Ten Lectures On Biochemistry of Muscle And Nerve
Ten Lectures On Biochemistry of Muscle And Nerve
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, p. 1 80.
|| Arch. F. Exper. Path. Pharm. , vol. Xxiii. , p. 139. See also Schmelz, loc. Cit. ; and Laves, Inaug. Dissertation, Konigsberg, 1886.
36 THE EXTRACTIVES AND SALTS OF MUSCLE [LECT.
glycogen disappears. Nasse* considered that the sugar is maltose ; but the work of Panormoff'f' with the phenylhydrazine reaction showed it to be dextrose. That dextrose should be found is not to be wondered at, for in my enumeration of the ferments in muscle you will remember I drew your attention to an ...amylolytic enzyme, and a maltase as well. Some few years ago, Miss Tebb, in my laboratory, worked out the properties of the dextrins which are formed as intermediate products in the conversion of glycogen into sugar, and showed that on the whole they are analogous to those found during the hydrolysis of starch. We should therefore expect in muscle to find not only the final product dextrose, but also the intermediate stages of dextrin and maltose. The careful work of Osborne and ZobelJ has in my opinion placed it beyond doubt that this is really the case.
What to read after Ten Lectures On Biochemistry of Muscle And Nerve?
You can find similar books in the "Read Also" column, or choose other free books by W D William Dobinson Halliburton to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
, p. 1 80.
|| Arch. F. Exper. Path. Pharm. , vol. Xxiii. , p. 139. See also Schmelz, loc. Cit. ; and Laves, Inaug. Dissertation, Konigsberg, 1886.
36 THE EXTRACTIVES AND SALTS OF MUSCLE [LECT.
glycogen disappears. Nasse* considered that the sugar is maltose ; but the work of Panormoff'f' with the phenylhydrazine reaction showed it to be dextrose. That dextrose should be found is not to be wondered at, for in my enumeration of the ferments in muscle you will remember I drew your attention to an ...amylolytic enzyme, and a maltase as well. Some few years ago, Miss Tebb, in my laboratory, worked out the properties of the dextrins which are formed as intermediate products in the conversion of glycogen into sugar, and showed that on the whole they are analogous to those found during the hydrolysis of starch. We should therefore expect in muscle to find not only the final product dextrose, but also the intermediate stages of dextrin and maltose. The careful work of Osborne and ZobelJ has in my opinion placed it beyond doubt that this is really the case.
What to read after Ten Lectures On Biochemistry of Muscle And Nerve?
You can find similar books in the "Read Also" column, or choose other free books by W D William Dobinson Halliburton to read onlineMoreLess
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