A nitrogenous substance developed during the germination of grain, and having the property of converting starch first into dextrine and then into sugar.
A nitrogenous substance developed during the germination of grain, and having the property of converting starch first into dextrine and then into sugar.
The Nuttall Encyclopædia: Being a Concise and Comprehensive Dictionary of General Knowledge[1] is a late 19th-century encyclopedia, edited by Rev. James Wood, first published in London in 1900 by Frederick Warne & Co Ltd.
WikipediaEditions were recorded for 1920, 1930, 1938 and 1956 and was still being sold in 1966. Editors included G. Elgie Christ and A. L. Hayden for 1930, Lawrence Hawkins Dawson for 1938 and C. M. Prior for 1956.[2]
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