"Dextrose" Quotes from Famous Books
 ... tissues throughout the body. For instance, it is part of the function of the liver to bring about chemical changes in albuminous foods which make it possible for the tissues to assimilate these. It also has much to do with bringing about certain chemical changes in sugar or dextrose. Furthermore, the liver has an important function in connection with the excretion of broken-down bodily tissue, converting this dead matter into a form in which it can be filtered out of the blood by the kidneys. Failure of the liver to perform its work satisfactorily will upset ...
— Vitality Supreme • Bernarr Macfadden
... a basal diet of 9 cc. of sterile culture medium such as a von Nageli solution [Footnote: von Nageli's solution consists of the following ingredients NH4NO3, 1 gram; Ca3(PO4)2, 0.005 gram; MgSO4, 0.25 gram dextrose 10.0 grams made up to 100 cc. with distilled water. Other culture media may be used and such combinations will be found in any text on yeasts. They all permit a certain amount of growth but all are apparently stimulated by the addition of vitamine extracts.] in a sterile ...
— The Vitamine Manual • Walter H. Eddy
... becomes gradually dissolved; as the action progresses cellulose sulphates are formed, and some hydrolytic action takes place, with the formation of sugar. This fact has long been known, but only recently has it been shown that dextrose was the variety of sugar which was formed. On diluting the strong acid solution with water there is precipitated out the hydro or oxycelluloses that have been formed, while the cellulose sulphates ...
— The Dyeing of Cotton Fabrics - A Practical Handbook for the Dyer and Student • Franklin Beech
... 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
... the hydrated compound, C{6}H{10}O{5}.H{2}O. Diastase converts it eventually into maltose, C{12}H{22}O{11}; and by boiling with dilute acids (sulphuric, hydrochloric, acetic) it is transformed into dextrose, or ordinary glucose, C{6}H{12}O{6}. It does not ferment in contact with yeast, and does not reduce Fehling's solution. If heated with strong nitric acid it gives oxalic, and not mucic acid. Dextrine ...
— Encyclopaedia Britannica, 11th Edition, Volume 8, Slice 3 - "Destructors" to "Diameter" • Various |
