The removal of sugars from dilute solutions

Publisher Website
Google Scholar
Abstract
The conditions for the removal of dextrose, invert sugar, maltose and sucrose by brewer''s yeast from dilute solns. are described. With glucose, maltose and sucrose, the time and yeast rate are interchangeable factors in controlling the degree of sugar removal. The removal of sugar was due to fermentation and not adsorption since only "fermentable" sugars were removed. Preliminary exps. were made with Slaccharomyces] rnarxianm and baker''s yeast. The baker''s yeast had little action on maltose under the conditions described.

This publication has 0 references indexed in Scilit: