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Dox and Plaisance recom- Post Date: Tue, 29 Jul 2008 17:49:43 +0000
He obtained it in exceptionally large yields up to 10 per cent, of the saccharose taken when fermenting a saccharose solution at room temperature under the conditions recommended by Bensch for the production of lactic acid. Draggendorf obtained 5 per cent, under somewhat similar conditions. Dox and Plaisance recom- mended isolating mannitol from silage, in which they regularly found it present.
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Dox And Plaisance Recom-
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Recent post: | 1. - Taken togetheif the two volumes endeavour Post Date: Sat, 2 Aug 2008 19:36:11 +0000
THB treatise embodied in the following pages has been com- piled as a complementary volume to the Microbiology of Cellulose, HemicelMoses, Pectin, and Gums published by one of the writers in collaboration with Mr Bunker in 1927.Taken togetheif the two volumes endeavour to review the microbiology of the carbohydrates, a subject, it will be realized whicB covers a very wide field, particularly the section which is now placed in the hands of the publishers under the Mtle of tne Microbiology of Starch and Sugars.
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| 2. - As in the treatise Post Date: Sat, 2 Aug 2008 19:20:49 +0000
Considerably more than three thousand original publications bearing on the subject have had to be examined in detail, and though it is hoped that the bulk of the relevant literature has been considered, the writers are anxious to acknowledge that some papers, even perhaps some quite important papers, may have escaped their notice, particularly any such which have been published in languages other than English, French, German, Dutch, Danish, Swedish, and Norwegian. The volume has been written from the point of view of the research worker, and in addition to compiling existing know- ledge it endeavours to point out paths which might be followed by workers who desire to extend their knowledge of the action of micro-organisms on starch and sugar. As in the treatise on the microbiology of cellulose, the term micro-organisms has been adopted to designate all micro- scopic organisms, whether belonging to the animal or to the vegetable kingdom.
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| 3. - The writers are anxious Post Date: Sat, 2 Aug 2008 19:02:27 +0000
The word bacteria has been used colloquially for all rod-shaped schizomycetes belonging to the JSubacteriales. Where a distinction in the Latin nomen- clature has been necessary among the "bacteria, the system followed by Lehmann and Neumann and by Bergey has been adopted, a spore producing rod being termed BacttlMs and a non-sporing rod Bacterium. The writers are anxious to place on record the valuable help rendered them by members of the staff of the Depart- ment of Scientific Research of the Admiralty and of the Department of Scientific and Industrial Research.
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| 4. - The writers can only plead Post Date: Sat, 2 Aug 2008 18:48:03 +0000
They also greatly appreciate the permission granted them by the Lords Commissioners of the Admiralty to publish their treatise. Last but not least they are most sincerely indebted to the publishers," the Oxford University Press, for their never failing patience, which must have been taxed to the utmost by the long-delayed delivery of a promised manuscript. The writers can only plead in their defence, that the task under- taken by them was found to be much greater than had been originally anticipated.
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| 5. - The bulk of the existing Post Date: Sat, 2 Aug 2008 18:30:18 +0000
PART ONE The constitution of starch, its depolymerisation and its conversion through hydrolysis into simpler carbo- hydrates have long been favourite subjects for investigation. But though recent years have witnessed a certain simplifica- tion of the conception of these problems, much work has still to be done before the chemistry of starch and the constitution of this polysaccharide are fully understood. The bulk of the existing literature on starch and starch hydrolysis is now of little more than historical interest and cannot be dealt with here.
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| 6. - In 1847 Dubrunfaut 6 showed Post Date: Sat, 2 Aug 2008 18:11:48 +0000
It must suffice briefly to refer to the few publications which have had a direct bearing on more recent fundamental researches. Among these must be men- tioned Kirohoffs 1 observation in 1812 that boiling with dilute mineral acids converts starch into a sugar; de Saussures 2 record in 1819 of the spontaneous decomposition of starch with the formation of sugars; and Dubrunfauts 3 study of the action of malt extracts on starch, which led to Payen and Persozs 4 isolation of diastase (malt amylase) in 1833. In 1847 Dubrunfaut 6 showed that the sugar, termed maltose by him, which he obtained from starch by the action of malt amylase, and which in the course of time had come to be regarded as identical with glucose, was in fact different from this sugar, yielded by starch on hydrolysis with dilute acids.
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| 7. - Another fruitful observation was reported Post Date: Sat, 2 Aug 2008 17:59:02 +0000
Dubrunfauts researches were considerably extended by OSullivan 6 from 1872 to 1876. OSullivan found that the maltose obtained from starch by the action of malt amylase was a disacoharide with about double the rotatory power of glucose, but with a lesser reducing action towards Foldings solution. Another fruitful observation was reported by Maquenne and Eoux 10 in 1906.
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| 8. - Amylose showed the characteristic blue Post Date: Sat, 2 Aug 2008 17:39:56 +0000
These authors succeeded in decomposing the starch granule into two distinct substances, which they termed amylose and amylopeotin respectively. The amylose was found to constitute from 80 to 85 per cent, of the starch granule, while amylopeotin represented the bulk of the re- maining 16 to 20 per cent. Amylose showed the characteristic blue iodine reaction of starch to an intensified degree, while the amylopeotin gave no blue coloration with iodine.
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| 9. - Amylose was shown by Maquenne Post Date: Sat, 2 Aug 2008 17:29:44 +0000
In this detail the French authors differ from Ling and Nanji, who find that their amylopectin, when dissolved, gives a blue- black colour and precipitate with iodine. Pringsheim, 11 on the other hand, records a brownish red colour for amylopeotin, which he regards as identical with glyoogen. Amylose was shown by Maquenne and Roux to be soluble in boiling water.
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| 10. - Amylopeotin is thus responsible for Post Date: Sat, 2 Aug 2008 17:11:27 +0000
On treatment with malt amylase it was readily and completely converted into maltose. Amylopeotm, on the other hand, had to be boiled to become dispersed in water and then yielded a viscous liquid. Amylopeotin is thus responsible for the gelatinization of starch suspensions pre- pared with hot water.
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