There is present in the malt a substance known as diastase, which has the property of changing starch into maltose. From Wordnik.com. [An Elementary Study of Chemistry] Reference
When germinated seed, as malted barley, is extracted, a soluble and highly nitrogenous substance, called the diastase ferment, is secured that changes starch into soluble forms. From Wordnik.com. [Human Foods and Their Nutritive Value] Reference
This again is affected by temperature in much the same way as diastase. From Wordnik.com. [Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria"] Reference
It replaces the diastase of malted grain and also the yeast of a European brewery. From Wordnik.com. [Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria"] Reference
The diastase of the malt has the same action on starch as the ptyalin in the saliva. From Wordnik.com. [The Chemistry of Food and Nutrition] Reference
They are, however, not affected by diastase; and generally are more resistant to hydrolysis. From Wordnik.com. [Researches on Cellulose 1895-1900] Reference
Digestion experiments show that toast more readily yields to the diastase and other ferments than does wheat bread. From Wordnik.com. [Human Foods and Their Nutritive Value] Reference
When diastase acts on starch-paste, hydrolysis proceeds as far as the reaction represented by the following equation. From Wordnik.com. [Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria"] Reference
To make the whole product as digestible and assimilable as possible, I use the best material known, that is, Taka and Malt diastase. From Wordnik.com. [Valere Aude Dare to Be Healthy, Or, The Light of Physical Regeneration] Reference
Some of the more important ferments are: ptyolin of the saliva, pepsin of the stomach, and pancreatin and diastase of the intestines. From Wordnik.com. [Human Foods and Their Nutritive Value] Reference
In the presence of diastase, glucose yields glycogen and water, which, reacting together in the opposite direction, yield glucose again. From Wordnik.com. [Popular Science Monthly Oct, Nov, Dec, 1915 — Volume 86] Reference
The first product of starch degradation by either acids or diastase, namely soluble starch, also exhibits the same coloration when treated with iodine. From Wordnik.com. [Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria"] Reference
The potato starch is converted into maltose by the diastase of malt, the maltose being easily acted upon by ferment for the actual production of the alcohol. From Wordnik.com. [Marvels of Modern Science] Reference
Still more recently M. M.ntz has shown that chloroform prevents fermentations proper, but does not interfere with the action of diastase (Comptes rendus, 1875). From Wordnik.com. [The Harvard Classics Volume 38 Scientific Papers (Physiology, Medicine, Surgery, Geology)] Reference
M. Berthelot also has shown that this substance may be isolated by precipitating it with alcohol, in the same way as diastase is precipitated from its solutions. From Wordnik.com. [The Harvard Classics Volume 38 Scientific Papers (Physiology, Medicine, Surgery, Geology)] Reference
In this respect this imaginary chemical ferment would differ entirely from those which we call SOLUBLE FERMENTS, since diastase, emulsine, &c., may be easily isolated. From Wordnik.com. [The Harvard Classics Volume 38 Scientific Papers (Physiology, Medicine, Surgery, Geology)] Reference
One cereal preparation called Grape Nuts, has had its starch converted into maltose and dextrin (maltose being a sugar), by a scientific application of the diastase of the grain. From Wordnik.com. [The Chemistry of Food and Nutrition] Reference
If a very small quantity of diastase be mixed with starch suspended in hot water, the starch is found gradually to dissolve, and to pass first into the state of dextrine, then into that of sugar. From Wordnik.com. [Elements of Agricultural Chemistry] Reference
It was formerly believed that by the action of diastase on starch the latter is first converted into a gummy substance termed dextrin, which is then subsequently transformed into a sugar -- glucose. From Wordnik.com. [Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria"] Reference
Perhaps it is time to start making the positive cultural case for the English and reclaim it from the cartoonish parody of bigotry by which the Left express their diastase for the English Working Classes. From Wordnik.com. [Cameron Can't Ignore Devolution for England] Reference
Serial sections were analyzed by PAS staining (right) without (ii) or with (iii) prior diastase treatment. From Wordnik.com. [PLoS ONE Alerts: New Articles] Reference
Berthelot also has shown that this substance may be isolated by precipitating it with alcohol, in the same way as diastase is precipitated from its solutions. From Wordnik.com. [VI. The Physiological Theory of Fermentation. Reply to the Critical Observations of Liebig, Published in 1870] Reference
Taka-diastase is the name of a proprietary (Parke-Davis) from of diastase that is produced not from malt but by the growth of a certain species of Aspergillus upon rice hulls or bran. From Wordnik.com. [VERBATIM: The Language Quarterly Vol XI No 2] Reference
Taka-diastase is the name of a proprietary (Parke-Davis) form of diastase that is produced not from malt but by the growth of a certain species of Aspergillus upon rice hulls or bran. From Wordnik.com. [VERBATIM: The Language Quarterly Vol X No 4] Reference
Page 418 precisely the same effects as the sulphuric and other acids; finally, diastase, whose reaction upon starch is so peculiar, so prompt, and so powerful, does not cause any change in inuline. From Wordnik.com. [Resources of the Southern Fields and Forests, Medical, Economical, and Agricultural. Being also a Medical Botany of the Confederate States; with Practical Information on the Useful Properties of the Trees, Plants, and Shrubs] Reference
Among the better known of these non-vital ferments are rennet, the milk-curdling enzym; diastase or ptyalin of the saliva, the starch-converting enzym; pepsin and trypsin, the digestive ferments of the animal body. From Wordnik.com. [Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying] Reference
4 Still more recently M. Müntz has shown that chloroform prevents fermentations proper, but does not interfere with the action of diastase (Comptes rendus, 1875). From Wordnik.com. [VI. The Physiological Theory of Fermentation. Reply to the Critical Observations of Liebig, Published in 1870] Reference
E), periodic acid-Schiff's (PAS) with or without diastase. From Wordnik.com. [PLoS ONE Alerts: New Articles] Reference
100 ppm of a fungal diastase, Rhozyone S, are then added to the puree, to partially convert the starch into sugar. From Wordnik.com. [Chapter 30] Reference
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