Beef blood

Commercial dried blood corpuscle paste obtained from Armour and Company, Chicago, was used in this preparation. This paste contains about 15 per cent of moisture and ash, and 200 g. contains about the same amount of crude protein as 11. of fresh beef blood (170 g. protein per liter). 

If fresh blood is used in this preparation, it is convenient to remove much of the water in the following way. Seven liters of beef blood in a 12-I. round-bottomed flask is treated with 50 cc. of glacial acetic acid, and heated on a steam bath, with occasional stirring, until a thick, pasty coagulum results. About 41. of water is removed by distillation under reduced pressure, using a steam bath, and the residue is hydrolyzed as described above. 

The stimulating action of methylene blue and other reducible dyes on MHb reduction has long been established. However, this function is not constant, and may even be absent (H22, H23). In beef erythrocytes, and in MHbR prepared from yeast, no stimulating effect of methylene blue could be observed (A6, H22). When beef blood enzyme was boiled, a substance was obtained which activates the human MHbR without... 

Globin (.. 6-4.0 mis/KKl USP units ot imuliit) prepared from beef blood. 

FIGURE 9.5 HSDSC traces of beef blood hemoglobin at various pHs, showing denaturation at high pH and no denaturation at low pH. (Reprinted from Riesen et al., Thermochim. Acta, p. 279, 1993. Copyright 1993. With permission from Elsevier Science.)... 

Uric acid ribonucleoside (13) has been isolated from beef blood and liver. It is hydrolyzed in acid to uric acid and n-ribose, and a comparison of its ultraviolet spectrum with those of the four monomethyl-uric acids indicate that the D-ribose moiety is attached to the 9-nitrogen atom. Although it is reasonable to assume that the D-ribose moiety is in the... 

Several different types of patented dryers are on the market. Some of the products which these dryers claim to dry without chemical change are whole or skimmed milk, buttermilk, beef blood whole eggs, whites of eggs, brewers yeast, dyewood and tannin extracts, glue and gelatine solutions, etc. 

Shenk, J. H., Hall, J. L., and King, H. H. 1934. Spectrophotometric characteristics of hemoglobins. Beef blood and muscle hemoglobins. J. Biol. Chem. 106, 741. 

Fig. 23a and b. Effect of chemomechanical contraction of PEG treated PMAA membranes on albumin (a) and hemoglobin (b) permeation (a) PEG added mol wt. = 3000, 5.8 x 10" mol/1 solution, albumin (human) added mol wt. = 67,000, 2.5 x 10 % solution, transmembrane pressure 0.2 kg/ cm, A denotes albumin permeation through an untreated PMAA membrane. Insert percent of retention of albumin by the chemomechanical membrane, (b) PEG added mol wt. = 3000, 5.8 X 10 mol/1 solution, hemoglobin (from beef blood) mol wt. = 64,(W0,2.5 x 10 % solution trans-membrane pressure 0.2 kg/cm, A denotes hemoglobin permeation through an untreated PMAA membrane... 

When Wieland et al. (1934) and Jensen and Chen (1936) isolated bufotenine (iV,N-dimethyl-5-hydroxytryptamine) and related indoleamines from the toad venom gland, they considered them as poisons peculiar to this species of animal. About twenty years elapsed before Rapport et al. (1948) isolated serotonin (5-hydroxytryptamine) from beef blood and determined its structure (Rapport, 1949). With the isolation of serotonin the full significance of the indoleamines in nature began to unfold. 

Cyanide ion, CN , is gaining impmtance as an ionic CO analog. It has been found as ligand for the active-site ircm in a number of hydrogenases (Chapter 16). Its complexes date back to alchemical times. Diesbach, a Berlin draper, boiled beef blood in a basic medium to obtain the dye, I ssian blue, still in common use. It was later shown to be a coordinaticHi polymer containing Fe —C=N—Fe units note how tlie softer Fe(II) binds the softer C end of cyanide. This can claim to be considm-ed both the first oiganometalHc and the first coOTdination compound. 

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