Lipid composition of beef heart ventricle
- 1 January 1967
- Vol. 2 (1), 1-4
- https://doi.org/10.1007/bf02531991
Abstract
The lipid class composition of beef heart ventricle was determined by a combination of diethylaminoethyl cellulose column chromatography and quantitative thin-layer chromatography. Percentages of the total lipid were: triglyceride, 43.6; cholesterol, 7.4; phosphatidyl choline, 22.8; phingomyelin, 4.0; phosphatidyl ethanolamine, 11.2; diphosphatidyl glycerol, 5.8; phosphatidyl serine, 1.2; phosphatidyl inositol, 3.0; phosphatidyl glycerol, 0.9; unsaturated hydrocarbon, 0.02; saturated hydrocarbon, 0.20. Nonlipid components represented 33.6% of the crude chloroform/methanol extracts.This publication has 14 references indexed in Scilit:
- Removal of water‐soluble contaminants from lipid extracts of heartLipids, 1966
- Lipids of subcellular particlesJournal of Oil & Fat Industries, 1965
- Determination of polar lipids: Quantitative column and thin‐layer chromatographyJournal of Oil & Fat Industries, 1965
- Analytical fractionation of complex lipid mixtures: DEAE cellulose column chromatography combined with quantitative thin layer chromatographyJournal of Oil & Fat Industries, 1964
- Lipid composition of beef brain, beef liver, and the sea anemone: Two approaches to quantitative fractionation of complex lipid mixturesJournal of Oil & Fat Industries, 1963
- Phospholipid composition of mouse, beef, pig, cat and hamster tissuesComparative Biochemistry and Physiology, 1963
- Quantitative chromatographic fractionation of complex lipid mixtures: Brain lipidsJournal of Oil & Fat Industries, 1961
- The separation of phosphatidyl ethanolamine and phosphatidyl serine by column chromatographyJournal of Oil & Fat Industries, 1961
- Separation and composition of the phospholipids of ox heartBiochemical Journal, 1958