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On the mechanism of carbohydrate dissimilation in bakers' yeast

✍ Scribed by Stier, T. J. B. ;Stannard, J. N.

Publisher
Wiley (John Wiley & Sons)
Year
1937
Tongue
English
Weight
666 KB
Volume
10
Category
Article
ISSN
0095-9898

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## Abstract The viscosity, density, and sedimentation characteristics of suspensions of whole and mechanically disrupted yeast cells were measured. Mechanical disruption increases the suspension viscosity and its non‐Newtonian behavior. Experiments showed a good correlation between laboratory‐ and