Hemoglobin species differences

There are large species differences in the response of hemoglobin to the administration of aniline. Differences appear to be related to the rate of metabo... 

Joseph Priestley found that the constituent of the atmosphere which restores the bright red color to the dark blood is dephlogisticated air (oxygen) (202). Although Fourcroy and Vauquelin believed that the iron in the blood was combined as a phosphate, it is now known to be present in a far more complex compound, hemoglobin (205). M. O. Schultze found that analyses of hemoglobins of different species yielded concordant values of 0.335 per cent of iron (206). 

The structural arguments advanced here to explain f oxygen binding by hemoglobin are supported by comparisons of the amino acid sequences of a and j8 chains for a large number of hemoglobins from different species. Data from 60 species of a chains and 66 species of )S chains... 

The four PBPK models that are highlighted in this section of the profile have each contributed to the overall understanding of the pharmacokinetics of benzene. For instance, the Medinsky model addresses species differences in benzene kinetics using mice and rats. The Travis model specifically addresses human pharmacokinetics of benzene in comparison to experimental animal data, whereas the Bois and Paxman model addresses the effect of exposure rate on benzene metabolism. Finally, the Sun model addresses the formation of hemoglobin-benzene derived adducts in the blood, as a tool in monitoring benzene exposure. Each of these models in discussed in detail below. 

For the previous decade, Pauling s scientific work had been spotty at best. The research projects he had overseen—most notably a foray into the molecular roots of mental disease and a failed attempt to discover the mechanism of anesthesia—had produced little of value. His only lasting contribution came in 1961, when he and a coworker noted that molecular variations between the hemoglobins from different species could be correlated to the evolutionary distance between them. The more time that had elapsed... 

The sacroplasmic proteins myoglobin and hemoglobin are responsible for much of the color in meat. Species vary tremendously in the amount of sacroplasmic proteins within skeletal muscle with catde, sheep, pigs, and poultry Hsted in declining order of sarcoplasmic protein content. Fat is also an important component of meat products. The amount of fat in a portion of meat varies depending on the species, anatomy, and state of nutrition of the animal. The properties of processed meat products are greatiy dependent on the properties of the fat included. Certain species, such as sheep, have a relatively higher proportion of saturated fat, whereas other species, such as poultry, have a relatively lower proportion of saturated fat. It is well known that the characteristic davors of meat from different species are in part determined by their fat composition. 

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