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Advances in protein chemistry Volume 2 /
ADVANCES IN PROTEIN CHEMISTRY VOL 2.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1945.
|
| Colección: | Advances in protein chemistry ;
v. 2. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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|---|---|---|---|
| 001 | SCIDIR_ocn646756498 | ||
| 003 | OCoLC | ||
| 005 | 20231117033224.0 | ||
| 006 | m o d | ||
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| 008 | 750720s1945 nyua ob 001 0 eng d | ||
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| 019 | |a 1162381287 |a 1397387129 | ||
| 020 | |a 0120342022 |q (electronic bk.) | ||
| 020 | |a 9780120342020 |q (electronic bk.) | ||
| 020 | |a 1281712612 | ||
| 020 | |a 9781281712615 | ||
| 020 | |a 9786611712617 | ||
| 020 | |a 6611712615 | ||
| 020 | |a 0080581757 | ||
| 020 | |a 9780080581750 | ||
| 035 | |a (OCoLC)646756498 |z (OCoLC)1162381287 |z (OCoLC)1397387129 | ||
| 050 | 4 | |a QD431 |b .A32 1945eb | |
| 082 | 0 | 4 | |a 547.75 |
| 245 | 0 | 0 | |a Advances in protein chemistry |n Volume 2 / |c edited by M.L. Anson, John T. Edsall. |
| 260 | |a New York : |b Academic Press, |c 1945. | ||
| 300 | |a 1 online resource (xiii, 443 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Advances in protein chemistry ; |v v. 2 | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 520 | |a ADVANCES IN PROTEIN CHEMISTRY VOL 2. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Proteins. | |
| 650 | 0 | |a Amino acids. | |
| 650 | 6 | |a Prot�eines. |0 (CaQQLa)201-0008150 | |
| 650 | 6 | |a Acides amin�es. |0 (CaQQLa)201-0001947 | |
| 650 | 7 | |a protein. |2 aat |0 (CStmoGRI)aat300206575 | |
| 650 | 7 | |a Amino acids |2 fast |0 (OCoLC)fst00807622 | |
| 650 | 7 | |a Proteins |2 fast |0 (OCoLC)fst01079711 | |
| 700 | 1 | |a Anson, M. L. | |
| 700 | 1 | |a Edsall, John T. |q (John Tileston), |d 1902-2002. | |
| 776 | |z 0-12-034202-2 | ||
| 830 | 0 | |a Advances in protein chemistry ; |v v. 2. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780120342020 |z Texto completo |