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Chemistry of the Albumens: Ten Lectures Delivered in the Michaelmas Term, 1904, in the Physiological Department of University College, London (Classic Reprint) - Softcover
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Excerpt from Chemistry of the Albumens: Ten Lectures Delivered in the Michaelmas Term, 1904, in the Physiological Department of University College, London
We will now proceed to investigate the general properties of an albumen.
As an example, we might take the white of egg as a product which is an easily accessible type of an albumen this substance, Eiweiss, is, in fact, the generic name in German for the whole class of albumens.
A filtered solution of egg albumen in water has certain properties which can be readily demonstrated. On heating, the albumen is rendered insoluble - coagulation takes place. This illustrates the readiness with which a change takes place in a natural albumen, as we shall term the body existing in a normal functioning state in a living organism. Furthermore, the organic matter in the solution is incapable of passing through vegetable parchment. We are dealing therefore with a colloidal solution, and therefore with a solution of a body of very high molecular weight. We shall at the present moment, however, neglect other physical properties, for reasons which will be evident when we come to consider one of the first chemical properties to which a chemist generally turns his attention, viz., the property of functioning as an acid, base, or neutral body.
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Chemistry of the Albumens (Classic Reprint)
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Paperback. Zustand: New. Print on Demand. This book delves into the chemical composition of albumens, a prevalent class of proteins responsible for a vast array of vital functions in living bodies. The author meticulously examines the properties and reactions of albumens, exploring their role as acids, bases, and neutral bodies. The book also investigates the methods used to separate albumen mixtures, providing valuable insights into the distinct characteristics of each fraction. Through systematic experimentation, the author uncovers the degradation products of albumens, including volatile substances, fatty acids, carbohydrates, and a range of amino acids. These findings shed light on the intricate molecular structure of albumens, revealing the diverse building blocks that contribute to their unique properties. The significance of this work lies in its foundational contributions to our understanding of the chemical nature of albumens, paving the way for further research into their biological functions and therapeutic applications. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781330696262_0
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Chemistry of the Albumens Ten Lectures Delivered in the Michaelmas Term, 1904, in the Physiological Department of University College, London Classic Reprint
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Chemistry of the Albumens Ten Lectures Delivered in the Michaelmas Term, 1904, in the Physiological Department of University College, London Classic Reprint
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781330696262
Anzahl: 15 verfügbar