𝔖 Bobbio Scriptorium
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The fractionation of wheat starch. Part ix. summary and discussion

✍ Scribed by Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N.

Publisher
Wiley (John Wiley & Sons)
Year
1941
Weight
514 KB
Volume
60
Category
Article
ISSN
0368-4075

No coin nor oath required. For personal study only.

✦ Synopsis

Tho cxpcrimontnl rcsulla dcscribod in tllc previous pnpcrs end tho conclusions drawn from thorn are mviowod and discussed.

πŸ“œ SIMILAR VOLUMES

The fractionation of wheat starch. Part
The fractionation of wheat starch. Part I. The process of grinding
✍ Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N. πŸ“‚ Article πŸ“… 1941 πŸ› Wiley (John Wiley & Sons) βš– 787 KB

Tho griiiding of tvlrcnt stnrcli in 11 bnll inill lins been cstrii-aiveIy invcstigatcd. A s griiiding progmsscd, the gnnrilcs wem incrensingly brokcii rip nnd tho stnrcli cstcr.eivcly dopolyniorised. Snrnplcs of the yrorintl atnrcli tvcm frnc. tionnted nt intervals nncl tlie pliysico.cheniicol prope

Starches and starch fractions. Part II.
Starches and starch fractions. Part II. The determination of starch by hydrolysis with hydrochloric acid
✍ Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N. πŸ“‚ Article πŸ“… 1947 πŸ› Wiley (John Wiley & Sons) βš– 615 KB

which had to be taken was to discontinue the addition of bromine if, for some reason or other, the stirrer failed to work. (Accumulation of free bromine in the vessel is dangerous as it might react suddenly with great violence,) The mixture of sulphuric acid and hydrobromic acids was converted into

The fractionation of potato starch part
The fractionation of potato starch part IV. The absorption spectra and colour intensities of the starch-iodine complexes
✍ Lamp, L. H. ;Fuller, C. H. F. ;Goldknberg, N. πŸ“‚ Article πŸ“… 1948 πŸ› Wiley (John Wiley & Sons) βš– 554 KB

## Abstract The absorption spectra given by the starch‐iodine complexes of the potato starch fractions are qualitatively very similar to those previously observed for the wheat starch fractions. The earlier C.W. Sol. Potato starch fractions are richer in amylose but poorer in amylopectin than the c

The fractionation of potato starch part
The fractionation of potato starch part II. The reducing powers, mean molecular weights and solubilities of the fractions
✍ Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N. πŸ“‚ Article πŸ“… 1948 πŸ› Wiley (John Wiley & Sons) βš– 328 KB

## Abstract The reducing powers of the fractions from ground potato starch and the mean molecular weights calculated from them show that, as in the case of wheat starch, grinding in a ball mill causes very considerable depolymerization. This process takes place more rapidly with potato starch than

Starches and starch fractions. Part III.
Starches and starch fractions. Part III. The intensity of the colour of starch-iodine-iodide solutions as an index of the amylose-amylo-pectin ratio
✍ Lampitt, L. H. ;Fuller, C. H. F. ;Goldenberg, N. πŸ“‚ Article πŸ“… 1947 πŸ› Wiley (John Wiley & Sons) βš– 694 KB

and advice in the planning of our post-war programme of corrosion research-a programme that provides for a still more i n h a t e application of Chemical Research to the problems of Corrosion Control. One sometimes hears comparisons made, not altogether uninvidiously, on the prosecution of research