Zobrazeno 1 - 10 of 33 pro vyhledávání: '"Hardolph Wasteneys"'
1
THE STAGES OF THE PEPTIC HYDROLYSIS OF EGG ALBUMIN
Autor: Violet E. Dunbar, Hardolph Wasteneys, Henry Borsook, Jennie McFarlane
Publikováno v: The Journal of General Physiology
1. Most of the products of the peptic hydrolysis of albumin, about 85 per cent of the total N, are primary in the sense that they arise directly from the protein molecule, and undergo no further hydrolysis. 2. A slow secondary hydrolysis, involving a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b1bc9557aec8e918d42892a1836e92f
https://pubmed.ncbi.nlm.nih.gov/19872335
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4
THE SUBSTRATE IN PEPTIC SYNTHESIS OF PROTEIN
Autor: Henry Borsook, Hardolph Wasteneys, Douglas A. MacFadyen
Publikováno v: The Journal of General Physiology
1. Experiments are described in which it was observed that the yield of protein that can be synthesized by pepsin from a given peptic digest is highest when the hydrolyzing action of the pepsin is stopped as soon as all the protein has disappeared fr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d65765e6a23edf47230a0d3aa31acbdf
http://europepmc.org/articles/PMC2141042
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6
A METHOD FOR THE FRACTIONAL ANALYSIS OF INCOMPLETE PROTEIN HYDROLYSATES
Autor: Henry Borsook, Hardolph Wasteneys
Publikováno v: Journal of Biological Chemistry. 62:1-14
The constituents of an enzymatic hydrolysate of protein can be divided according to their complexity, into six fractions; protein, metaprotein, proteose, peptone, subpeptones, and amino acids. A method for the quantitative estimation of these fractio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::710f6d8817c24d19c1b32a56bf777b62
https://doi.org/10.1016/s0021-9258(18)85082-7
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8
THE SECOND REYNOLD A. SPAETH MEMORIAL LECTURE
Autor: Hardolph Wasteneys
Publikováno v: The Biological Bulletin. 60:1-10
It is not necessary to elaborate on the importance of an understand ing of the mechanisms involved in the enzymatic synthesis of proteins, because it is perhaps the most fundamental characteristic of living mat ter, just as protein itself is the most
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e9aec7f998f66f5379a92a6f63d24b38
https://doi.org/10.2307/1536784
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9
On the changes in lecithin-content which accompany the development of sea-urchin eggs
Autor: Hardolph Wasteneys, T. Brailsford Robertson
Publikováno v: Archiv für Entwicklungsmechanik der Organismen. 37:485-496
1) During the development of the eggs ofStrongylocentrotus purpuratus to blastulae, the proportion of phosphorus which is present in the form of phospholipines (Lecithin, etc.) undergoes appreciable diminution. The further development of the blastula
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::49ac936eefce2e7fd4f73eb2b1352a4b
https://doi.org/10.1007/bf02161503
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10
THE ENZYMATIC SYNTHESIS OF PROTEIN
Autor: Henry Borsook, Hardolph Wasteneys
Publikováno v: Physiological Reviews. 10:110-145
The study of enzymatic synthesis is of especial interest in the case of the proteins because of the great complexity and size of protein molecules as compared with other biologically important chemical groups such as carbohydrates and fats, and becau
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::442480609a823344aa968d3456381f9f
https://doi.org/10.1152/physrev.1930.10.1.110
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