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Hydroxyproline content determines the denaturation temperature of chick tendon collagen

โœ Scribed by Joel Rosenbloom; Margaret Harsch; Sergio Jimenez

Book ID
115701885
Publisher
Elsevier Science
Year
1973
Tongue
English
Weight
672 KB
Volume
158
Category
Article
ISSN
0003-9861

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๐Ÿ“œ SIMILAR VOLUMES

Connective tissue of meat. III.โ€”Determin
Connective tissue of meat. III.โ€”Determination of collagen in tendon tissue by the hydroxyproline method
โœ L. C. Baker; L. H. Lampitt; K. P. Brown ๐Ÿ“‚ Article ๐Ÿ“… 1954 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 533 KB

## Abstract Samples of โ€˜collagenโ€™ 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 โ€˜collagenโ€™. A comparison has been made of the results obtained for the โ€˜collagenโ€™ cont