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Publikováno v:
EMC - Pediatría. 35:1-12
Resumen La accion medicosocial precoz debe aportar al nino la atencion y las medidas educativas y de rehabilitacion adecuadas a su minusvalia, asi como favorecer su vida de relacion, la constitucion de su personalidad, su socializacion y su desarroll
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a407fe8e2ae9dd35b58c075a5d419f74
https://doi.org/10.1016/s1245-1789(00)72016-6
https://doi.org/10.1016/s1245-1789(00)72016-6
Fig. 2.1 lists the various natural forms of carbohydrates. The most common forms of’ sugar’ belong to the monosaccharides (not changed by hydrolysis) and the disaccharides. The majority of substances in the other carbohydrate categories have litt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1169a9b4289124d0cf0d90cdfb13dc4
https://doi.org/10.1007/978-1-4615-2119-8_2
https://doi.org/10.1007/978-1-4615-2119-8_2
Most human foods are complex substances of animal and vegetable origin. A summary of their average composition in the unrefined state is given in Tables 1.l(a) and l.l(b), where vitamins are not taken into account. These substances are often called n
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https://explore.openaire.eu/search/publication?articleId=doi_________::ab3829eeeeae9e9f8089e4c5e6a67d98
https://doi.org/10.1007/978-1-4615-2119-8_1
https://doi.org/10.1007/978-1-4615-2119-8_1
Meat is a striated muscle; generally, skeletal and heart muscles are grouped together. On average they make up 35% of the weight of an animal.
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https://explore.openaire.eu/search/publication?articleId=doi_________::19562fc928e2f7029a6edc13e9a677eb
https://doi.org/10.1007/978-1-4615-2119-8_14
https://doi.org/10.1007/978-1-4615-2119-8_14
A summary of the composition of the grains of cereals and the seeds of leguminous plants was presented in Table 10.1.
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https://explore.openaire.eu/search/publication?articleId=doi_________::99723f9326534a6baa4f5ee38d82bc3b
https://doi.org/10.1007/978-1-4615-2119-8_11
https://doi.org/10.1007/978-1-4615-2119-8_11
(1) The term ‘milk’, unless otherwise stated, refers to cow’s milk; this is what will be mainly studied here. In France, the milk of goats and ewes is also exploited commercially, but, in the main, used only for the preparation of cheeses. In s
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https://explore.openaire.eu/search/publication?articleId=doi_________::81b4e7ef3825f0c214753c4cc695de80
https://doi.org/10.1007/978-1-4615-2119-8_13
https://doi.org/10.1007/978-1-4615-2119-8_13
The distinction is still made today, on the basis of their physical state at 20°C, between fats, which are solids, and oils, which are liquids, although it is of virtually no practical significance. The term ‘fat’ tends to be generally used; but
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https://explore.openaire.eu/search/publication?articleId=doi_________::e546f88419877271d0921d962082876f
https://doi.org/10.1007/978-1-4615-2119-8_16
https://doi.org/10.1007/978-1-4615-2119-8_16
Publikováno v:
Biochimica et Biophysica Acta (BBA) - Enzymology. 358:82-90
Alkaline phosphatase (EC 3.1.3.1) from cow's milk has been prepared (purification ratio: 7440 times) from buttermilk by means of the following techniques; n -butanol extraction, ammonium sulfate precipitation, Sephadex G-200 filtration and ion-exchan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb25d24f2231ce144dc0aaeea83d1d12
https://doi.org/10.1016/0005-2744(74)90260-5
https://doi.org/10.1016/0005-2744(74)90260-5