The state of tyrosine in egg albumin and in insulin as determined by spectrophotometric titration

作者：J. L. Crammer, A. Neuberger · 发表于：Biochemical Journal · 年份：1943 · DOI：10.1042/bj0370302 · 被引用次数：258 · 研究领域：Receptor Mechanisms and Signaling、Analytical Chemistry and Chromatography、Protein Interaction Studies and Fluorescence Analysis

The riboflavin content of the cabbage is probably 41-5-41-7,ug./100g. raw cabbage, the potato is probably nearer the higher value of the two presented.DISCUSSION It is of interest that Gillespie & Rubbo [1940] re- ported that biotin was not essential for Cl.aceto- SUMMARY Earlier work had revealed a number of irregularities in the application of the microbiological method of assay for riboflavin, using Lactobacillus casei e.Evidence is presented to show that acid production can be altered by a variation in the concentrations of Fe++, Ca++, K+, PO; and NaCl in the basal medium.Optimum concentrations for these constituents have been demonstrated and in addition it was shown that further increases in Fe++, K-, PO; and NaCl concentrations do not result in a great decrease in acid production.Further addition of Ca++, however, results in a serious decrease.The necessity for, and the effect of, the addition of a liver eluate to the basal medium was shown.The bearing of these results on the assay of foodstuffs for riboflavin has been discussed.We wish to acknowledge the generous gift of liver extract from Messrs Boots, Ltd.