• Webster's Revised Unabridged Dictionary
    • n Diastase (Physiol. Chem) A soluble enzyme, capable of converting starch and dextrin into sugar.☞ The name is more particularly applied to that enzyme formed during the germination of grain, as in the malting of barley; but it is also occasionally used to designate the amylolytic enzyme contained in animal fluids, as in the saliva.
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Century Dictionary and Cyclopedia
    • n diastase A substance existing in barley, oats, wheat, and potatoes after germination. It is obtained by digesting in a mixture of three parts of water and one of alcohol, at a temperature of 113°, a certain quantity of germinated barley ground and dried in the open air, and then putting the whole under pressure and filtering it. Diastase is solid, white, and soluble in water and diluted alcohol, but insoluble in strong alcohol. In solution it possesses the property of causing starch to break up at the temperature of 150°, transforming it first into dextrin and then into sugar.
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Chambers's Twentieth Century Dictionary
    • n Diastase dī′as-tās a peculiar ferment developed during the germination of all seeds, which has the power of converting starch into dextrine and then into sugar
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Webster's Revised Unabridged Dictionary
Gr. separation, fr. , to stand apart; dia` through + , , to stand, set: cf. F. diastase,. Cf. Diastasis
Chambers's Twentieth Century Dictionary
Gr. diastasis, division—dia, through, histanai, stēnai, to stand.


In literature:

Here is also found a peculiar, soluble, active principle called diastase, which possesses the power of converting starch into sugar.
"Science in the Kitchen." by Mrs. E. E. Kellogg
To make the whole product as digestible and assimilable as possible, I use the best material known, that is, Taka and Malt diastase.
"Valere Aude" by Louis Dechmann
Malt extract of good quality, containing an active form of diastase, is a good form of relish to take with meals.
"The Healthy Life, Vol. V, Nos. 24-28" by Various
This again is affected by temperature in much the same way as diastase.
"Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3" by Various
They are, however, not affected by diastase; and generally are more resistant to hydrolysis.
"Researches on Cellulose" by C. F. Cross
Diastase, 43, 53, 55.
"Elements of Agricultural Chemistry" by Thomas Anderson
These may be dextrinized with vegetable diastase (Taka diastase) if necessary.
"Dietetics for Nurses" by Fairfax T. Proudfit
This hydrolysis is brought about by the enzyme "diastase," which is present in the sprouting grain.
"The Chemistry of Plant Life" by Roscoe Wilfred Thatcher
The strong diastasic action of the cerealin, inevitable in fermentation, is entirely avoided.
"Encyclopaedia Britannica, 11th Edition, Volume 4, Slice 4" by Various
Fermentation by means of a soluble ferment or diastase, a phenomenon which may almost be called vital, is also a catalytic action.
"The Mechanism of Life" by Stéphane Leduc
The ferment diastase is one of the tools with which plants perform their miracles of chemical activity.
"Rustic Sounds and Other Studies in Literature and Natural History" by Francis Darwin
The starch so liberated is then fermented by means of a substance diastase.
"The New Gresham Encyclopedia. Vol. 1 Part 1" by Various
So the little plant liberates by some wonderful means a material called diastase, which has the power of changing starch into sugar.
"The Romance of War Inventions" by Thomas W. Corbin
Diastase, being soluble, is obtained in the filtrate.
"The New Gresham Encyclopedia" by Various
Action of diastase on starch.
"A Civic Biology" by George William Hunter

In science:

Schulz, A.R. Enzyme Kinetics. From Diastase to Multi-Enzyme Systems, Cambridge University Press, Cambridge, 1994. Buchler, N.E.; Gerland, U.; Hwa, T.
Optimization of Enzymatic Biochemical Logic for Noise Reduction and Scalability: How Many Biocomputing Gates Can Be Interconnected in a Circuit?