Advances in protein chemistry Volume 2
Başlık:
Advances in protein chemistry Volume 2
Yazar:
Anson, M. L.
ISBN:
9780120342020
9781281712615
9786611712617
9780080581750
Yayın Bilgileri:
New York : Academic Press, 1945.
Fiziksel Tanımlama:
1 online resource (xiii, 443 pages) : illustrations.
Seri:
Advances in protein chemistry ; v. 2
Advances in protein chemistry ; v. 2.
İçerik:
Front Cover; Advances in Protein Chemistry, Volume II; Copyright Page; Contents; Contributors to Volume II; Chapter 1. Analytical Chemistry of the Proteins; 1. Introductory; 2. The Amino Acids Occurring in Nature; 3. Racemization; 4. Destruction and Alteration of Amino Acid Residues under Conditions of Protein Hydrolysis; 5. Quantitative Amino Acid Analysis; References; Chapter 2. The Microbiological Assay of Amino Acids; A. Introduction; B. Nutritive Requirements of Microorganisms Used for Determination of Amino Acids; C. Assays for Amino Acids; D. Conclusions; References
Chapter 3. The Amino Acid Composition of Food ProteinsI. Introduction; II. Separation of Carbohydrates from Proteins in Foodstuffs; III. Methods of Hydrolysis of Proteins; IV. Approximate Amino Acid Composition of Food Proteins; V. Discussion; VI. Nutritional Evaluation of Chemical Analysis; VII. Amino Acid Requirements of Man; References; Chapter 4. The Relationship of Protein Metabolism to Antibody Production and Resistance to Infection; I. Introduction; II. Serum Protein Synthesis a Problem of Nutrition; III. Chemical Composition of Normal Serum Globulin
IV. Chemical Composition of Antibody Serum GlobulinV. Electrophoretic Analysis; VI. Significance of ?- Globulin in Relation to Antibodies; VII. The Site of Origin of Antibody Globulin; VIII. The Biological Evaluation of Proteins; IX. The Effects of Dietary Protein Deficiency upon the Fabrication of Serum Globulin; X. The Effects of Protein Deficiency and Protein Repletion upon the Ability of Experimental Animals to Fabricate Antibody; XI. Relationship of Protein Deficiency to Reduced Resistance to Bacterial Infection; References; Chapter 5. Terminal Amino Acids in Peptides and Proteins
I. IntroductionII. Actual and Proposed Purposes of Determining Terminal Amino Acids; III. Means of Identifying Terminal Amino Acids; IV. Applications of Methods for Identifying Terminal Amino Acids; V. Conclusion; References; Chapter 6. The Copper Proteins; I. Introduction; II. The Hemocyanins; III. The Oxidases; IV. Other Copper Proteins; V. Proteins Containing Other Metals; References; Chapter 7. Mucoids and Glycoproteins; I. Introduction; II. Definition and Classification; III. General Methods of Preparation of Mucopolysaccharides and Mucoids; IV. Analytical Procedures; V. Mucoids
VI. GlycoproteinsReferences; Chapter 8. The Reactions of Formaldehyde with Amino Acids and Proteins; I. Introduction; II. General Properties of Formaldehyde; III. Methods Applicable to the Study of the Reactions of Formaldehyde with Amino Acids and Proteins; IV. The Reactions of Formaldehyde with the Amino Group in Simple Amine Acids; V. Polyfunctional Amino Acids and Peptides; VI. Proteins; References; Chapter 9. Wheat Gluten; I. Introduction; II. Historical; III. Osborne's Characterization of Gluten; IV. Physical Properties and Behavior; V. Solubility Behavior of Gluten
Özet:
ADVANCES IN PROTEIN CHEMISTRY VOL 2.
Tür:
Elektronik Erişim:
ScienceDirect http://www.sciencedirect.com/science/book/9780120342020Mevcut:*
Yer Numarası | Demirbaş Numarası | Shelf Location | Lokasyon / Statüsü / İade Tarihi |
---|---|---|---|
QD431 .A32 1945 EB | 1179515-1001 | Elsevier E-Kitap Koleksiyonu | Arıyor... |
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