首页> 外文OA文献 >Investigation and Development of an Experimental Method of 'Making Starch Syrup' for Delivery Practices
【2h】

Investigation and Development of an Experimental Method of 'Making Starch Syrup' for Delivery Practices

机译:用于制作“淀粉糖浆”的实验方法的研究与开发

摘要

In order to be realized the importance and usefulness of the subject "science" by the people, chemical experimental methods for delivery practices related to foods were investigated, developed and practiced. The previously published experiment "Making Karumeyaki" was followed by the experiment "Making Starch Syrup". This experimental method is remarkably useful and valuable because it contains many educational contents in chemistry, such as "iodine reaction of starch", "amylase (enzyme)", "digestion of starch to maltose", "optimum temperature", etc. The procedures developed for a practice in future were detailed in this report.
机译:为了使人们认识到“科学”这一主题的重要性和实用性,研究,开发和实践了化学实验方法以用于与食品有关的交付实践。先前发表的实验“制作Karumeyaki”之后是实验“制作淀粉糖浆”。该实验方法非常有用且有价值,因为它包含了许多化学方面的教学内容,例如“淀粉的碘反应”,“淀粉酶(酶)”,“淀粉消化成麦芽糖”,“最佳温度”等。本报告详细介绍了为将来的实践开发的。

著录项

  • 作者

    戸谷 義明;

  • 作者单位
  • 年度 2015
  • 总页数
  • 原文格式 PDF
  • 正文语种 ja
  • 中图分类

相似文献

  • 外文文献
  • 中文文献
  • 专利

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号