY PURIFIED starch by saliva starch dispersion Table Terroine and Weill testing the influence thrice distilled water tivating influence tryptophane
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Page 1 - ACKNOWLEDGMENTS This investigation was undertaken at the suggestion of Professor HC Sherman, and was carried out under his direction. The author wishes to express to Professor Sherman her appreciation of his advice and encouragement received throughout the work.
Page 7 - This has also been found to be true in the case of the coconut.