Author: Edward Tyson ReichertPublisher:
ISBN:
Category : Botany
Languages : en
Pages : 794
Book Description
The Differentiation and Specificity of Starches in Relation to Genera, Species, Etc
Author: Edward Tyson ReichertPublisher:
ISBN:
Category : Botany
Languages : en
Pages : 794
Book Description
The Differentiation and Specificity of Starches in Relation to Genera, Species, Etc
Author: Edward Tyson ReichertPublisher:
ISBN:
Category : Botany
Languages : en
Pages : 604
Book Description
A The Differentiation And Specificity Of Starches In Relation To Genera, Species, Etc: Stereochemistry Applied To Protoplasmic Processes And Products
Author: Edward Tyson ReichertPublisher: Wentworth Press
ISBN: 9781011275823
Category : History
Languages : en
Pages : 802
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
A Comprehensive Survey of Starch Chemistry ...
Author: Robert Petrie WaltonPublisher:
ISBN:
Category : Science
Languages : en
Pages : 616
Book Description
The Differentiation and Specificity of Starches in Relation to Genera, Species, Etc
Author: Edward Tyson ReichertPublisher: Arkose Press
ISBN: 9781345667707
Category :
Languages : en
Pages : 600
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Differentiation and Specificity of Starches in Relation to Genera, Species, Etc.; Stereochemistry Applied to Protoplasmic Processes and Products, and as a Strictly Scientific Basis for the Classification of Plants and Animals
Author: Edward Tyson ReichertPublisher: Arkose Press
ISBN: 9781345622904
Category :
Languages : en
Pages : 604
Book Description
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author: Starches
Author: Muscular work
Author: Francis Gano BenedictPublisher:
ISBN:
Category :
Languages : en
Pages : 200
Book Description
Starch: Chemistry and Technology
Author: Roy L. WhistlerPublisher: Academic Press
ISBN: 0323139507
Category : Technology & Engineering
Languages : en
Pages : 743
Book Description
Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.