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SUCROSE INVERSION BY BAKERS' YEAST AS A FUNCTION OF TEMPERATURE

Inversion of sucrose by bakers' yeast follows the same course as inversion catalyzed by yeast invertase. Rate of inversion increases exponentially with temperature; the temperature characteristic in the Arrhenius equation is 10,700 below 13–17°C., and 8,300 above that temperature. Temperature i...

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Detalles Bibliográficos
Autor principal: Sizer, Irwin W.
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1938
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141976/
https://www.ncbi.nlm.nih.gov/pubmed/19873076