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Definition: hydrolysis from Merriam-Webster's Collegiate(R) Dictionary

(1880) : a chemical process of decomposition involving the splitting of a bond and the addition of the hydrogen cation and the hydroxide anion of water

hy•dro•lyt•ic \॑hī-drə-॑li-tik\ adj

hy•dro•lyt•i•cal•ly \-ti-k(ə-)lē\ adv


hydrolysis

From The Columbia Encyclopedia
(hīdrŏl'ĭsĭs), chemical reaction of a compound with water, usually resulting in the formation of one or more new compounds. The most common hydrolysis occurs when a salt of a weak acid or weak base (or both) is dissolved in water. Water ionizes into negative hydroxyl ions (OH − ) and positive hydrogen ions (H + ), which become hydrated to form positive hydronium ions (H 3 O + ). The salt also breaks up into positive and negative ions. For example, when sodium acetate is dissolved in water it readily dissociates into sodium and acetate ions. Because sodium hydroxide is a strong base, the sodium ions react only slightly with the hydroxyl ions already present in the water to form sodium hydroxide molecules. Acetic acid is a weak acid, so the acetate ions react readily with the hydrogen ions present in the water to form neutral acetic acid molecules. The net result of these reactions is a relative excess of hydroxyl ions, causing an alkaline solution. A chemical reaction has actually taken…
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Full text Article hydrolysis

From The Columbia Encyclopedia
(hīdrŏl'ĭsĭs), chemical reaction of a compound with water, usually resulting in the formation of one or more new compounds. The most common hydrolysis occurs when a salt of a weak acid or weak base (or both) is dissolved in water. Water ionizes into negative hydroxyl ions (OH − ) and positive…
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Full text Article hydrolysis

From The Oxford Companion to Food
literally ‘splitting by water’, a chemical reaction in which the large, complex molecules of proteins and carbohydrates are broken into smaller molecules. This is one of the fundamental processes of both cooking and digestion. The single sugar molecules of which carbohydrates are composed, and the…
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Full text Article hydrolysis

From Library of Health and Living: The Encyclopedia of Nutrition and Good Health
An important type of chemical reaction that forms the basis of digestion. During hydrolysis, a bond between atoms of a compound is split by incorporating a water molecule, giving rise to the name hydrolysis (hydro = water, lysis = splitting). Hydrolysis creates two smaller molecules (fragments). …
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Full text Article hippurate hydrolysis

From Dictionary of Microbiology & Molecular Biology
Certain bacteria (e.g. Streptococcus spp, Campylobacter spp) produce a hippuricase which hydrolyses hippurate (C 6 H 5 .CO.NH.CH 2 .CO 2 − ) to benzoate and glycine. Hippuricase activity may be detected by adding a calculated amount of acid FeCl 3 to a 4-day culture of the organism in a medium…
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Full text Article Tween hydrolysis

From Dictionary of Microbiology & Molecular Biology
A TWEEN may be hydrolysed (with the liberation of free fatty acids) by certain LIPASES . A test of the ability of an organism to hydrolyse a Tween is used in the identification of certain bacteria. Essentially, the strain under test is grown in a liquid medium (pH 7) containing (usually) Tween 80…
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Full text Article hydrolysis

From Hawley's Condensed Chemical Dictionary
A chemical reaction in which water reacts with another substance to form two or more new substances. This involves ionization of the water molecule as well as splitting of the compound hydrolyzed, e.g., CH 3 COOC 2 H 5 + H 2 O → CH 3 COOH + C 2 H 5 OH. Examples are conversion of starch to…
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Full text Article hydrolysis

From Britannica Concise Encyclopedia
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Full text Article hydrolysis

From Philip's Encyclopedia
| 42 words
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Full text Article hydrolysis

From The American Heritage Student Science Dictionary
| 41 words
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Full text Article hydrolysis

From The American Heritage(R) Dictionary of the English Language
| 66 words
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