Synopsis
If, following the solvent extraction of a hydrocarbon from a plant, it is not known whether it is one or the other, a method of distinguishing the two is described by HENDRICKS, WILDMAN and JONES (1946). The technique involves the infra-red absorption spectra of the two isomers. At about 12 mp. the relative absorption coefficient of rubber is 42% greater than for gutta. ScHLESINGER and LEPER (1951) describe two procedures for separation of the rubber and gutta hydrocarbons from large quantities of crude chicle. In one, the chicle is extracted with benzene which dissolves both isomers. An excess absolute ethyl acetate is added and the mixture stored at 5° C overnight. The gutta precipitates out and the rubber remains in solution. The other method is as (1) Ten grams of chicle are extracted with acetone for 24 hours in a Soxhlet extraction apparatus. (2) The insoluble material in the thimble is allowed to .. it dry, then immersed in 150 ml. of cold Skellysolve B in a refrigerator at 10° C and· allowed to stand for 48 hours with occasional agitation. (3) The thimble is then removed from the solvent and the enclosed residue washed several times with fresh, cold Skellysolve B. (4) An excess of acetone and a few drops of a concentrated aqueous solution of sodium iodide are added to the combined Skellysolve B extract and washings and allowed to stand overnight in a refrigerator.
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Inhalteverzeichnis. - Contents.- Peptides (Bound Amino Acids) and Free Amino Acids.- A. Peptides (Bound Amino Acids).- I. Higher Plants.- II. Algae.- III. Fungi.- IV. Glutathione.- V. Pteroic Acid Derivatives etc.- B. Amino Acids.- I. Amino Acids Found in Plants.- II. Determination of Free Amino Acids: General Methods.- III. Special Methods for Free Amino Acids.- IV. Some Results of Analyses for Free Amino Acids in Plant Materials.- References.- Proteins.- A. Methods for Separating Protein from Non-Protein Nitrogenous Material.- B. Methods for Determining Protein.- 1. Determination of Total Dry Matter.- 2. Determination of Nitrogen.- 3. Determination of Amino Acids.- 4. Determination of the Peptide Bond.- 5. Phydcal Methods.- 6. Methods Depending on Specific Activities.- C. The Amino Acid Composition of Tissues and Isolated Proteins.- D. Leaf Proteins.- I. The Normal Mature Leaf.- II. The Proteins of Virus Infected Leaves.- III. The Immature Leaf and Other Young Tissues.- E. Proteinsfrom Miscellaneous Parts of the Plant.- 1. Flowers.- 2. Fruits.- 3. Pollen.- 4. Proteins in Latex.- 5. Proteins in Roots, Tubers and Other Underground Parts of the Plant.- F. Proteins in Algae.- References.- Seed Proteins.- A. Some General Considerations.- I. The Major Seed Proteins.- II. Other Seed Proteins.- 1. Enzymes.- 2. Inhibitors and Toxic Proteins.- III. Amino Acid Composition.- B. Procedures.- I. Choice and Preparation of Initial Material.- II. Extraction.- C. Experimental Procedures for the Preparation of Different Types of Protein Fractions from Seeds.- I. Globulin Fractions.- II. Prolamine from a Cereal Grain.- III. Enzymes, Inhibitors and Toxic Proteins.- References.- Methods of Determining the Nutritive Value of Proteins.- A. Evaluation for Ruminants.- B. Evaluation for Non-Ruminants.- I. Techniques Involving Chemical Analysis, or Microbiological or Enzymatic Assay.- II. Techniques Involving the Use of Animals.- 1. Simple Substitution Technique.- 2. Succesive Substitution Technique, with Nitrogen Balance Trials.- 3. Gross Protein Value.- 4. Biological Value of Protein.- 5. Net Protein Value.- 6. Protein Efficiency Ratio.- 7. Carcase Analysis Technique.- 8. Protein Repletion Techniques.- References.- Urea and Ureides.- A. The Occurence of Urea and its Precursors in Plants.- I. Intermediates in Purine Catabolism.- 1. Uric Acid and Uricase.- 2. Allantoin and Allantoinase.- 3. Allantoic Acid and Allantoicase.- 4. Urea and Urease.- II. Arginine as a Urea Precursor.- III. Canavanine as a Urea Precursor.- IV. Citrulline and Hydantoin.- V. Thiourea.- B. Some Analytical Principles.- I. Uric Acid.- II. Allantoin and Allantoic Acid.- III. Urea.- IV. Arginine, Canavanine, Citrulline and other Compounds.- References.- Chlorophylls: Analysis in Plant Materials.- A. Chlorophylls a and b.- I. Structure and Distribution.- II. Preparation.- III. Physical Properties of Chlorophylls a and b.- IV. Qualitative Test for Chlorophylls a and b.- V. Tests for Purity.- VI. Pheophytins a and b.- VII. Quantitative Determination of Chlorophylls a and b.- B. Chlorophyll c.- I. Preparation of Chlorophyll c.- II. Physical Properties of Chlorophyll c.- III. Qualitative Tests.- IV. Pheophytin c.- V. Quantitative Determination of Chlorophyll c.- C. Chlorophyll d.- I. Preparation of Chlorophyll d.- II. Physical Properties of Chlorophyll d.- III. Qualitative Tests.- IV. Pheophytin d.- V. Quantitative Determination of Chlorophyll d.- D. Chlorophyll e.- E. Protochlorophyll.- I. Preparation of Protochlorophyll.- II. Physical Properties of Protochlorophyll.- III. Analytical Tests.- IV. Protopheophytin.- V. Quantitative Determination of Protochlorophyll.- F. Bacteriochlorophyll.- I. Preparation of Bacteriochlorophyll.- II. Physical Properties of Bacteriochlorophyll.- III. Qualitative Tests.- IV. Bacteriopheophytin.- V. Quantitative Determination of Bacteriochlorophyll.- G. Bacterioviridin.- I. Preparation of Bacte. Seller Inventory # 9783642649639
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