The thermal destruction of vitamin B(1): 1. The influence of buffer salts on the rate of destruction of aneurin at 100 degrees.
作者信息
Farrer K T
机构信息
Research Division, Kraft Walker Cheese Co. Proprietary Ltd., Melbourne, Australia.
出版信息
Biochem J. 1945;39(2):128-32. doi: 10.1042/bj0390128.
Abstract
摘要
相似文献
1
The thermal destruction of vitamin B(1): 1. The influence of buffer salts on the rate of destruction of aneurin at 100 degrees.维生素B₁的热破坏：1. 缓冲盐对100℃时硫胺素破坏速率的影响。
Biochem J. 1945;39(2):128-32. doi: 10.1042/bj0390128.
2
The thermal destruction of vitamin B(1): 4. The influence of the concentration of buffer salts on the rate of destruction of aneurin at 100 degrees.维生素B₁的热破坏：4. 缓冲盐浓度对100℃时硫胺素破坏速率的影响
Biochem J. 1947;41(2):167-9. doi: 10.1042/bj0410167.
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The thermal destruction of vitamin B(1): 3. The influence of copper on the rate of destruction of aneurin in buffer solutions at 100 degrees.维生素B₁的热破坏：3. 铜对100℃缓冲溶液中硫胺素破坏速率的影响。
Biochem J. 1947;41(2):162-7. doi: 10.1042/bj0410162.
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The thermal destruction of vitamin B(1): 2. The influence of buffer salts on the rate of destruction of co-carboxylase at 100 degrees C.维生素B₁的热破坏：2. 缓冲盐对100℃下辅酶羧化酶破坏速率的影响
Biochem J. 1945;39(3):261-3. doi: 10.1042/bj0390261.
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[Aneurin and nerve stimulation experiments with S35-labelled aneurin and aneurin metabolites].[使用³⁵S标记的硫胺素及其代谢产物进行硫胺素与神经刺激实验]
Helv Physiol Pharmacol Acta. 1961;Suppl 11:1-48.
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The auxanographic responses of certain aneurin-requiring yeasts to aneurin, aneurin components and derivatives.某些需要硫胺素的酵母对硫胺素、硫胺素成分及衍生物的生长谱反应。
J Gen Microbiol. 1952 May;6(3-4):361-8. doi: 10.1099/00221287-6-3-4-361.
10
[Obtainment of new polyphosphoric esters of aneurin. III. Stability of polyphosphoric chains of polyphosphoric amide esters of aneurin].[硫胺素新聚磷酸酯的制备。III.硫胺素聚磷酸酰胺酯中多磷酸链的稳定性]
Bull Soc Chim Biol (Paris). 1954;36(2-3):385-91.
引用本文的文献
1
The thermal destruction of vitamin B(1): 4. The influence of the concentration of buffer salts on the rate of destruction of aneurin at 100 degrees.维生素B₁的热破坏：4. 缓冲盐浓度对100℃时硫胺素破坏速率的影响
Biochem J. 1947;41(2):167-9. doi: 10.1042/bj0410167.
2
The thermal destruction of vitamin B(1): 3. The influence of copper on the rate of destruction of aneurin in buffer solutions at 100 degrees.维生素B₁的热破坏：3. 铜对100℃缓冲溶液中硫胺素破坏速率的影响。
Biochem J. 1947;41(2):162-7. doi: 10.1042/bj0410162.
3
The thermal destruction of vitamin B(1): 2. The influence of buffer salts on the rate of destruction of co-carboxylase at 100 degrees C.维生素B₁的热破坏：2. 缓冲盐对100℃下辅酶羧化酶破坏速率的影响
Biochem J. 1945;39(3):261-3. doi: 10.1042/bj0390261.
4
Kinetics of thiamin cleavage by sulphite.亚硫酸盐对硫胺素的裂解动力学
Biochem J. 1969 Jul;113(4):611-5. doi: 10.1042/bj1130611.
本文引用的文献
1
The thermal decomposition of aneurin and co-carboxylase at varying hydrogen ion concentrations.硫胺素和辅酶羧化酶在不同氢离子浓度下的热分解
Biochem J. 1943 Oct;37(4):518-22. doi: 10.1042/bj0370518.
2
Methods for assessing the level of nutrition of the human subject. Estimation of vitamin B(1) in urine by the thiochrome test.评估人体营养水平的方法。通过硫色素试验测定尿液中的维生素B(1)。
Biochem J. 1939 Aug;33(8):1356-69. doi: 10.1042/bj0331356.
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