THE CAUSE OF MOTTLED ENAMEL
โ Scribed by Smith, M. C.; Lantz, E. M.; Smith, H. V.
- Book ID
- 121126393
- Publisher
- American Association for the Advancement of Science
- Year
- 1931
- Tongue
- English
- Weight
- 51 KB
- Volume
- 74
- Category
- Article
- ISSN
- 0036-8075
No coin nor oath required. For personal study only.
๐ SIMILAR VOLUMES
ture has recently completed a collection of nearly 400 soybean products from the Orient as well as America. The collection of products is divided into the four groups according to whether their origin lies in the flour, bean, meal or the oil. In the flour group are bread, cakes, macaroni, vermicell
has devised a new procedure for the purification of enzymes, the use of specific antienzymes as precipitants. Thus the urease of the soy bean was precipitated from aqueous extracts of that bean by the addition of highly purified antiurease. Washing the precipitate with 0.4 percent. sodium chloride s