Schlagwort(e):
Biochemistry.
;
Electronic books.
Materialart:
Online-Ressource
Seiten:
1 online resource (355 pages)
Ausgabe:
1st ed.
ISBN:
9780080581743
Serie:
Issn Series
URL:
https://ebookcentral.proquest.com/lib/geomar/detail.action?docID=403562
Sprache:
Englisch
Anmerkung:
Front Cover -- Advances in Protein Chemistry, Volume I -- Copyright Page -- Contents -- List of Contributors -- Chapter 1. Lipoproteins -- I. Introductory Remarks -- II. Definition of Term and Classification -- III. Modes of Linkage between Lipid and Protein -- IV. Chemical Properties of Lipoproteins -- V. Remarks on Methods -- References -- Chapter 2. Structural Proteins of Cells and Tissues -- Introduction -- I. Intracellular Fibers -- II. Nerve Proteins -- III. Collagen -- IV. Myosin -- V. Fibrin -- VI. General Considerations of Protein Fiber Structure -- References -- Chapter 3. Some Contributions of Immunology to the Study of Proteins -- I. Definitions and Methods -- II. The Specificity of Proteins -- III. The Properties of Antibodies -- IV. Bacterial Antigens -- V. Some Virus Proteins -- VI. Bacteriophages and Their Antibodies -- VII. Anti-enaymes -- VIII. Complement -- IX. Other Applications of Serological Methods -- X. Some Conclusions, and Summary -- References -- Chapter 4. The Interaction between the Alkali Earth Cations, Particularly Calcium, and Proteins -- I. Introduction -- II. Experimental Method for Studying the Physical- Chemical States of Metal -- III. Application of the Law of Mass Action to the Combination between Calcium and Protein -- IV. Structural and Physical-chemical Evidence of the Nature of the Combination between thc Alkali Earth Cations and Proteins -- V. Biological Significance -- References -- Chapter 5. The Purification and Properties of Certain Protein Hormones -- A. Introduction -- B. How Is the Purity of a Protein Established? -- C. Pituitary Hormones -- D. Hormones Not of Pituitary Origin -- E. Summary -- References -- Chapter 6. Soybean Protein in Human Nutrition -- I. Introduction -- II. History of the Soybean -- III. Economics of Production and Processing -- IV. Composition of the Soybean.
,
V. The Soybean in the Wartime Economy of Nations -- VI. Processing Soybeans for Human Food -- VII. Soybean Proteins -- VIII. Amino Acid Content of Soybean Proteins -- IX. Digestibility of Soybean Proteins -- X. Nutritional Values of Soybean Proteins -- XI. Use of Soybean Flour and Grits in Human Food -- References -- Chapter 7. Nucleoproteins -- I. Foreword -- II. Nucleic Acids -- III. The Interaction of Nucleic Acids with Proteins, Amino Acids, and Salts -- IV. Free Nucleotides and Quasi-Nucleotideproteins -- V. The Simpler Proteins in Natural Association with Nucleic Acid -- VI. The More Complex Proteins in Natural Association with Nucleic Acid -- VII. Nucleoprotcins-General Considerations -- VIII. Distribution of the Nucleoproteins-Cytochemical Evidence -- References -- Chapter 8. The Proteins of Skeletal Muscle -- I. Introduction -- II. Preparation of Muscle Proteins -- III. The Quantitative Determination of Proteins in Muscle -- IV. Properties of Myosin -- V. Muscle Proteins in Relation to Structure and Contractility -- VI. References.
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