A soluble, nitrogenous ferment, capable of converting starch and dextrin into sugar.
Dextrin is frequently employed to retard the chemical action to permit of the necessary manipulation of the material before it is finally washed.
They are ointment-like mixtures containing starch or dextrin with glycerin, soft soap, petrolatum or lard mixed with some active medicinal agent.
After the dextrin is dissolved mix in a pint of scrap leather that has been grated to shreds, and a few drops of turpentine.
To make this paste an ounce ofdextrin is left soaking in water for about sixteen hours.
Upon hydrolysis starch gives first a mixture of dextrin and maltose, then glucose alone as an end-product.
It is composed chiefly of achroo-dextrin, mixed with varying quantities of erythro-dextrin and glucose.
I have already spoken of the formation of dextrin from starch.
Dextrin has no particular dietetic qualities that do not exist in starch.
So, too, the Post Office Department discovered that it could use mucilage made of corn dextrin as well as that which used to be made from tapioca.
Dextrin serves in place of the old "gum arabic" for the mucilage of our envelopes and stamps.
Another form of dextrin sold as "Kordex" is used to hold together the sand of the cores of castings.
Unlike cellulose, it is colored blue by iodine, and is converted into dextrin and sugar by boiling acids and amylolytic ferments.
Thus, diastase of malt, ptyalin of saliva, and boiling dilute sulphuric acid all convert starch by hydration into dextrin and sugar.
It is not fermentable as such, but is changed by diastase into dextrin and maltose, and by heating with dilute acids into dextrose.
It was found in the estimation of dextrinby the Sachsse-Allihn method (ibid.
Unfortunately, the determination ofdextrin was not made in all of the worts, so that the actual decrease in dextrin can be shown only in a few cases.
But in those cases where we have the actual results the difference between loss in solids and the loss in sugar compares very closely with the actual amount of dextrin disappearing during fermentation.
They are not separable into maltose and dextrin by any of the ordinary means, but exhibit the properties of mixtures of these substances.
Boiled with an acid the starch is changed to dextrin, a substance resembling a gum, and the mixture becomes thin; and this process continued changes the dextrin to dextrose.
The digestion of starches and dextrins begins in the mouth, where amylase (starch-splitting) changes starch first to dextrin and finally to maltose, and maltase may change a little of the maltose so formed into glucose.
Dextrin gives a purple (reddish blue) color when treated with iodine.
Comparison of starch and dextrin for thickening 54.
Since dextrin has less thickening power than starch, the starch mixture would become thinner if cooked for some time with lemon.
Dextrin is found in small amounts in the crust of bread and in toast.
Abstinence from all the fermented preparations of alcohol is perhaps the most important restriction, on account of the unfermented dextrin and sugar which they contain.
Albuminoid substances are changed into peptones and starchy matters are changed into dextrin and sugar.
In the latter | case a given | amount of dextrin Lactose was later discarded when it was shown | carries the to be usually contaminated with the "B" vitamine.
For that reason he uses dextrin instead of starch for his carbohydrate and when he wishes to introduce the "B" vitamine it can be done by his method without having to recalculate the carbohydrate component.
Defn: A dextrin which gives a red color with iodine.
For the detection of dextrin in gum Arabic Hager finds that when some of the adulterated article is placed in a glass dish, with vertical sides, and a solution of ferric chloride, density 1.
Iodine commonly turns commercial dextrin blue, but does not affect the colour of pure dextrin.
Arabic will adhere to the bottom of the vessel, whilst the grains of dextrin do not.
After deducting the amounts due to the original glucose and the inverted dextrin present, the residue is calculated as starch.
We find that in resisting such influences any natural gum is better than a dextrin or a gum substitute containing dextrin or gelatin.
If a natural gum is added, it will be partially converted into sugar when the filtered liquid is inverted, and so make the dextrin determination slightly too high.
A weighed quantity of thedextrin is dissolved in cold water, filtered from any insoluble starch, and then the glucose determined directly in the clear filtrate by Fehling's solution.
The process we have adopted for estimating the glucose starch and dextrin in commercial gum substitutes is based on C.
The real dextrin is determined by inverting a portion of the filtered liquid with HCl, and then determining its reducing power.
The hygrometric nature of a gum or dextrin is a point of considerable importance when the material is to be used for adhesive purposes.
The viscosity of a dextrin or artificial gum is determined in exactly the same way as a natural gum, using 10 per cent.
The dextrin formed by the diastase gives a very desirable color to the crust of the bread, which is often lacking when no malt extract is used.
Pure dextrin is soluble in water and is largely used as a substitute for gum arabic.
The same conversion occurs in bread, as the starch in the exterior of the loaf is changed into dextrin by the high temperature of the oven and forms the crust of the loaf.
Sugar, dextrin and gum carbohydrates that can be extracted with water.
At this temperature the dissolving of the albuminous matters of the grains is favored, and the changing of the starches into sugar and dextrin is facilitated.
Gum arabic and dextrin should not be used, for objects thus cemented readily fall to pieces unless kept in perfectly dry rooms.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "dextrin" in a variety of sentences. We hope that you will now be able to make sentences using this word.
