Albuminoides

Albumlngehalt, m. albumin content, albuminisieren, v.t. albuminize. Albuminisienmg, /. albuminization. Albumin-kupfer, m. copper albuminate, -stoff, m. albuminous substance, protein, -sub-stanz, f. albuminoid substance, -urie, /. albuminuria. 

Eiweiss-. albuminous, albuminoid protein, -abbau, m. proteolysis, -abbauprodukt, n. protein decomposition product, eiweiss-kholich, a. albuminoid, -arm, a. poor in albumin or in protein. 

GerUst, n. frame, framework scaffold crate, -eiweiss, n. albuminoid, acleroprotein. -werk,... 

Nitroalbuminoids. Albuminoid products usually include glue, bones, hair, feathers, etc. The nitration of these materials with mixed nitric-sulfuric acids, in two stages, for the prepn of expls, is detailed in the Ref Ref V. Gallarati, BritP 358116 (1930) CA 26,6141 (1931)... 

Proteins, Nitrated. Proteinaceous or albuminoid materials (glue, bones, hides, leather, hair, feathers, etc) can be nitrated in a two-stage process to yield expl yel oils. Thus, glue is treated first with 3.6 pts by wt of 66°Be sulfuric acid and 2.7 pts of 36°Be nitric acid. The resultant oil is sepd from the heavier spent acid and nitrated further with 3 pts of oleum and 2.6 pts of 36°BS nitric acid. Both nitrations are conducted at 15—20°, and never above 40°. The resulting oily expl can be used alone or mixed with other materials... 

N.A. Steroidal saponins, albuminoides, diosgenin, progestoron, sapogenin.126 Hormonal effect, treat vaginal discharge, diuretic and anti-inflammatory properties. 

Ribereau-Gayon, J., Sur les matieres albuminoides des vins blancs, Ann. 

The moisture in meat may also be calculated by subtracting from 100 the sum of the percentages of fat, albuminoids and ash. 

Meat extracts are more or less concentrated aqueous extracts of muscular flesh freed from coagulable albuminoid substances. They contain, therefore, in a more or less reduced volume, all the water-soluble principles of lean meat, and they have the appearance of a stiff, reddish-brown mass, with a rather bitter taste and a peculiar, not unpleasant odour Liebig s extract type). 

The residue may be examined microscopically for starch granules. If these are presort, their amount may be determined by subtracting from the total weight of the residue that of the albuminoids determined as above. 

Meat extracts should dissolve readily in water giving a clear or only slightly turbid liquid (pronounced turbidity is an indication that change has occurred) they should contain not more than traces of insoluble or coagulable albuminoids and should be free from fat, while the ethereal extract should not exceed 1-5%. 

The organic matter of the extract, found by deducting from 100 the percentages of water, ash and fat, amounts to 58-62% and is composed mostly of albuminoids, of which a considerable part (corresponding with about one-half of the total nitrogen) has not yet been identified. 

Quality. Water. Fat. Albuminoids. Lactose and Lactic Acid. Ash. 

Sometimes, however, the cream is separated by heating the add whey and then the proportion of non-fatty solids may reach 2%, owing to the large amount of albuminoids it contains. According to Fascetti, such butter may be recognised as follows an alcoholic solution of roccellin (0 5... 

This is formed of the nitrogenous substances (casein, albumin) and fats contained in milk, separated by coagulation (by rennet or by acidification). As a result of special fermentations which occur during the maturation of the cheese, these give rise to soluble albuminoid substances (albumoses, peptones, etc.), amino-adds (phenylaminopropionic add, tyrosine, leucine, etc.), ammoniacal products, fatty adds (lactic, propionic, caproie), etc. Cheese also contains water and mineral salts, including added sodium chloride. 

This is carried out on 25 or 50 c.c. of the beer, which is evaporated almost to dryness and the residue treated by the Kjeldahl process (see Vol. I, p. 122). In the case of a beer rich in extract, it is advisable first to ferment it with a very small quantity of yeast, in order to avoid frothing on addition of sulphuric acid. Albuminoids — nitrogen x 6-25. 

These components are alcohol, glycerine, sugars, colouring matters, albuminoid and tannin substances, inorganic salts (phosphates, sulphates and chlorides of potassium, sodium, magnesium, calcium and aluminium), non-volatile organic acids (especially tartaric, malic, succinic and lactic, partly free and partly combined as salts), volatile acids (especially acetic) and esters, the latter being the source of the particular perfume or bouquet of the wine. 

There have been numerous investigations into the subsequent modification of bacterial and wood nanocelluloses. The additives range from other polysaccharides, albuminoids such as gelatine, different types of monomers and synthetic polymers, to metals, metal oxides, and inorganic fibers. On the... 

Johan Kjeldahl first described his method for the determination of nitrogen in proteinaceous materials in 1883, when he was director of the Chemical Laboratory at the Carlsberg Foundation. At that time there was a pressing need for a more convenient and reliable procedure. Wanklyn s albuminoid ammonia method gave low and erratic results. Kjeldahl developed a succession of modifications that resulted in a technique very different from Wanklyn s - one which is still substantially the same today.65 66... 

U.S. Exports Imports of Albuminoidal Substances, Modified Starches, Glues Enzymes ... 

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