Muntz has shown that chloroform prevents fermentations proper, but does not interfere with the action of diastase (Comptes rendus, 1875).
Berthelot also has shown that this substance may be isolated by precipitating it with alcohol, in the same way as diastase is precipitated from its solutions.
Maltzyme Company makes no definite statement with regard to the diastase (malt enzyme) content of its preparations.
Taka-Diastase and Liquid Taka-Diastase: Report of the Council on Pharmacy and Chemistry, J.
Such is the influence of diastase or invertin, which in the seeds of plants brings on the conversion of starch into sugar and of cane-sugar into glucose and levulose.
It seems to contain a nitrogenous organic principle, resembling ptyalin or diastase in properties.
The report recommends that the rejection of Taka-Diastase and Liquid Taka-Diastase be allowed to stand, and that the report be published.
During the last few weeks new tests have been carried out with several samples of the Taka-Diastase preparations and the results obtained are essentially the same as those obtained in the former examinations.
The reference to the work of Sherman is made because, in a following paper in the same journal, he recommends the use of salt as an activator in finding the strength of certain diastase preparations.
It is well known that dialyzed diastase preparations and starch of highest purity have but slight action on each other; a little salt increases the activity greatly, and also increases the activity of commercial diastase preparations.
Taka-Diastase is used to supplement a deficiency of ptyalin and converts the starch into soluble material with great rapidity, thus giving the gastric fluid immediate access to the proteids.
A method of getting rid of the starch and sugar in bread, suggested by Liebig and tried by Vogel, consists in converting the starch into sugar by the action of diastase and dissolving out the sugar thus produced.
Starch is also quickly transformed into glucose by the action of the diastase of malt, which indeed Liebig employed.
By the salivary diastase starch is converted into sugar and albuminoids are prepared for the action of the gastric juice.
One part of diastase is capable of converting 2000 parts of starch into grape sugar.
The mash-tun is now closely covered up, and the mash allowed to repose for about two hours, in order that the diastase may exert its saccharifying power upon the unconverted starch of the malt.
Diastase seems to resemble vegetable albumen, but very little is known respecting it, as it has never been got in a state of purity.
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.
These foods may require the addition of Taka diastase to make them more readily digested.
These may be dextrinized with vegetable diastase (Taka diastase) if necessary.
The salivary diastase and the pancreatin (containing amylopsin, trypsin, and lipase) were allowed to digest for four days at 38 deg.
Whenever the solution of diastase with starch or dextrine, has been heated to the boiling point, it loses the property of transforming these substances.
It follows that diastaseacts no part in the process of germination, towards eliminating the teguments of the starch, or transforming its interior portion into sugar, and a gummy matter assimilated by plants.
The second occurs ready formed in ripe grapes and other fruits; it is also produced by treating starch with diastase or sulphuric acid.
Two parts of diastase do not in the course of an hour, cause the globules of three parts of starch to burst, at a temperature approaching very nearly to that of the hot water which bursts them into a paste.
A watery solution of diastase readily decomposes on keeping, either in contact or out of contact of air.
Whenever the solution of diastasewith starch or with dextrine is heated to the boiling point, it loses the sugar-fermenting property.
The most favourable proportions and circumstances for the production of a great quantity of sugar, are a slight excess of diastase or barley malt, (at least 25 per cent.
The greater part of the vegetable albumen is thus coagulated, and must be separated by a fresh filtration; the liquid is afterwards treated with alcohol as long as the flocculent precipitate of diastase falls.
Diastase even in excess does not saccharify the gummy matter dissolved in the water along with the starch sugar, but when the gum is insulated, it is convertible almost entirely into sugar.
Diastase liquefies and saccharifies the paste of starch without absorption or disengagement of gas; a reaction which takes place equally in vacuo, as in the open air.
If a very small quantity of diastase be mixed with starch suspended in hot water, the starch is found gradually to dissolve, and to pass first into the state of dextrine, then into that of sugar.
Diastase is found in the seeds only during the period when the starch they contain is passing into sugar; as soon as that change has taken place, its function is ended, and it disappears.
Diastase is the name applied to a substance existing in malt, and obtained by macerating that substance with cold water, and adding a quantity of alcohol to the fluid, when the diastase is immediately precipitated in white flocks.
The diastase of the malt has the same action on starch as the ptyalin in the saliva.
One cereal preparation called Grape Nuts, has had its starch converted into maltose and dextrin (maltose being a sugar), by a scientific application of the diastase of the grain.
The diastase promotes starch digestion and makes a good addition to foods of the cereal order.
Dried malt usually will have this diastase destroyed, hence, although much more convenient to handle, it is not so good dietetically as the sticky original extract.
The thick sticky form is the best because the diastase is then in an active condition.
Inasmuch as barley germinates very readily, and develops a larger proportion of diastase than any other grain, except wheat, it is generally used as a producer of diastase.
The greatest effect of the diastase of the malt upon the gelatinized starch is at 131 deg.
Another method of softening corn so that its starch is easily acted upon by the diastase of the malt is to steep it in a sulphurous acid solution at a temperature of about 120 deg.
This increases the diastase contained in the grain so germinated, and this diastase is able to transform starch into soluble form.
Wheat gives a malt which is as rich in diastase as barley.
To effect the action of the diastase of the malt on the grain, in the old methods, boiling water must be poured into the vat until the temperature of the mass reaches about 140 deg.
Digestion experiments show that toast more readily yields to the diastase and other ferments than does wheat bread.
Some of the more important ferments are: ptyolin of the saliva, pepsin of the stomach, and pancreatin and diastase of the intestines.
It replaces the diastase of malted grain and also the yeast of a European brewery.
It was formerly believed that by the action of diastase on starch the latter is first converted into a gummy substance termed dextrin, which is then subsequently transformed into a sugar--glucose.
At this stage fresh grain may be added and potatoes, indeed almost anything composed largely of starch for the diastase to work upon.
The distiller mixes the malt with warm water, whereupon the diastase commences the conversion of the starch of the grain.
The ferment diastase is one of the tools with which plants perform their miracles of chemical activity.
This diastase and its brother-ferments have qualities resembling those of living creatures.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "diastase" in a variety of sentences. We hope that you will now be able to make sentences using this word.
