Proteolytic Changes in the Ripening of Camembert Cheese
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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.
What to read after Proteolytic Changes in the Ripening of Camembert Cheese?
You can find similar books in the "Read Also" column, or choose other free books by Arthur Wayland Dox to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
2 ltCl.
( Delta-guanidinc-alpha-aminovalerianic acid. ) Chlorin.. Nitrogen.
Calculated.
16. 87 22. GO Found.
Hi. 70 22. 50 Lynn picrate, C
What to read after Proteolytic Changes in the Ripening of Camembert Cheese?
You can find similar books in the "Read Also" column, or choose other free books by Arthur Wayland Dox to read onlineMoreLess
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