This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1913 Excerpt: ...9.9 to 15.3 per cent (mean 13.2) and about the same for corn. Hoffmann and Philippe (Woch. f. Brauerei, 1905, xxn, 71) give for air-dried potato starch 14.38 per cent. According to Dubosc (Dingl. Polyt. Jour., 1892, Cclxxxv, 213) the starch of the sago palm contains 12 per cent of water. Nossian (Jour. f. prakt. Chemie ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1913 Excerpt: ...9.9 to 15.3 per cent (mean 13.2) and about the same for corn. Hoffmann and Philippe (Woch. f. Brauerei, 1905, xxn, 71) give for air-dried potato starch 14.38 per cent. According to Dubosc (Dingl. Polyt. Jour., 1892, Cclxxxv, 213) the starch of the sago palm contains 12 per cent of water. Nossian (Jour. f. prakt. Chemie, 1861, Lxxxiii, 41) showed the marked hygroscopic properties of starch by subjecting starches from various sources, that had been dried at 100, to atmospheres containing 73 and 100 per cent of moisture respectively at 17 to 20 (table 15). Archbold (Jour. Soc. Chem. Industry, 1887, vi, 83) gives the following data: Starch dried at 100 in vacuo is completely dehydrated. Starch dried at 15.5 in vacuo contained 10 per cent of water. Starch dried at 20 in air containing 0.6 per cent of moisture contained 18.0 per cent of water. Starch dried in air saturated with moisture contained 35.7 per cent of water. Wheat Rye Potato.... Corn Buckwheat Rice Acorn Carl Nageli (Die Stiirkekorner, etc., loc. cit.) noted that heat is developed upon the addition of water to dry starch. Fischer (Beihefte z. botan. Centralbl., 1902, xn, 227) states that the phenomenon is due to the chemical affinity of the starch-substance for water. Ullik (Zeit. f. d. ges. Brau., 1891, 565) dried potato starch at 120 and found that it had contained 12.1 per cent of water. Starch after having been exposed in an atmosphere saturated with moisture at 16 to 20 contained 37 per cent of water, and when mixed with water no rise of temperature occurred. When placed in an indifferent solution, such as a solution of sucrose, anhydrous starch took up 23.75 to 24.58 per cent of water, while the air-dried preparation absorbed from 18.98 to 19.1 per cent. The drier the starch the larger the quant...
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Add this copy of The Differentiation and Specificity of Starches in to cart. $41.43, new condition, Sold by Books2anywhere rated 5.0 out of 5 stars, ships from Fairford, GLOUCESTERSHIRE, UNITED KINGDOM, published 2022 by LEGARE STREET PR.
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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
Add this copy of The Differentiation and Specificity of Starches in to cart. $44.17, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2022 by Legare Street Press.
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