نتایج جستجو برای: mince

تعداد نتایج: 284  

Journal: :The Journal of biological chemistry 1965
J W Singleton L Laster

The biosynthesis of the heme portion of hemoglobin by animal tissues has been studied extensively (1). In contrast, relatively little is known about the enzymes participating in the initial steps of the pathway for heme catabolism. Thus, the reaction in which heme and globin are separated remains essentially obscure, although it is known that heme undergoes ring cleavage with liberation of carb...

Journal: :The Biochemical journal 1971
M A Gabriel H Jabara U A al-Khalidi

1. [(14)C]Acetoin was enzymically synthesized from [(14)C]pyruvate with a pyruvate decarboxylase preparation. Its optical activity was [alpha](20) (d)-78 degrees . 2. Large amounts (1000-fold higher than physiological concentrations) of acetoin were incubated with rat liver mince. Acetoin disappeared but very little (14)CO(2) was evolved. A compound accumulated, which was purified and identifie...

Journal: :The Journal of biological chemistry 1960
J L HAINING T FUKUI B AXELROD

The function of the microsomes as a primary site of protein biosynthesis is well established (1). Both microsomal and soluble ribonucleic acid have been shown to participate in the incorporation of amino acids into ribonucleoproteins in vitro. This phenomenon has been interpreted as a step in the synthesis de nouo of proteins (2). Hendler (3) has suggested that lipids might also be involved in ...

2017
Christian Licht Somsak Orankitjaroen

We extend the study [1] devoted to the dynamic response of a structure made of two linearly elastic bodies connected by a thin soft adhesive layer made of a Kelvin Voigt type nonlinear viscoelastic material to the case of a Generalized Standard Material with a positive definite quadratic density of free energy. A concise formulation in terms of an evolution equation in a Hilbert space of possib...

Journal: :Food microbiology 2007
N Simoncini D Rotelli R Virgili S Quintavalla

The evolution of the yeast population during manufacturing and ripening of dry-cured Parma ham was investigated. Contamination levels ranged from 10(5) to 10(7) cfu/g on muscle surface, 10(4) to 10(6) cfu/g on covering fat and exceeded 10(7) cfu/g on spreadable fat mince ("sugna"). Two hundred and sixty one yeast isolates underwent identification test, showing that the predominant species of ye...

The Neuregulin is a member of the epidermal growth factors (EGF) family of receptor kinases, was originally identified as the product of the transforming gene derived from chemically induced rat neuroblastoms. A variety of different protein isoforms are produced from single Neuregulin gene. Four distinct vertebrate gene encode Neuregulin, prosaically named NRG1, NRG2, NRG3, and NRG4. Most of bi...

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