𝔖 Bobbio Scriptorium
✦   LIBER   ✦

WATER-SOLUBLE PROTEINS IN THE FISH EGG AND THEIR CHANGES DURING EARLY DEVELOPMENT

✍ Scribed by YUITI OHI

Book ID
108941987
Publisher
John Wiley and Sons
Year
1962
Tongue
English
Weight
542 KB
Volume
7
Category
Article
ISSN
0012-1592

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Changes in the buffer-soluble proteins d
Changes in the buffer-soluble proteins during maturation of the wheat kernel
✍ D. W. Rainey; Donald C. Abbott πŸ“‚ Article πŸ“… 1971 πŸ› John Wiley and Sons 🌐 English βš– 411 KB

Head samples of two cultivars of hard red winter wheat were taker2 f.om 4 days after heading until mature. Buffer extracts (0.025 M-phosphate, 0 . 5 M-NaCI, pH 6.8) of samples from the various stages of development were analysed for protein content and submitted to immunoelectrophoretic analysis (i.

Biochemical changes in the water-soluble
Biochemical changes in the water-soluble carbohydrates during the development of chicory (Cichorium intybus Linn) roots
✍ Iqbal S. Bhatia; Sukhwant K. Mann; Rangil Singh πŸ“‚ Article πŸ“… 1974 πŸ› John Wiley and Sons 🌐 English βš– 261 KB

## Abstract Qualitative and quantitative changes in the water‐soluble carbohydrates have been studied during the development of chicory roots. Besides sucrose, glucose and fructose, some inulin‐type glucofructosans have been detected at all stages of development of the roots. The contents of the to