Lexicographical Neighbors of Saccharifying
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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