منابع مشابه
Micromanipulative Studies on Gelatinized Starch Granules.
Gelatinized starch granules are generally considered to be comprised of sacs or outer membranes of starchy material enclosing a more or less fluid colloidal starch dispersion [see reviews by RADLEY (10)] and KERR (6). NXGEI, (9) and MEYER (8) considered the membrane to be precxistent in the native, ungelatinized granule. ALSBERG (1) and BADENHUIZEN (2, 3) on the other hand, concluded that the m...
متن کاملStudies on the Starch-iodine Reaction
The usefulness of the radiomicrometer in the study of reactions involving a marked color change was indicated in a previous paper (1). It was there shown that the starch-iodine reaction could be investigated in this way. The present paper reports further observations on the reaction, which bear upon the problem of the chemical specificity of some starches and upon the nature of starch-iodide. T...
متن کاملStudies in Starch Amylase Viscosimetry
The viscosimetric method of estimating enzyme concentration was first developed by Northrop and Hussey (1). In studies of the effect of irradiation of trypsin and pepsin solutions by Hussey and Thompson (2) certain modifications of the original methods were employed in order to decrease the opportunity for personal influence in curve plotting, as in extrapolation for the initial viscosity of th...
متن کاملRecent Studies on Flavor Aversion Learning in Wildlife Damage Management
Flavor aversion learning (FAL) occurs experimentally when a mammal is presented with a distinctive-flavored food followed by a postingestional illness. Birds may learn aversions to visual cues. Aversions follow a single pairing and may be robust. During the past decade, at least four directions were followed in evaluating FAL for managing wildlife damage: compounds already registered for use on...
متن کاملMicrostructural Studies of Pasta and Starch Pasta
The processing methods for mung bean starch noodles were used to form “starch pasta” from various isolated wheat starches. The objective of this research was to evaluate the changes in the surface and internal structure of pasta and “starch pasta” made from various flours and wheat starch before and after cooking. Cooked “starch pasta” revealed a honeycomb-like internal structure similar to coo...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1970
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.17.391