Magnesium proteins

In assessment of acid-base disorders, commonly measured electrolytes are serum Na, K" ", H+ (as pH), Cl , and HCOI- Other anions (e.g., sulfates, phosphates, proteins) and cations (e.g., calcium, magnesium, proteins) are not measured routinely but can be estimated indirectly, since (to maintain electrical neutrality) the sum of the cations must equal that of the anions. Serum Na" " and K" " content accounts for 95% of cations, and Cl and HCOJ for about 85% of anions. The concentration of phosphate, sulfate, and proteins can be calculated from the formula ... 

FBS, BUN, Ca, PO, magnesium, proteins and osmolality, were determined every three days and whenever indicated. These values were used to modify electrolyte composition of nutritional solutions. Urinary sugars were monitored with test tape every six hours and insulin given when glucosuria existed. 

It is thought that the body synthesizes the phospholipids that it requires as long as there is a sufficient body supply of methionine, magnesium, protein, polyunsaturated fatty acids, and vitamin B-6 (pyridoxine). However, this may not be the case when the feeing of diets rich in polyunsaturated fats causes a rise in the cholesterol content of bile, which may lead to gallstones. It htis been reported that the feeding of lecithin raised the levels of phospholipid in the bile of patients afflicted with gallstones."... 

Enzymes often need for their activity the presence of a non-protein portion, which may be closely combined with the protein, in which case it is called a prosthetic group, or more loosely associated, in which case it is a coenzyme. Certain metals may be combined with the enzyme such as copper in ascorbic oxidase and selenium in glutathione peroxidase. Often the presence of other metals in solution, such as magnesium, are necessary for the action of particular enzymes. 

Figure 7-15 shows the time evolution of the temperature, total energy, and potential energy for a 300 ps simulation of the tetracycline repressor dimer in its induced (i.e., hgand-bound) form. Starting from the X-ray structure of the monomer in a complex with one molecule of tetracycline and a magnesium ion (protein database... 

Glyoxylic acid solution (protein detection) cover 10 g of magnesium powder with water and slowly add 250 mL of a saturated oxalic solution, keeping the mixture cool filter off the magnesium oxalate, acidify the filtrate with acetic acid and make up to a liter with water. 

Vitamin A (845 RE/L) and vitamin D (913 RE/L) may be added to fortify evaporated milk. Other possible ingredients are sodium citrate, disodium phosphate, and salts of carrageenan. Phosphate ions maintain an appropriate salt balance to prevent coagulation of the protein (casein) during sterilization. The amount of phosphate added depends on the amount of calcium and magnesium present. 

As an activator of the phosphokinases, magnesium is essential in energy-requiring biological processes, such as activation of amino acids, acetate, and succinate synthesis of proteins, fats, coen2ymes, and nucleic acids generation and transmission of nerve impulses and muscle contraction (67). 

The egg shell is 94% calcium carbonate [471-34-17, CaCO, 1% calcium phosphate [7758-23-8] and a small amount of magnesium carbonate [546-93-0]. A water-insoluble keratin-type protein is found within the shell and in the outer cuticle coating. The pores of the shell allow carbon dioxide and water to escape during storage. The shell is separated from the egg contents by two protein membranes. The air cell formed by separation of these membranes increases in size because of water loss. The air cell originally forms because of the contraction of the Hquid within the egg shell when the temperature changes from the body temperature of the hen at 41.6°C to a storage temperature of the egg at 7.2°C. 

The side chains of the 20 different amino acids listed in Panel 1.1 (pp. 6-7) have very different chemical properties and are utilized for a wide variety of biological functions. However, their chemical versatility is not unlimited, and for some functions metal atoms are more suitable and more efficient. Electron-transfer reactions are an important example. Fortunately the side chains of histidine, cysteine, aspartic acid, and glutamic acid are excellent metal ligands, and a fairly large number of proteins have recruited metal atoms as intrinsic parts of their structures among the frequently used metals are iron, zinc, magnesium, and calcium. Several metallo proteins are discussed in detail in later chapters and it suffices here to mention briefly a few examples of iron and zinc proteins. 

Many proteins contain intrinsic metal atoms that are functionally important. The most frequently used metals are iron, zinc, magnesium, and calcium. These metal atoms are mainly bound to the protein through the side chains of cysteine, histidine, aspartic acid, and glutamic acid residues. 

The ionic species of the mobile phase will also affect the separation. This is shown in Table 4.3 by the difference in resolution values for magnesium chloride buffer compared to sodium sulfate buffer. In addition, calibration curves for proteins in potassium phosphate buffers are shallower than those generated in sodium phosphate buffers. The slope of the curve in Sorenson buffer (containing both Na and ) is midway between the slopes generated with either cation alone (1). Table 4.4 illustrates the impact of different buffer conditions on mass recovery for six sample proteins. In this case, the mass recovery of proteins (1,4) is higher with sodium or potassium phosphate buffers (pH 6.9) than with Tris-HCl buffers (pH 7.8). 

Nitrogen sources include proteins, such as casein, zein, lactalbumin protein hydrolyzates such proteoses, peptones, peptides, and commercially available materials, such as N-Z Amine which is understood to be a casein hydrolyzate also corn steep liquor, soybean meal, gluten, cottonseed meal, fish meal, meat extracts, stick liquor, liver cake, yeast extracts and distillers solubles amino acids, urea, ammonium and nitrate salts. Such inorganic elements as sodium, potassium, calcium and magnesium and chlorides, sulfates, phosphates and combinations of these anions and cations in the form of mineral salts may be advantageously used in the fermentation. 

A 0-9% salt solution is considered to be isotonic with blood. Other electrolytes present include bicarbonate ions (HCOj ) and small amounts of potassium, calcium, magnesium, phosphate, sulphate and organic acid ions. Included among the complex compounds and present in smaller amounts are phospholipids, cholesterols, natural fats, proteins, glucose and amino acids. Under normal conditions the extracellular body fluid is slightly alkaline with a pH of 7-4. ... 

Biochemical characteristics (plasma levels of alanine and aspartate transminases, alkaline phosphatase, triglycerides, cholesterol, urea, uric acid, allantoin, glucose, protein, albumin, sodium, potassium, calcium, magnesium, phosphorus urine levels of protein and glucose). 

Some ice creams contain sodium citrate to decrease the tendency of fat globules to coalesce, and to decrease protein aggregation. This results in a wetter ice cream. The citrates and phosphates are both used for this effect. Calcium and magnesium salts have the opposite effect, making a dryer ice cream. 

Goloubinoff, P., Christeller, J.T., Gatenby, A.A., Lorimer, G.H. (1989). Reconstitution of active dimeric ribulosebiphosphate carboxylase from an unfolded state depends on two chaperonin proteins and magnesium ATP. Nature 342, 844-889. 

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