Diastase

There is present in the malt a substance known as diastase, which has the property of changing starch into maltose. ❋ William McPherson (N/A)

When germinated seed, as malted barley, is extracted, a soluble and highly nitrogenous substance, called the diastase ferment, is secured that changes starch into soluble forms. ❋ Harry Snyder (N/A)

-- The cells composing the embryous membrane contain, as already stated, the cerealine, but after the germination they contain cerealine and diastase, that is to say, a portion of the cerealine changed into diastase, with which it has the greatest analogy. ❋ Various (N/A)

These substances are mostly insoluble, but are brought into solution by the atmospheric oxygen acting upon the gluten, and converting it into a soluble substance called diastase, which in its turn reacts upon the starch, converting it first into dextrine, and then into cellulose, and the latter is finally deposited in the form of organised cells, and produces the first little shoot of the plant. ❋ Thomas Anderson (N/A)

The starch has to be changed by the ferment called diastase (diastase is a vegetable ferment which converts starchy foods into a soluble material called maltose) into sugar, and the sugar into alcohol and carbonic acid gas (carbon dioxide), when it makes itself known by the bubbles which appear and the gradual swelling of the whole mass. ❋ Adelaide Hoodless (1884)

M. Paul Bert, in his remarkable studies on the influence of barometric pressure on the phenomena of life, has recognized the fact that compressed oxygen is fatal to certain ferments, whilst under similar conditions it does not interfere with the action of those substances classed under the name of SOLUBLE FERM.NTS, such as diastase (the ferment which inverts cane sugar) emulsin and others. ❋ Various (N/A)

Paul Bert, in his remarkable studies on the influence of barometric pressure on the phenomena of life, has recognized the fact that compressed oxygen is fatal to certain ferments, whilst under similar conditions it does not interfere with the action of those substances classed under the name of soluble ferments, such as diastase (the ferment which inverts cane sugar), emulsin and others. ❋ Unknown (1909)

Perhaps it is time to start making the positive cultural case for the English and reclaim it from the cartoonish parody of bigotry by which the Left express their diastase for the English Working Classes. ❋ Unknown (2007)

The action of microdoses of mercuric chloride on diastase. ❋ Dr. Kenneth R. Pelletier (2000)

But emulsin is a diastase and has the property of breaking up amygdalin, liberating hydrocyanic acid, which is one of the most virulent toxic gases known. ❋ Unknown (1967)

This is perhaps due to the change produced in the starch by the action of diastase, and which may under certain circumstances be formed in wheat flour. ❋ P. L. Simmonds (N/A)

The first product of starch degradation by either acids or diastase, namely soluble starch, also exhibits the same coloration when treated with iodine. ❋ Various (N/A)

By the action of diastase, this complex molecule is split up, undergoing hydrolysis into four groups of amyloins, the fifth or central group remaining unchanged (and under brewing conditions unchangeable), forming the substance known as stable dextrin. ❋ Various (N/A)

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. ❋ Various (N/A)

Nevertheless it is of considerable interest, as it offers a rational and consistent explanation of the phenomena known to accompany the transformation of starch by diastase, and even if not strictly correct it has, at any rate, proved itself to be a practical working hypothesis, by which the mashing and fermenting operations may be regulated and controlled. ❋ Various (N/A)

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. ❋ A. W. Duncan (N/A)

The diastase of the malt has the same action on starch as the ptyalin in the saliva. ❋ A. W. Duncan (N/A)

Through the influence of this _diastase_ the starch is converted into a peculiar non-crystallizable substance called _dextrine_, and as the plant matures, this dextrine is transformed into crystallizable sugar. ❋ Various (N/A)

The young plant is, to a great extent, composed of starch; as the plant grows older, a substance is produced which is called _diastase_. ❋ Various (N/A)