Zobrazeno 1 - 10
of 11
pro vyhledávání: '"C. H. Burns"'
Autor:
Geoffrey C. H. Burns
Publikováno v:
The Journal of Nervous and Mental Disease. 71:145-150
Publikováno v:
Poultry Science. 31:302-306
THE minimum requirement for sodium chloride for optimum performance by breeding hens fed purified diets has been investigated. In previous work (Barlow et al., 1943; Halpin et al., 1934; 1936; Prentice, 1933; Sjollema, 1935) with sodium chloride in t
Publikováno v:
The Journal of Protozoology. 15:600-605
SYNOPSIS. Tetrahymena pyriformis synthesizes tetrahymanol and “diplopterol” from acetate, mevalonate or squalene. The formation of these pentacyclic triterpenoid alcohols is inhibited by the addition of cholesterol to the culture fluid of the cil
Publikováno v:
Science. 169:880-882
The principal sterol synthesized by L-cell mouse fibroblasts is desmosterol. Cholesterol was not detected in these cells when they were grown in a sterol-free culture medium. These findings indicate that, in cells, cholesterol can be replaced by desm
Publikováno v:
Toxicology and applied pharmacology. 2
For two years a colony of albino rats was fed diets one-third of which consisted of potatoes which received, for sprout-inhibition purposes, a dose of up to 40 kilorads of irradiation from reactor fuel elements. There were no effects of the irradiati
Publikováno v:
Federation proceedings. 15(3)
Publikováno v:
Strahlentherapie.
Autor:
G H, Rothblat, C H, Burns
Publikováno v:
Journal of lipid research. 12(6)
The following data have been obtained from comparative studies on the metabolism of cholesterol, cholestanol, and beta-sitosterol by L-cell mouse fibroblasts. (1) When the sterols are added to the growth medium under similar conditions, cellular inco
Publikováno v:
Science (New York, N.Y.). 135(3502)
The fading of in vivo luminescence which is characteristically displayed by resting cell suspensions of the luminous bacteria Photobacterium fischeri is partly accounted for by a gradual loss of active luciferase. This luminescence is further diminis
Autor:
C. A. Elvehjem, C. H. Burns
Publikováno v:
International Journal of Food Sciences and Nutrition. 6:23-24