Maltose description

Early reports on levan are obscured by incomplete descriptions of impure products.2 96 Greig-Smith found that Bacillus levaniformans(1) produced levan from sucrose96" in suitable nutrient solutions, but not from D-glucose, D-fructose, lactose or maltose.966 He therefore assumed that levan could only be formed from the nascent D-fructose and D-glucose resulting from the inversion of sucrose. Hydrolysis of levan yielded D-fructose only, and analysis of levan agreed with the empirical formula (C HiriOi) it was noted that levan was closely related to inulin but was not identical with it. 

A neutron-diffraction study of /3-maltose monohydrate provided a more defined description of the hydrogen bonding present in the molecule.16 With the exception of the intramolecular bond, 0-2 -H------------... 

Table 3 lists the kinetic rate expressions for each of the hydrolysis and fermentation reaction rates shown in Fig. 5 and in the mass balance equations of Tables 1 and 2. Each of the reaction rates were found to fit the data through trial and error, starting with the simplest model. For the hydrolysis reaction rates (rs,arch and / maltose), the simplest form was the Michaelis-Menten model without inhibition. For all other reaction rates which described fermentation kinetics, the simplest form was the Monod model without inhibition. More descriptive models were found in the literature and tested one by one until the set of kinetic rate equations with the best fit to the experimental data were determined. This was completed with the hydrolysis datasets first, then the complete SSF datasets. 

Katon et al. (1968) have extended their low-temperature work to other types of compounds and have given a description of the low-temperature cell they used. Other carbohydrates were examined (e.g., raffinose, sucrose, fructose, arabinose, xylose, lactose, mannose, maltose, galactose, rhamnose, cellobiose, and melibiose) as well as a noncrystalline trypsin (little or no change at the lower temperature), urea, diphenyl, stearoyl chloride, cholesterol (Fig. 3.20), cholesteryl acetate, serotonin creatinine sulfate, sodium creatinine phosphate hexahydrate, daunomycinone, carnosine, and... 

Chemical Description Gum produced by the incomplete hydrolysis of starch by the enzyme amylase to maltose and the high-molecular-weight residue known as dextrin... 

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