Milk And Its Hygienic Relations
Milk And Its Hygienic Relations
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' This last body has also been called ' aldehyde- catalase, ' 'aldehyde-reductase/ 'formaldehydase, ' and it has also been suggested by Bach (i, 2) that, following the general type of nomenclature, ' redukase ' would be more appropriate. Further, in- asmuch as the reaction was first discovered by Schardinger (i), it is often known as ' Schardinger's reaction, ' and on the assumption that the body is a ferment it is known as ' Schardinger's ferment. ' These two reactions are most frequently deno...ted by the letters M. B. (methylene blue) and F. M. B. (formalin - methylene - blue) respectively.
In addition to these two substances some authors have dealt with a third reducing agent, hydrogenase, which converts sulphur into sulphuretted hydrogen. This action will be considered after the direct and indirect reductases.
The reducing power of milk was shown in 1897 by Vaudin using indigo, and also by Neisser and Wechsberg (1900) for methylene blue, and by Wynter Blyth (1901) using litmus.
The literature dealing with the reducing ferments began on a considerable scale about 1902, and since this date a vast number of papers have been published dealing with various aspects of the reducing power of milk.
What to read after Milk And Its Hygienic Relations?
You can find similar books in the "Read Also" column, or choose other free books by Janet E Lane Claypon to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
' This last body has also been called ' aldehyde- catalase, ' 'aldehyde-reductase/ 'formaldehydase, ' and it has also been suggested by Bach (i, 2) that, following the general type of nomenclature, ' redukase ' would be more appropriate. Further, in- asmuch as the reaction was first discovered by Schardinger (i), it is often known as ' Schardinger's reaction, ' and on the assumption that the body is a ferment it is known as ' Schardinger's ferment. ' These two reactions are most frequently deno...ted by the letters M. B. (methylene blue) and F. M. B. (formalin - methylene - blue) respectively.
In addition to these two substances some authors have dealt with a third reducing agent, hydrogenase, which converts sulphur into sulphuretted hydrogen. This action will be considered after the direct and indirect reductases.
The reducing power of milk was shown in 1897 by Vaudin using indigo, and also by Neisser and Wechsberg (1900) for methylene blue, and by Wynter Blyth (1901) using litmus.
The literature dealing with the reducing ferments began on a considerable scale about 1902, and since this date a vast number of papers have been published dealing with various aspects of the reducing power of milk.
What to read after Milk And Its Hygienic Relations?
You can find similar books in the "Read Also" column, or choose other free books by Janet E Lane Claypon to read onlineMoreLess
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