. The chemistry of agriculture, for students and farmers. Agricultural chemistry. >e^ ^. % %, ^^ Fig. 1.—Starch grain acted upon by diastase, shomng progressive solution. Much magnified. Drawing by C. A. Smith from microscopic observation. 8. Lipases.—There is not much known of these enzymes, except that they do exist and have the property of splitting up oil by hydrolysis. There are produced glycerine and the fatty acid or acids which were combined with the glycerine to form the oil. Glycerine is soluble and diffusible. The fatty acids are insoluble, but probably unite with such compounds
. The chemistry of agriculture, for students and farmers. Agricultural chemistry. >e^ ^. % %, ^^ Fig. 1.—Starch grain acted upon by diastase, shomng progressive solution. Much magnified. Drawing by C. A. Smith from microscopic observation. 8. Lipases.—There is not much known of these enzymes, except that they do exist and have the property of splitting up oil by hydrolysis. There are produced glycerine and the fatty acid or acids which were combined with the glycerine to form the oil. Glycerine is soluble and diffusible. The fatty acids are insoluble, but probably unite with such compounds as potash within the cell to form soap. From glycerine and the fatty acids, carbohydrates are formed in the growing cells, probably by oxidation. 9. Proteases.—These enz^'mes, called also protein split- ters, have the power of hydrolyzing protein substances and changing them to simpler bodies such as albumoses, peptones,. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Stoddart, Charles William, 1877-. Philadelphia, New York, Lea & Febiger
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Keywords: ., bookcollectionam, booksubjectagriculturalchemistry, bookyear1915
