General Agricultural Chemistry
The book General Agricultural Chemistry was written by author Here you can read free online of General Agricultural Chemistry book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is General Agricultural Chemistry a good or bad book?
Where can I read General Agricultural Chemistry for free?
In our eReader you can find the full English version of the book. Read General Agricultural Chemistry Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book General Agricultural Chemistry
In our eReader you can find the full English version of the book. Read General Agricultural Chemistry Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book General Agricultural Chemistry
What reading level is General Agricultural Chemistry book?
To quickly assess the difficulty of the text, read a short excerpt:
It is found in the stomachs of all mammals, while enzymes possessing similar properties have also been found in birds, fishes, many plants, and in the products formed by the action of certain bacteria.
Mere boiling of milk, unless continued for a considerable time, does not coagulate the casein. Casein is the only protein of cow's milk which contains phosphorus in its molecule.
Milk albumin differs in some of its physical properties from blood albumin. It is in complete solution in milk but coa...gulates and precipitates when heated to 72° C. It is not coagulated by rennin or by most acids. It differs from casein in composition and contains about twice as much sulphur and no phosphorus.
In colostrum milk, albumin largely predominates, so that the milk coagulates on heating.
Milk sugar. The sugar contained in milk is known as lactose.
It occurs in the milk of all animals, but is not present in plants, and consequently does not exist in the food of the dairy cow.
It is prepared by evaporating the whey, left after cheese making, to a small bulk, from which lactose will crystallize out in large crystals.
What to read after General Agricultural Chemistry?
You can find similar books in the "Read Also" column, or choose other free books by Hart, E. B. (Edwin Bret), 1874-1953 to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
It is found in the stomachs of all mammals, while enzymes possessing similar properties have also been found in birds, fishes, many plants, and in the products formed by the action of certain bacteria.
Mere boiling of milk, unless continued for a considerable time, does not coagulate the casein. Casein is the only protein of cow's milk which contains phosphorus in its molecule.
Milk albumin differs in some of its physical properties from blood albumin. It is in complete solution in milk but coa...gulates and precipitates when heated to 72° C. It is not coagulated by rennin or by most acids. It differs from casein in composition and contains about twice as much sulphur and no phosphorus.
In colostrum milk, albumin largely predominates, so that the milk coagulates on heating.
Milk sugar. The sugar contained in milk is known as lactose.
It occurs in the milk of all animals, but is not present in plants, and consequently does not exist in the food of the dairy cow.
It is prepared by evaporating the whey, left after cheese making, to a small bulk, from which lactose will crystallize out in large crystals.
What to read after General Agricultural Chemistry?
You can find similar books in the "Read Also" column, or choose other free books by Hart, E. B. (Edwin Bret), 1874-1953 to read onlineMoreLess
Write Review:
User Reviews: