CORSICA BUKU YANG BERKAIT DENGAN «CASEOSE»
Ketahui penggunaan
caseose dalam pilihan bibliografi berikut. Buku yang berkait dengan
caseose dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Corsica.
1
Dairy Chemistry: A Practical Handbook for Dairy Chemists and ...
Cupric sulphate and ferric chloride precipitate dys-caseose. Ammonium sulphate
added to saturation precipitates dys- caseose, but sodium chloride does not.
Addition of acetic acid, however. to the salt-saturated fluid gives the usual ...
Henry Droop Richmond,
1899
2
American chemical journal
a more or less cloudy fluid. In dilute acids and in dilute sodium carbonate it
dissolves to a perfectly clear fluid. Towards heat, aqueous solutions of proto-
caseose act exactly like proto-elastose. Even when warmed very gently, the
solution ...
3
Internationaal Congres Voor Verloskunde en Gynaecologie:
Ma non si puô a meno di fare innanzi tutto rilevare, che le raccolte tubercolari più
o meno decisamente caseose, offrono per la loro stessa consistenza e per la più
rapida e tenace evoluzione fibrosa della cotenna reattiva che le avvolge, un più ...
4
Acta tuberculosea et pneumologica Scandinavica
2 fluid tuberculomas 3 filled cavities in the stage of destructive process 4
tuberculomas with thick caseose 5 tuberculomas with fluid caseose 6 filled cavity
7 stratified tuberculoma with thick caseose 8 sub calcified tuberculoma 9
tuberculoma ...
5
The Chemical News and Journal of Physical Science
I would further suggest the following system of naming the derivatives of casein :
— Those produced by rennet, chymo dys-caseose and chymo-proto-caseose ;
those produced by pepsin, pepto-proto-caseose, &c, and pepto-caseone ; and ...
6
Chemical News and Journal of Industrial Science
Chem., 1898, xxv., 411) has separated hetero-caseose from a peptic digestion of
casein, but only in small quantities. Many investigators have observed
paranuclein or pseudonuclein, the insoluble residue remaining from the peptic
digestion ...
Sir William Crookes,
1903
7
The Journal of Physiology
2-9279 grams in each portion. 69 „ 0-0351 gram. 1-1 °/0 1-0985 grams. 37 -5 %
61-2 °/0 137 „ 0-1171 „ 3-9 „ 0-8717 „ 29-7 „ 66-2 „ Protogluten-caseose. 4-2682
grams iu each portion. 69 „ 0-01 17 gram. 0-2% 3-8984 grams. 91-3 % 8-30/o
137 ...
8
The Journal of Biological Chemistry
The caseose nitrogen showed a progressive increase most marked during the
last third of the experiment. The aminoacid nitrogen increased to some extent,
and the peptone nitrogen tended to decrease. Since, on the final analysis, the
total ...
9
The Chemical News and Journal of Industrial Science; with ...
chymo-dys-caseose ” for the curd produced by rennet; "chymo” expresses that it
is produced by rennet, and “dys" shows its analogy to the so-called
caseindyspeptone. I would further suggest the following system of naming the
derivatives of ...
The caseoses were obtained by filtering the casein after a short pepsin digestion,
and coagulating by heating and acidifying with AcOH. This coagulated protein is
called caseose I. .The filtrate contains caseose II. The undissolved residue after ...