The Physiology of the Carbohydrates; Their Application As Food And Relation to Diabetes
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In our eReader you can find the full English version of the book. Read The Physiology of the Carbohydrates; Their Application As Food And Relation to Diabetes 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 The Physiology of the Carbohydrates; Their Application As Food And Relation to Diabetes
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73 fore, not surprising that it should be unable to resist the influence of unduly prolonged ebullition without undergoing spontaneous change.
In experimenting with the test, it was found that the addition of fixed alkali to the extent of 1 gram of potash for every 20 c.c. had the effect of removing the instability referred to, and of giving to the liquid the power of resisting the tendency to spontaneous reduction under exposure to a prolonged period of boiling. Further investigation showed th...at a great excess of fixed alkali, such, for instance, as resulted from the addition of 5 grams of potash for every 20 c.c, modified the character of the liquid, and brought it into the same position as the ordinary copper solution, in relation to the number of molecules of cupric oxide reduced by one molecule of sugar ; in other words, that whilst the addition of potash in the proportion of 1 gram for every 20 c.c, and somewhat over this, did not modify the character of the liquid in relation to extent of reduction occurring, the addi- tion of 5 grams to the 20 c.c.
What to read after The Physiology of the Carbohydrates; Their Application As Food And Relation to Diabetes?
You can find similar books in the "Read Also" column, or choose other free books by F W Frederick William Pavy to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
73 fore, not surprising that it should be unable to resist the influence of unduly prolonged ebullition without undergoing spontaneous change.
In experimenting with the test, it was found that the addition of fixed alkali to the extent of 1 gram of potash for every 20 c.c. had the effect of removing the instability referred to, and of giving to the liquid the power of resisting the tendency to spontaneous reduction under exposure to a prolonged period of boiling. Further investigation showed th...at a great excess of fixed alkali, such, for instance, as resulted from the addition of 5 grams of potash for every 20 c.c, modified the character of the liquid, and brought it into the same position as the ordinary copper solution, in relation to the number of molecules of cupric oxide reduced by one molecule of sugar ; in other words, that whilst the addition of potash in the proportion of 1 gram for every 20 c.c, and somewhat over this, did not modify the character of the liquid in relation to extent of reduction occurring, the addi- tion of 5 grams to the 20 c.c.
What to read after The Physiology of the Carbohydrates; Their Application As Food And Relation to Diabetes?
You can find similar books in the "Read Also" column, or choose other free books by F W Frederick William Pavy to read onlineMoreLess
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