Questions And Answers in Physiological Chemistry : With Common Tests, Formulae, Equations And Past Examination Papers : Founded On the Course in Physiological Chemistry, Given At the College of Physicians And Surgeons, Columbia University, New York City
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In our eReader you can find the full English version of the book. Read Questions And Answers in Physiological Chemistry : With Common Tests, Formulae, Equations And Past Examination Papers : Founded On the Course in Physiological Chemistry, Given At the College of Physicians And Surgeons, Columbia University, New York City 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 Questions And Answers in Physiological Chemistry : With Common Tests, Formulae, Equations And Past Examination Papers : Founded On the Course in Physiological Chemistry, Given At the College of Physicians And Surgeons, Columbia University, New York City
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To quickly assess the difficulty of the text, read a short excerpt:
5. Extractives (few).
6. Water.
Describe milk.
Milk is an emulsion consisting of finely divided fat suspended in a solution of proteid bodies, milk-sugar and salts. Specific gravity is 1030. In contains scarcely any extractives and is an excellent food. Its reaction, when fresh, is amphoteric or faintly alkaline, due to basic phos- phates. It gradually changes when exposed to the air and its reaction becomes more and more acid, due to a gradual transformation of the milk-sugar into lactic acid,... caused by micro-organisms.
Write the reaction involved in the conversion of milk- sugar into lactic acid. How could you prove the presence of free lactic acid?
The milk-sugar is first hydrated and then transformed into lactic acid, thus : C12H22OU -f H2O = 2C«Hi20, CeHisOc = 2C3Ha03.
Lachmoid paper is turned red, proving the presence of free acid.
Explain the spontaneous " curdling " of milk.
Caseinogen, the typical proteid, exists in milk in the form of a salt, which salt is soluble in alkaline or neutral solutions.
What to read after Questions And Answers in Physiological Chemistry : With Common Tests, Formulae, Equations And Past Examination Papers : Founded On the Course in Physiological Chemistry, Given At the College of Physicians And Surgeons, Columbia University, New York City?
You can find similar books in the "Read Also" column, or choose other free books by Brenner, Edward Christopher, 1885- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
5. Extractives (few).
6. Water.
Describe milk.
Milk is an emulsion consisting of finely divided fat suspended in a solution of proteid bodies, milk-sugar and salts. Specific gravity is 1030. In contains scarcely any extractives and is an excellent food. Its reaction, when fresh, is amphoteric or faintly alkaline, due to basic phos- phates. It gradually changes when exposed to the air and its reaction becomes more and more acid, due to a gradual transformation of the milk-sugar into lactic acid,... caused by micro-organisms.
Write the reaction involved in the conversion of milk- sugar into lactic acid. How could you prove the presence of free lactic acid?
The milk-sugar is first hydrated and then transformed into lactic acid, thus : C12H22OU -f H2O = 2C«Hi20, CeHisOc = 2C3Ha03.
Lachmoid paper is turned red, proving the presence of free acid.
Explain the spontaneous " curdling " of milk.
Caseinogen, the typical proteid, exists in milk in the form of a salt, which salt is soluble in alkaline or neutral solutions.
What to read after Questions And Answers in Physiological Chemistry : With Common Tests, Formulae, Equations And Past Examination Papers : Founded On the Course in Physiological Chemistry, Given At the College of Physicians And Surgeons, Columbia University, New York City?
You can find similar books in the "Read Also" column, or choose other free books by Brenner, Edward Christopher, 1885- to read onlineMoreLess
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