diastasen.

/ˈdʌɪəsteɪs/

Etymology: < modern French diastase, < Greek διάστασις separation: see diastasis n.1833 Payen & Persoz Ann. Chim. & Physique LIII. 76 Cette singulière propriété de séparation nous a determinés à donner à la substance qui la possède le nom de diastase qui exprime précisément ce fait.

Chemistry.

A nitrogenous ferment formed in a seed or bud (e.g. in barley and potatoes) during germination, and having the property of converting starch into sugar.It is obtained as a white amorphous substance, of unknown analysis (Watts Dict. Chem.). It is found throughout the vegetable kingdom, in the infusoria, and in various secretions, etc., in the higher animals ( New Sydenham Soc. Lexicon).

ΚΠ

1838 T. Thomson Chem. Org. Bodies 666 Diastase..is a name given by MM. Payen and Persoz, to a substance which they extracted from malted barley.

1846 J. Baxter Libr. Pract. Agric. (ed. 4) I. 19 During the germination, some of the elements..in the grain form a fresh compound, which acts as a ferment. This compound is called..diastase, the effect of which is..to turn all the starch..first, into gum, and then into sugar.

1863–72 H. Watts Dict. Chem. II. 319 Neither potatoes nor cereals contain diastase before germination.

1894 Lancet 3 Nov. 1045 An extremely active poison, delicate, resembling the diastases or venoms.

Derivatives

diaˈstasic adj. = diastatic adj.

ΚΠ

1886 W. Jago Chem. Wheat 128 The bacteria cause more or less change in albuminoids, but exert no diastasic action.

This entry has not yet been fully updated (first published 1895; most recently modified version published online December 2019).

单词	diastase
释义	diastasen. /ˈdʌɪəsteɪs/ Etymology: < modern French diastase, < Greek διάστασις separation: see diastasis n.1833 Payen & Persoz Ann. Chim. & Physique LIII. 76 Cette singulière propriété de séparation nous a determinés à donner à la substance qui la possède le nom de diastase qui exprime précisément ce fait. Chemistry. A nitrogenous ferment formed in a seed or bud (e.g. in barley and potatoes) during germination, and having the property of converting starch into sugar.It is obtained as a white amorphous substance, of unknown analysis (Watts Dict. Chem.). It is found throughout the vegetable kingdom, in the infusoria, and in various secretions, etc., in the higher animals ( New Sydenham Soc. Lexicon). ΚΠ 1838 T. Thomson Chem. Org. Bodies 666 Diastase..is a name given by MM. Payen and Persoz, to a substance which they extracted from malted barley. 1846 J. Baxter Libr. Pract. Agric. (ed. 4) I. 19 During the germination, some of the elements..in the grain form a fresh compound, which acts as a ferment. This compound is called..diastase, the effect of which is..to turn all the starch..first, into gum, and then into sugar. 1863–72 H. Watts Dict. Chem. II. 319 Neither potatoes nor cereals contain diastase before germination. 1894 Lancet 3 Nov. 1045 An extremely active poison, delicate, resembling the diastases or venoms. Derivatives diaˈstasic adj. = diastatic adj. ΚΠ 1886 W. Jago Chem. Wheat 128 The bacteria cause more or less change in albuminoids, but exert no diastasic action. This entry has not yet been fully updated (first published 1895; most recently modified version published online December 2019). < n.1838
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