Practical physiological chemistry; a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . enter, a white precipitate of bariumcarbonate will form. The sucrase has been changedto glucose and fructose and these sugars have beenfermented according to the following equation: Fig. {Aulenrieth.) C6Hi20^^2C2H60H+C02 When the activity of yeast has practically ceased, connect the fermentationflask with a condenser and distil the mixture. Catch the first portion of the dis-tillate separately and test for alcohol by one of the followin
Practical physiological chemistry; a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . enter, a white precipitate of bariumcarbonate will form. The sucrase has been changedto glucose and fructose and these sugars have beenfermented according to the following equation: Fig. {Aulenrieth.) C6Hi20^^2C2H60H+C02 When the activity of yeast has practically ceased, connect the fermentationflask with a condenser and distil the mixture. Catch the first portion of the dis-tillate separately and test for alcohol by one of the following reactions: (a) Iodoform Test.—Render 2-3 of the distillate alkaline wtih potassivunhydroxide solution and add a few drops of iodine solution. Heat gently and notethe formation of iodoform crystals. Examine these crystals under the microscopeand compare them with those in Fig. 8. (b) Aldehyde Test.—Place 5 of the distillate in a test-tube, add a fewdrops of potassium dichromate solution, K2Cr207, and render it acid with dilutesulphuric acid. Boil the acid solution and note the odor of aldehyde changingto that of acetic TRISACCHARIDES, C18H32O16 RAFFINOSE This trisaccharide, also called meKtose, or melitriose occurs in cottonseed, Australian manna, and in the molasses from the preparation ofbeet sugar. It is dextro-rotatory, does not reduce Fehlings solution,and is only partly fermentable by yeast. Raflfinose may be hydrolyzed by weak acids the same as the poly- CARBOHYDRATES . 43 saccharides are hydrolyzed, the products being fructose and mehbiose;further hydrolysis of the mehbiose yields glucose and galactose. POLYSACCHARIDES, (CeHioOg), In general the polysaccharides are amorphous bodies, a few, how-ever, are crystallizable. Through the action of certain enzjnnes orweak acids the polysaccharides may be hydrolyzed with the formationof monosaccharides. As a class the polysaccharides are quite insolubleand are non-fermentable until inverted. By inversion is
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbiochem, bookyear1916
