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Advances in protein chemistry. Volume VIII
- Available as
- Online
- Summary
-
ADVANCES IN PROTEIN CHEMISTRY VOL 8
Details
- Creator
- edited by M. L. Anson, Kenneth Bailey, John T. Edsall
- Format
- Books
- Language
- English
- Publication
-
- New York : Academic Press, 1953
- Physical Details
-
- 1 online resource (541 p.)
- ISBNs
- 1281735604, 9786611735609, 0080581811, 0120342081
- OCLC
- ocn437244301
- Description based upon print version of record.
- Includes bibliographical references and index.
- English
- Front Cover; Advances in Protein Chemistry, Volume VIII; Copyright Page; Contents; Contributors to Volume VIII; Chapter 1. Naturally Occurring Peptides; Introduction; I. Peptides with Widespread Distribution in Living Cells; II. Peptides of Bacterial Origin; III. Peptides of Plant Origin; IV. Peptides of Animal Origin; V. Conclusions; Chapter 2. Peptide Bond Formation; I. Introduction; II. Thermodynamic Aspects of Peptide Synthesis; III. Transpeptidation; IV. Amide Transferases; V. Peptide Syntheses Where -?F Is Negative and Large: Coupled with High Energy Phosphate
- VI. Amino Acid Incorporation into Proteins and Protein SynthesisChapter 3. Bacteriophages : Nature and Reproduction; I. Introduction; The Virus Particle-Extracellular Phase; II. Growth and Purification of Bacteriophages; III. Criteria of Purity for Bacteriophages; IV. Physical Properties; V. Chemical Composition of E. coli Bacteriophages; VI. Inactivation and Disruption of Coliphages; VII. Summary; The Virus-Host Cell Interaction-Intracellular Reproduction; VIII. Adsorption.; IX. Methods for Study of Bacteriophage Multiplication; X. Isotopic Studies of Coliphage Reproduction
- XI. Fate of the Infecting ParticleXII. Summary; Chapter 4. Assimilation of Amino Acids by Gram-Positive Bacteria and Some Actions of Antibiotics Thereon; I. Introduction; II. Occurrence of Free Amino Acids in Bacteria and Other Tissues; III. Nature of ""Free"" Glutamic Acid; IV. Release of Internal Constituents from Bacterial Cells; V. Passage of Metabolites through Semipermeable Membranes; VI. Internal Accumulation of Lysine; VII. Accumulation of ""Free"" Glutamic Acid within Gram-Positive Bacteria; VIII. Utilization of Derivatives of Glutamic Acid; IX. Accumulation of Other Amino Acids
- X. Extracellular Accumulation of Glutamic Acid PeptidesXI. Protein Synthesis in Staphylococcus aurus; XII. Incorporation of Glutamic Acid into Cell Protein without Net Synthesis; XIII. Nucleic Acid Synthesis; XIV. Relation between Nucleic Acid Content and Rates of Protein Synthesis or Accumulation of ""Free"" Glutamic Acid; XV. Experimental Separation of Stages in Amino Acid Assimilation; XVI. Actions of Antibiotics on Stages of Assimilation of Amino Acids in Staphylococcus aureus; XVII. Speculations; Chapter 5. Peanut Protein Isolation, Composition, and Properties; I. Introduction
- II. Production and ProcessingIII. Composition of Peanuts; IV. Solubility and Isolation of the Proteins; V. Composition of Peanut Protein; VI. Physical Chemical Properties of the Proteins; VII. Chemical Reactions of the Proteins; VIII. Peanut Proteins in Foods and Feeds; IX. Nonfood Uses for Peanut Proteins; X. Summary; Chapter 6. Rotational Brownian Motion and Polarization of the Fluorescence of Solutions; Introduction; I. Rotational Brownian Motion; II. Fluorescence Polarization; III. Fluorescence of Proteins and Protein Conjugates; IV. Polarization Studies of Conjugates
- Chapter 7. Zone Electrophoresis