The effect of desiccation upon the nutritive properties of egg-white. II
- 1 January 1931
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 25 (2), 596-605
- https://doi.org/10.1042/bj0250596
Abstract
Some toxic substance is created during the drying process. The protective factor X is not removed from caseinogen by repeated washing with dilute acetic acid followed by extraction with hot alcohol. Boiling in dilute acetic acid extracts only a part of the factor from yeast. Fresh egg while contains the protective factor.This publication has 6 references indexed in Scilit:
- The dual nature of water-soluble vitamin B. IIBiochemical Journal, 1928
- The Physiological Rôle of Vitamin B. Part IVBiochemical Journal, 1927
- The Effect of Desiccation upon the Nutritive Properties of Egg-whiteBiochemical Journal, 1927
- Relation between Vitamin B and Protein in the Diet of Growing RatsBiochemical Journal, 1926
- Mammary Secretion. IVBiochemical Journal, 1922
- Observations on the Crystallization of Animal ProteidsThe Journal of Physiology, 1898