starch saccharification
1saccharification — The process of saccharifying. * * * sac·char·i·fi·ca·tion sə .kar ə fə kā shən n the process of breaking a complex carbohydrate (as starch) into simple sugars sac·char·i·fy sə kar ə .fī, sa vt, fied; fy·ing * * * sac·char·i·fi·ca·tion (sə… …
2saccharification — noun Date: 1839 the process of breaking a complex carbohydrate (as starch or cellulose) into its monosaccharide components • saccharify transitive verb …
3saccharify — saccharification /seuh kar euh fi kay sheuhn/, n. saccharifier, n. /seuh kar euh fuy , sak euhr euh fuy /, v.t., saccharified, saccharifying. to convert (starch) into sugar. [1830 40; SACCHAR + IFY] * * * …
4Cellulosic ethanol — also know by the name Ceetol, is a biofuel produced from wood, grasses, or the non edible parts of plants. [ One Hundred Tenth Congress of the United States of America. [http://frwebgate.access.gpo.gov/cgi bin/getdoc.cgi?dbname=110 cong… …
5Ethanol fuel — is ethanol (ethyl alcohol), the same type of alcohol found in alcoholic beverages. It can be used as a fuel, mainly as a biofuel alternative to gasoline, and is widely used in cars in Brazil. Because it is easy to manufacture and process and can… …
6Chinese alcoholic beverages — The courtyard of a Huangjiu maker and the sealed jars of jiu being stored and aged Traditional Chinese …
7Inulin — Not to be confused with insulin. Inulin Identifiers CAS number …
8Brewing — Brewer redirects here. For other uses, see Brewer (disambiguation). This article is about the commercial brewing of beer. For making tea, see Steeping. For homebrewing, see Homebrewing. A 16th century brewery Brewing is the production of beer… …
9Mashing — Interior view of a mash tun in a Scotch whisky distillery, showing the stirring mechanism. In brewing and distilling, mashing is the process of combining a mix of milled grain (typically malted barley with supplementary grains such as corn,… …
10Cuisine de la pomme de terre — Pommes de terre cuites de différentes façons. La cuisine de la pomme de terre, tubercule consommé depuis plus de 8 000 ans, ne s’est véritablement développée qu’après le XVIe& …
