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saccharification - definition and meaning
Definitions
from The Century Dictionary.
noun
from Wiktionary , Creative Commons Attribution/Share-Alike License.
noun biochemistry The hydrolysis of soluble polysaccharides to form simple sugars
Etymologies
Sorry, no etymologies found.
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Examples
The energy is bound up in the cellulose (especially the hemicellulose), which has to be freed from the inert lignin and then converted into sugars (a process called, naturally enough, saccharification ), which can then be fermented into ethanol.
Spinning straw into liquid gold ewillett 2008
Maize is the basis for various starches and other ingredients like glucose syrup (corn syrup), which is produced by starch saccharification .
America's Silent Killing Fields - 2009 Update 2009
Greg recommends a saccharification pH of 5.3 at room temperature. pH varies with temperature, and you will get the most accurate, consistent readings if you test cooled samples.
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
Boil for 5 minutes and return it to the main mash, mixing thoroughly to attain a saccharification temperature of 152-155°F.
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
Boil for 5 minutes and return it to the main mash, mixing thoroughly to attain a saccharification temperature of 152-155°F.
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
The main mash should have rested a sufficient amount of time while the decoction was performed for adequate saccharification .
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
The main mash should have rested a sufficient amount of time while the decoction was performed for adequate saccharification .
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
Greg recommends a saccharification pH of 5.3 at room temperature. pH varies with temperature, and you will get the most accurate, consistent readings if you test cooled samples.
SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998
In Brazil, alcohol has been produced directly from cassava roots, through malt saccharification and immediate fermentation, but cane sugar alcohol can now be produced more cheaply.
Chapter 11 1987
About equal quantities of malted and unmalted grains are mashed in cold and boiling water, and the two mashes are combined to yield a mixture at a temperature favourable to saccharification , souring and yeast fermentation.
Chapter 6 1984
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