Comments on “enzymic methods for the microdetermination of glycogen and amylopectin, and their unit chain-lengths”
✍ Scribed by W. Banks; C.T. Greenwood
- Book ID
- 118846784
- Publisher
- Elsevier Science
- Year
- 1970
- Tongue
- English
- Weight
- 235 KB
- Volume
- 136
- Category
- Article
- ISSN
- 0003-9861
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📜 SIMILAR VOLUMES
Glycogen and amylopectin are related polysaccharides in that they are homopolymers of a-glucose containing 1 + 4-and 1 + 6-linkages. They are both branched structures consisting of linear chains of glucose units linked 1+ 4 which are joined by l+ 6-linkages at the branch points (Fig. 1). A character
PROPERTIES+ %Ilc retention times of br:uxAled-chnin pamflins were shown to depend on their physical properties, especially molecular volume, when non-polar pleases were used for their separation. As the molecular volume depends strongly on structure, the calculation of additive terms, which arc char