I. Experiments with a Furfural-sulphuric Acid Reagent Leading to a Method for the Detection of the Indol Group in Proteins PDF Download
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Author: James Tate Rubey
Publisher:
ISBN:
Category :
Languages : en
Pages : 130
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Author: James Tate Rubey
Publisher:
ISBN:
Category :
Languages : en
Pages : 130
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Author: Society of Chemical Industry (Great Britain)
Publisher:
ISBN:
Category : Chemical industry
Languages : en
Pages : 1818
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Includes list of members, 1882-1902, proceedings of the annual meetings and various supplements.
Author: DM Vasudevan
Publisher: Jaypee Brothers,Medical Publishers Pvt. Limited
ISBN: 9789352705146
Category : Medical
Languages : en
Pages : 294
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1386
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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1108
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Author: Rajan Katoch
Publisher: Springer Science & Business Media
ISBN: 9781441997852
Category : Science
Languages : en
Pages : 441
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Book Description
Advances in biochemistry now allow us to control living systems in ways that were undreamt of a decade ago. This volume guides researchers and students through the full spectrum of experimental protocols used in biochemistry, plant biology and biotechnology.
Author: H E Nursten
Publisher: Royal Society of Chemistry
ISBN: 1847552579
Category : Technology & Engineering
Languages : en
Pages : 226
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Book Description
Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science.
Author: Franklin Henry Hooper
Publisher:
ISBN:
Category : Encyclopedias and dictionaries
Languages : en
Pages : 782
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 1186
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Author: Bernd Spangenberg
Publisher: Springer Science & Business Media
ISBN: 364210729X
Category : Science
Languages : en
Pages : 388
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Book Description
Thin-layer chromatography (TLC) is widely used particularly for pharmaceutical and food analysis. While there are a number of books on the qualitative identification of chemical substances by TLC, the unique focus here is on quantitative analysis. The authors describe all steps of the analytical procedure, beginning with the basics and equipment for quantitative TLC followed by sample pretreatment and sample application, development and staining, scanning, and finally statistical and chemometric data evaluation and validation. An important feature is the coverage of effect-directed biological detection methods. Chapters are organized in a modular fashion facilitating the easy location of information about individual procedural steps.
