Excerpt from Fat Associated With Starch: Submitted in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in the Faculty of Pure Science, Columbia University
I. In the production of glucose by the hydrolysis of starch, a consider able quantity of fat occurs in the glucose liquor. From the previous treatment of the raw starch this fat appears to be an inherent part of the starch itself. This investigation was undertaken to determine whether fat is really combined with the carbohydrate in the starch molecule.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
Anbieter: Forgotten Books, London, Vereinigtes Königreich
Paperback. Zustand: New. Print on Demand. This book delves into the nature of starch, a complex carbohydrate found in plants. The author explores its unique composition, particularly the presence of fat embedded within its structure. Through extensive experimentation, the author demonstrates that this fat is not merely an impurity but an integral part of the starch molecule, challenging the long-held belief that starch is solely composed of glucose units. The book's detailed analysis reveals the intricate relationship between the starch's carbohydrate and fat components, suggesting a previously unknown level of complexity in this essential food source. The author masterfully dissects the starch molecule, unveiling the presence of an unsaturated compound that serves as a bridge between the fatty acid and the carbohydrate. This discovery sheds new light on the structure and properties of starch, deepening our understanding of its role in plant biology and human nutrition. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781333355371_0
Anzahl: Mehr als 20 verfügbar
Anbieter: PBShop.store US, Wood Dale, IL, USA
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781333355371
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781333355371
Anzahl: 15 verfügbar
Anbieter: moluna, Greven, Deutschland
Zustand: New. KlappentextrnrnExcerpt from Fat Associated With Starch: Submitted in Partial Fulfilment of the Requirements for the Degree of Doctor of Philosophy in the Faculty of Pure Science, Columbia UniversityI. In the production of glucose by the . Bestandsnummer des Verkäufers 2148043892
Anzahl: Mehr als 20 verfügbar