✦ LIBER ✦

Connective tissue of meat. III.—Determination of collagen in tendon tissue by the hydroxyproline method

✍ Scribed by L. C. Baker; L. H. Lampitt; K. P. Brown

Publisher: John Wiley and Sons
Year: 1954
Tongue: English
Weight: 533 KB
Volume: 5
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740050504

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✦ Synopsis

Abstract

Samples of ‘collagen’ have been prepared from tendon dissected from shin of beef and found to have a maximum hydroxyproline content of 13.2%, giving a factor of 7.57 for converting hydroxyproline into ‘collagen’. A comparison has been made of the results obtained for the ‘collagen’ content of freeze‐dried tendon preparations (a) by the hydroxyproline method and (b) by the modification of the Lowry, Gilligan & Katersky method previously published.

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