Definition of Saccharifying

1. saccharify [v] - See also: saccharify

Lexicographical Neighbors of Saccharifying

saccharate
saccharated
saccharephidrosis
saccharic
saccharic acid
saccharide
saccharide kinase
saccharides
saccharidic
sacchariferous
saccharification
saccharifications
saccharified
saccharifies
saccharify
saccharifying (current term)
saccharilla
saccharillas
saccharimeter
saccharimeters
saccharimetrical
saccharimetry
saccharin
saccharinate
saccharinates
saccharine
saccharinic
saccharinic acid
saccharinities
saccharinity

Literary usage of Saccharifying

Below you will find example usage of this term as found in modern and/or classical literature:

1. Enzymes and Their Applications by Jean Effront, Samuel Cate Prescott (1902)
"The saccharifying power of malt is subject to the influence of foreign ... The intensity of the saccharifying power of a malt does not, therefore, ..."

2. Enzymes and Their Applications by Jean Effront, Samuel Cate Prescott (1902)
"The saccharifying power of malt is subject to the influence of foreign ... The intensity of the saccharifying power of a malt does not, therefore, ..."

3. Ferments and Their Actions by Karl Oppenheimer (1901)
"The saccharifying ferments are very widely distributed throughout the animal and vegetable kingdoms, and play a very important part in the economy of the ..."

4. Report of the Annual Meeting (1900)
"The fact is generally explained by biologists by assuming that the yeast in some mysterious manner stimulates the saccharifying organism to secrete a larger ..."

5. A Handbook of Sugar Analysis: A Practical and Descriptive Treatise for Use by Charles Albert Browne (1912)
"Diastase solutions undergo a great reduction in activity upon warming above 60° to 65° C.; above 75° C. the saccharifying power is completely destroyed. ..."

6. A Dictionary of Applied Chemistry by Thomas Edward Thorpe (1921)
"Some authors consider the saccharifying enzyme to be a mixture, attributing a different enzyme to each stage in the simplification of the starch molecule. ..."

7. A Dictionary of Applied Chemistry by Thomas Edward Thorpe (1912)
"Some authors consider the saccharifying enzyme to be a mixture, attributing a different enzyme to each stage in the simplification of the starch molecule. ..."

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