Crab-juice

The inctealed abforption in the mouth by fome ftimulating fubftances, which are called aftringents, as crab-juice, is evident from the infiant drynefs produced in the mouth by a fmail quantity of them. 

Clearwater is the home of cheap hotels, crab shacks and hundreds of juice bars. Pick up a smoothie on just about every corner in the beach area. There s also the... 

Juice of floes, crabs, Peruvian bark, cinchona, opiums... 

A similar property has been detected in the juice of crab s liver, in the product of the papainic digestion of the liver, and in the extracts of certain organs. Lilienfeld has detected the presence of anti-coagulating substances in bird s blood, in the red corpusdes, in the leucocytes, and in the lymphatic ganglia. Finally, the histone of Kossel likewise possesses this power of arresting in vitro the dotting of blood. 

C HisNjOj, Mr 197.23, mp. 237 -238°C (decomp.), [a]o+44-5° (5 m HCl). An intermediate product in the biosynthesis of ergothioneine from histidine. H. occurs in the milk juice of the rubber tree (Hevea brasi-liensis), in various fungi, e.g., c6pe (Boletus edulis), fly agaric (Amanita muscaria), field mushroom (Aga-ricus campestris), and also in the king crab (Limulus polyphemus). 

During the determination (van den Oord et al., 1965) of the structure of emulsifiers (fatty acylsarcosyltaurines) in gastric juice from the crab, Cancer pagurus L., it was necessary to identify dodecenoic acid. The acid had no prominent band at 965 cm S but it did at 720 cm indicating the presence of a cis double bond (Ahlers... 

The food groups and their corresponding ML values (ppm Pb, wet weight) are as follows milk, 0.02 fats and oils, 0.1 fruit, 0.1 berries and small fruits, 0.2 vegetables, 0.1 potatoes, 0.1 cereals, 0.2 meat, 0.1 edible offal, 0.5 fish muscle meat, 0.2/0.4 crustaceans, excluding meat of crab, 0.5 bivalve mollusks, 1.5 cephalopods, 1.0 fruit juices, 0.05 wine, 0.2. 

Any tart juice, such as that expressed from cress, crab-apples, gooseberries, or sorrel, which may be either fermented or unfermented. 

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