Changes in the Apparent Cytoplasmic Hydrogen Ion Concentration of Ameba Dubia on Injection of Egg Albumin

The physical and rheological properties of egg albumin emulsions are influenced by basil seed gum as the stabilizer

In this study, the effect of basil seed gum (BSG) on the stability and rheological properties of egg white albumin (EWA) emulsions was investigated. A constant amount of EWA (0.5% w/v) and different concentrations of BSG (0-0.3% w/v) were used for the manufacture and stabilization of oil-in-water emulsions (30% w/w). The results showed that by increasing BSG concentration, the storage (21 days)...

Roles of calcium and pH in activation of eggs of the medaka fish, Oryzias latipes

Unfertilized eggs of the medaka fish (Oryzias latipes) were injected with pH-buffered calcium buffers. Medaka egg activation is accompanied by a transient increase in cytoplasmic free calcium (Gilkey, J. C., L. F. Jaffe, E. B. Ridgway, and G. T. Reynolds, 1978, J. Cell Biol., 76:448-466). The calcium buffer injections demonstrated that (a) the threshold free calcium required to elicit the calci...

The Influence of Salts upon the Ionisation of Egg Albumin

Introduction. A description is given of the principle followed in the experimental determination of the ionisation of egg albumin, its capacity to combine with acids and bases. Egg albumin is regarded as an ampholyte, and in accordance with J. N. Brønsted's definition of acids and bases, ampholytes are considered as substances capable of both taking up and giving off hydrogen ions. The theoreti...

The effect of hydrogen ion concentration on the anatomy of tobacco

The effect of formaldehyde on the hydrogen ion dissociation curve of egg albumin.

IT is well known that the cations of many nitrogenous bases which cannot be directly titrated with alkali in aqueous solution submit to titration in the presence ofa suitable concentration offormaldehyde. This is true of certain ofthe cationic groups in the proteins and their hydrolytic products. In the case of the natural amino-acids and their peptides, the various cationic groups which may oc...