"Dextrose" Quotes from Famous Books
 ... the estimation of dextrin by the Sachsse-Allihn method (ibid., p. 91) that there is an error in the method of calculation of the amount of dextrose formed from the amount of maltose in the original beer. Instead of multiplying the amount of maltose in the original beer by the factor 0.9, it should be multiplied by the factor 1.053, as 1 gram of anhydrous maltose yields, on hydrolysis, 1.053 grams of dextrose. The product ...
— A Study Of American Beers and Ales • L.M. Tolman
... Monosaccharides Dextrose (glucose), laevulose, galactose, mannose, arabinose, xylose. Disaccharides Maltose, lactose, saccharose. Trisaccharides Raffinose (mellitose). Polysaccharides Dextrin, inulin, starch, glycogen, amidon. Glucosides Amygdalin, coniferin, salicin, helicin, phlorrhizin. ...
— The Elements of Bacteriological Technique • John William Henry Eyre |
