Maltose solution containing

Rate of permeation relative to tliat of maltose. Data adjusted to 100 s for maltose. The LamB-containing liposomes were added to buffer solutions containing 40 mM of die corresponding test sugars. 

Harrison, Tarr and Hibbert96 investigated the production of levan from sucrose by the action of Bacillus subtilis Cohn and B. mesentericus Trevisan. Nutrient solutions containing 10% carbohydrate, 0.1% peptone, 0.2% disodium hydrogen phosphate and 0.5% potassium chloride were incubated at 37° for six days. Levan formation occurred only with sucrose and raffinose, and not with melezitose, lactose, maltose, D-xylose, D-glucose or D-fructose. It was therefore suggested that only those carbohydrates with a terminal D-fructofuranose residue were satisfactory substrates for levan formation. 

Dialysis experiments" have shown that Ca2 , Mg2 , Ba2 , and Sr2 form soluble chelates in aqueous alkaline solution with D-galactose, D-glucose, D-fructose, D-arabinose, D-ribose, maltose, and lactose. The absence of any precipitation of alkaline-earth metal hydroxide when an aqueous solution containing D-fructose and an alkaline-earth metal salt is made alkaline... 

Standardization Prepare a Standard Solution containing a total of about 10% solids, using sugars of known purity (e.g., USP Fructose Reference Standard USP Dextrose Reference Standard, or NIST Standard Reference Material maltose, Aid-rich Chemical Company or equivalent) that approximates, on the dry basis, the composition of the sample to be analyzed. Dissolve each standard sugar, accurately weighed, in 20 mL of purified water contained in a 50-mL beaker. Heat on a steam bath until all sugars are dissolved, then cool, and transfer to a 100-mL volumetric flask. Dilute to volume with water and mix. Freeze the solution if it is to be reused. 

Remove a single colony from the Y1090 stock plate using aplastic disposable loop and inoculate a sterile 150 mL conical flask containing 50 mL of LB. To this add 0.5 mL of a 20% maltose solution. Incubate overnight at 37°C with shaking (180 rpm). 

Rate of Fermentation.—The ratio of carbon dioxide to alcohol produced and the ratio of yeast formed to alcohol produced both vary at different stages of the fermentation. They depend both on the age of the yeast and on the age of the fermentation. Slator, J.C.S. (1906), 89 128, and ibid. (1908), 93 217 has shown that the rate of conversion of dextrose into alcohol and carbon dioxide by yeast is exactly proportional to the amount of yeast present and, with the exception of very dilute solutions, is almost independent of the concentration of sugar. Slator and Sand, Trans. Ch. Soc. (1910) 97 922-927 have further developed and explained this fact by showing that the diffusion of sugar into the yeast cell is so rapid even in dilute solutions that more sugar is present in the cell than can be fermented at any instant. Various yeasts will ferment levulose (fructose) at the same rate as that at which dextrose is fermented. Similarly, maltase-containing-yeasts will ferment maltose solutions at the same rate as if dextrose were being fermented. 

When malt is added to the warm mixture of starch and water, the conversion of the starch into maltose rapidly takes place. In about an hour, when this change is complete, the solution is cooled and diluted, and yeast is added. Fermentation takes place best in a solution containing about 10 per cent of sugar, and when the temperature is kept between 20° and 25°. During the fermentation carbon dioxide is given off. The change which takes place when maltose is converted into alcohol is essentially that represented by the equation,... 

Mixtures of osmoactive substances are also used. Maltini et al. [116] used sucrose and starch syrup in a ratio of 1 1. Lerici et al. [117] dehydrated apples in a solution containing 42% fructose, 52% sucrose, 3% maltose, 3% polysaccharides, and 0.5% sodium chloride in dry matter. Mastrocola et al. [118] used solutions containing sucrose and fructose... 

From left to right, four test tubes containing Benedict s reagent, 2% maltose solution, 2% sucrose solution, and 2% lactose solution. 

The enthalpies of dilution at 25°C of binary and tertiary aqueous solutions containing the isomeric disaccharides cellobiose, maltose, and trehalose, were investigated, and an empirical relationship between saccharide solvation and solute solute interactions was deduced. The thermochemical properties of aqueous solutions of small carbohydrates as glasses and rubbers at sub-zero temperatures have been measured by differential scanning calorimetry (DSC), and the thermodynamic properties of alcohols and monosaccharides in aqueous biuret solution at 25 C have been determined by flow microcalorimetry. By use of DTG... 

Cruz IB, OUveira JC, Macinnes WM. Dynamic mechanical thermal analysis of aqueous sugar solutions containing fructose, glucose, sucrose, maltose and lactose, bit J Pood Set Technol 2001 36(5) 539-550. 

Com symps [8029-43 ] (glucose symp, starch symp) are concentrated solutions of partially hydrolyzed starch containing dextrose, maltose, and higher molecular weight saccharides. In the United States, com symps are produced from com starch by acid and enzyme processes. Other starch sources such as wheat, rice, potato, and tapioca are used elsewhere depending on avadabiHty. Symps are generally sold in the form of viscous Hquid products and vary in physical properties, eg, viscosity, humectancy, hygroscopicity, sweetness, and fermentabiHty. 

LINE UP FIVE TEST TUBES, EACH CONTAINING 5 ml WATER AND 1 DROP IODINE TEST SOLUTION. IN ANOTHER TEST TUBE, ADD 2 DROPS OF SALIVA (SPITTLE) TO 5 ml STARCH SOLUTION. PLACE THIS IN GLASS OF WARM (NOT HOT) WATER. WITH 2-MINUTE INTERVALS. DROP 3 DROPS SALIVA-STARCH MIXTURE INTO A TEST TUBE WITH IODINE SOLUTION. SHAKE. COLOR GETS LESS AND LESS BLUE. SALIVA DIGESTS THE STARCH AND TURNS IT INTO A SUGAR. MALTOSE. 

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