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Die Polysaccharide
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Author(s):
Hans Pringsheim
Publication date
(Print):
1931
Publisher:
Springer Berlin Heidelberg
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Hogrefe Medicine
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Book
ISBN (Print):
978-3-642-90266-6
ISBN (Electronic):
978-3-642-92123-0
Publication date (Print):
1931
DOI:
10.1007/978-3-642-92123-0
SO-VID:
15369bfe-bac7-4b7d-b106-342e2163f525
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Book chapters
pp. 1
Einleitung
pp. 4
Einleitung: Umgrenzung, Charakterisierung und Nomenklatur
pp. 5
Die Art der konstituierenden Zucker
pp. 6
Polysaccharidtypen
pp. 66
Cellulose, Vorkommen, Eigenschaften und chemischer Abbau
pp. 103
Cellulose: Zusammensetzung inkrustenhaltiger Naturprodukte
pp. 128
Cellulose: Bakterieller Abbau und seine Rolle im Erdboden
pp. 152
Cellusose: Fermentativer Abbau und Verdaulichkeit cellulosehaltiger Naturprodukte
pp. 174
Stärke und Glykogen: Vorkommen, Eigenschaften und chemischer Abbau
pp. 218
Stärke und Glykogen: Fermentativer Abbau
pp. 248
Dextrine: Charakteristik, Gewinnung und Eigenschaften
pp. 275
Inulin, Hemicellulosen und stickstoffhaltige Polysaccharide
pp. 317
Konstitution
pp. 346
Konstitution
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