Proteolytic Changes in the Ripening of Camembert Cheese

The book Proteolytic Changes in the Ripening of Camembert Cheese was written by author Arthur Wayland Dox Here you can read free online of Proteolytic Changes in the Ripening of Camembert Cheese book, rate and share your impressions in comments. If you don't know what to write, just answer the question: Why is Proteolytic Changes in the Ripening of Camembert Cheese a good or bad book?

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2 ltCl.
( Delta-guanidinc-alpha-aminovalerianic acid. ) Chlorin.. Nitrogen.
Calculated.
16. 87 22. GO Found.
Hi. 70 22. 50 Lynn picrate, Cn 38. 40 38. 53 Hydrogen 4. 53 4. 54 The other bases were present in so small amount (about 0. 5 gram) that no attempt was made to isolate them. A noteworthy fact is that arginin, which was not found at all in Swiss cheese, is present here. It is possible that some of it is further hydrolyzed into guanidin and aminovalerianic acid or into ...urea and ornithin (diaminovalerianic acid). The filtrate from the histidin, arginin, and lysin had a very faint but characteristic odor of tetramethylenediamin. This sub- stance would result from the liberation of carbon dioxid from ornithin, one of the cleavage products of arginin. It could not have been present, however, in more than traces. An attempt was made to separate guanidin in the form of the gold salt, but no crystals could be obtained.

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