Articoli correlati a Chemistry of the Albumens: Ten Lectures Delivered in...
Chemistry of the Albumens: Ten Lectures Delivered in the Michaelmas Term, 1904, in the Physiological Department of University College, London (Classic Reprint) - Brossura
Sinossi
Excerpt from Chemistry of the Albumens: Ten Lectures Delivered in the Michaelmas Term, 1904, in the Physiological Department of University College, London
We will now proceed to investigate the general properties of an albumen.
As an example, we might take the white of egg as a product which is an easily accessible type of an albumen this substance, Eiweiss, is, in fact, the generic name in German for the whole class of albumens.
A filtered solution of egg albumen in water has certain properties which can be readily demonstrated. On heating, the albumen is rendered insoluble - coagulation takes place. This illustrates the readiness with which a change takes place in a natural albumen, as we shall term the body existing in a normal functioning state in a living organism. Furthermore, the organic matter in the solution is incapable of passing through vegetable parchment. We are dealing therefore with a colloidal solution, and therefore with a solution of a body of very high molecular weight. We shall at the present moment, however, neglect other physical properties, for reasons which will be evident when we come to consider one of the first chemical properties to which a chemist generally turns his attention, viz., the property of functioning as an acid, base, or neutral body.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
Compra nuovo
Visualizza questo articolo
EUR 22,20
EUR 1,93 per la spedizione da U.S.A. a Italia
Destinazione, tempi e costiAltre edizioni note dello stesso titolo
Risultati della ricerca per Chemistry of the Albumens: Ten Lectures Delivered in...
Foto dell'editore
Chemistry of the Albumens Ten Lectures Delivered in the Michaelmas Term, 1904, in the Physiological Department of University College, London Classic Reprint
Da: PBShop.store US, Wood Dale, IL, U.S.A.
Valutazione del venditore 5 su 5 stelle
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo LW-9781330696262
Quantità: 15 disponibili
Foto dell'editore
Chemistry of the Albumens Ten Lectures Delivered in the Michaelmas Term, 1904, in the Physiological Department of University College, London Classic Reprint
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
Valutazione del venditore 5 su 5 stelle
PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo LW-9781330696262
Quantità: 15 disponibili
Immagini fornite dal venditore
Chemistry of the Albumens (Classic Reprint)
Print on DemandDa: Forgotten Books, London, Regno Unito
Valutazione del venditore 5 su 5 stelle
Paperback. Condizione: New. Print on Demand. This book delves into the chemical composition of albumens, a prevalent class of proteins responsible for a vast array of vital functions in living bodies. The author meticulously examines the properties and reactions of albumens, exploring their role as acids, bases, and neutral bodies. The book also investigates the methods used to separate albumen mixtures, providing valuable insights into the distinct characteristics of each fraction. Through systematic experimentation, the author uncovers the degradation products of albumens, including volatile substances, fatty acids, carbohydrates, and a range of amino acids. These findings shed light on the intricate molecular structure of albumens, revealing the diverse building blocks that contribute to their unique properties. The significance of this work lies in its foundational contributions to our understanding of the chemical nature of albumens, paving the way for further research into their biological functions and therapeutic applications. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Codice articolo 9781330696262_0
Quantità: Più di 20 disponibili