ISOLIERUNG MIKROBIELLER POLYSACCHARIDE AUS IHREN FETTAMIN-ADDUKTEN

Microbial polysaccharides can be liberated from their fatty amine adducts by treating these adducts in the presence of an alcohol with a salt of ammonia or of a highly volatile amine which is soluble in this alcohol or thermally readily dissociated. It is preferable to use alcohols which have a boil...

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Bibliographische Detailangaben
Hauptverfasser:	FISCHER, EDGAR, SCHLINGMANN, MERTEN
Format:	Patent
Sprache:	ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PROCESSES USING MICROORGANISMS SPIRITS THEIR PREPARATION OR CHEMICAL WORKING-UP VINEGAR WINE
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Beschreibung
Zusammenfassung:	Microbial polysaccharides can be liberated from their fatty amine adducts by treating these adducts in the presence of an alcohol with a salt of ammonia or of a highly volatile amine which is soluble in this alcohol or thermally readily dissociated. It is preferable to use alcohols which have a boiling point under atmospheric pressure of up to about 100 DEG C., and salts of ammonia or of an amine which has a boiling point of less than 150 DEG C. under atmospheric pressure.