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Heat Increments of Feeding in Ruminants

✍ Scribed by ARMSTRONG, D. G.; BLAXTER, K. L.


Book ID
109586975
Publisher
Nature Publishing Group
Year
1956
Tongue
English
Weight
209 KB
Volume
177
Category
Article
ISSN
0028-0836

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The classical protein fractions, ie albumins, globulins, prolamins, glutelins and insoluble (or structural) proteins were evaluated in selected feedstu †s. Solvents used for classical protein fractionation were : dilute salt (1 M NaCl) in phosphate bu †er (pH 7Γ‰0), aqueous alcohol (70% ethanol) and