Biochemical Studies of Putrefaction Amines. VII
نویسندگان
چکیده
منابع مشابه
Some Biochemical and Electrophoretic Studies on Purified Prothrombin , Factor VII (
S TUDIES of the chemical nature of prothrombin have indicated a glycoprotein structure.2 Data obtained on purified bovine prothrombin have shown the reducing sugar content to be approximately 5 per cent, based on a reference standard of galactose and mannose.35 Laki et al.5 reported a value of 6.5 per cent in terms of glucose, and 1.6 to 1.7 per cent hexosamine. Alexander6 and colleagues observ...
متن کاملInflammation , Suppuration , Putrefaction , Fermentation :
This paper focuses on Lister’s inaugural lecture at King’s College, London, in October 1877. As the new Professor of Clinical Surgery, Lister had much to report, including impressively high survival rates from complex operations previously regarded as foolhardy. Instead, he chose to address the processes of fermentation in wine, blood and milk. His reasons are not obvious to a modern audience, ...
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It has been previously shown that a small portion of the phosphorus and nitrogen of bacteriophage Tsr+ appears in the viral progeny resulting after infection of the host, Escherichiu coli (2, 3). The object of this investigation was to determine the nature of the parent virus contribution and its rBle in the production of the new virus particles. The presence of material from the parent virus p...
متن کاملSome Biochemical and Electrophoretic Studies on Purified Prothrombin , Factor VII ( Proconvertin )
S TUDIES of the chemical nature of prothrombin have indicated a glycoprotein structure.2 Data obtained on purified bovine prothrombin have shown the reducing sugar content to be approximately 5 per cent, based on a reference standard of galactose and mannose.35 Laki et al.5 reported a value of 6.5 per cent in terms of glucose, and 1.6 to 1.7 per cent hexosamine. Alexander6 and colleagues observ...
متن کاملSome biochemical and electrophoretic studies on purified prothrombin, factor VII (proconvertin) and factor X (Stuart).
S TUDIES of the chemical nature of prothrombin have indicated a glycoprotein structure.2 Data obtained on purified bovine prothrombin have shown the reducing sugar content to be approximately 5 per cent, based on a reference standard of galactose and mannose.35 Laki et al.5 reported a value of 6.5 per cent in terms of glucose, and 1.6 to 1.7 per cent hexosamine. Alexander6 and colleagues observ...
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ژورنال
عنوان ژورنال: YAKUGAKU ZASSHI
سال: 1957
ISSN: 0031-6903,1347-5231
DOI: 10.1248/yakushi1947.77.11_1183