The Proteins of the Wheat Kernel
The Proteins of the Wheat Kernel
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In our eReader you can find the full English version of the book. Read The Proteins of the Wheat Kernel Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Proteins of the Wheat Kernel
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Weight.
I II Ill IV o 93 loo I20 i6o 75-76 mm.
12.0 12.0 0.8 0.8 Grams.
28.18 47.03 64.68 40.00 83 100 120 200 mm, 12.0 12.0 0.8 0.8 Grams.
20.13 3681 62.70 3300 179.89 152.64 Fraction I.
DisHUation A. — This was saponified at once by evaporation with con- centrated hydrochloric acid on a water-bath, the residue taken up in alcohol, the solution saturated with dry hydrochloric acid gas, and a crystal of glycocoU ester hydrochloride added. After prolonged standing on ice, no separation occurred.... The solution was then evaporated on the water- bath with concentrated hydrochloric add, the latter removed with lead oxide and the lead with hydrogen sulphide. The amino-acids were subjected to fractional crystallization.
DisHUaHan B vrzs treated in substantially the same way, but although several attempts were made to isolate the hydrochloride of glycocoU ester, none was found. By systematic fractionation there were obtained from fraction I of the two distillations, A and B, 6.68 grams alanine and 0.86 gram leucine.
What to read after The Proteins of the Wheat Kernel?
You can find similar books in the "Read Also" column, or choose other free books by Thomas B Thomas Burr Osborne to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Weight.
I II Ill IV o 93 loo I20 i6o 75-76 mm.
12.0 12.0 0.8 0.8 Grams.
28.18 47.03 64.68 40.00 83 100 120 200 mm, 12.0 12.0 0.8 0.8 Grams.
20.13 3681 62.70 3300 179.89 152.64 Fraction I.
DisHUation A. — This was saponified at once by evaporation with con- centrated hydrochloric acid on a water-bath, the residue taken up in alcohol, the solution saturated with dry hydrochloric acid gas, and a crystal of glycocoU ester hydrochloride added. After prolonged standing on ice, no separation occurred.... The solution was then evaporated on the water- bath with concentrated hydrochloric add, the latter removed with lead oxide and the lead with hydrogen sulphide. The amino-acids were subjected to fractional crystallization.
DisHUaHan B vrzs treated in substantially the same way, but although several attempts were made to isolate the hydrochloride of glycocoU ester, none was found. By systematic fractionation there were obtained from fraction I of the two distillations, A and B, 6.68 grams alanine and 0.86 gram leucine.
What to read after The Proteins of the Wheat Kernel?
You can find similar books in the "Read Also" column, or choose other free books by Thomas B Thomas Burr Osborne to read onlineMoreLess
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