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Document Type

Research

Abstract

The action of salivary amylase on amylo-type compounds is interpreted by most investigators as a random hydrolysis of the a-1, 4-glucosidic linkages. By this mode of action, intermediate reaction products which would have physical and chemical properties characteristic of the reaction mixture may be formed. The nature of these intermediates has been deduced from measurements of osmotic pressure, viscosity, iodine coloration, reducing power, etc. generally on crude enzymic digests. Investigations of this type which form the basis of the concept of random action are excellently reviewed by Hanes (9).

Publication Date

1950

Journal Title

Proceedings of the Iowa Academy of Science

Volume

57

Issue

1

First Page

203

Last Page

209

Copyright

© Copyright 1950 by the Iowa Academy of Science, Inc.

Language

EN

File Format

application/pdf

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