A rapid method for the preparation of microvesicles of egg yolk lecithin
β Scribed by Stephen J. Dearden; Thomas F. Hunter; John Philp
- Book ID
- 115725654
- Publisher
- Elsevier Science
- Year
- 1982
- Tongue
- English
- Weight
- 393 KB
- Volume
- 689
- Category
- Article
- ISSN
- 0005-2736
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
About a year ago I had occasion to make several analyses of "eggio "--a preparation of the yolk of eggs. Aside from the researches on pure egg yolk, I was unable to find any published analysis of the commercial product, and it may be of interest to place on record the results of my analysis. The ing
## Abstract A convenient laboratory method has been worked out for defatting of lecithin preparations. It is based on micellar filtration of a petroleum solution of phospholipids through twice the weight of silica gel, which not only removes glycerides and fatty acids completely, but also sterols a