File:NDL1033687 生化学提要 part1.pdf

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生化学提要   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
柿内, 三郎, 1882-1967
image of artwork listed in title parameter on this page
Title
生化学提要
Publisher
克誠堂書店
Language jpn
Publication date

1933

昭和8
Place of publication JP
Source

doi:10.11501/1033687

institution QS:P195,Q477675
Creator
InfoField
柿内三郎 著
Publication Place
InfoField
東京
Subject: NDC
InfoField
464
Extent
InfoField
191p ; 23cm
Material Type
InfoField
Book
Source Identifier: JPNO
InfoField
44037112
Date Digitized: W3CDTF
InfoField
2010-03-31
Audience
InfoField
一般
Title Transcription
InfoField
セイカガク テイヨウ
Publisher Transcription
InfoField
コクセイドウ ショテン
Source Identifier: NDLBibID
InfoField
000000636009
Call Number
InfoField
特223-80
Creator Transcription: NDLNA
InfoField
カキウチ, サブロウ
Creator: NDLNAId
InfoField
00266814
Available: internet
InfoField
2018-04-02
Contents
InfoField
標題

目次

緒論

第一編 糖質

第一章 一糖類/3p

第一節 一糖類の構造/4p

第二節 一糖類の一般性状/8p

第三節 低級一糖類/18p

第四節 五炭糖類/19p

第五節 Methyl・五炭糖類/21p

第六節 六炭糖類/22p

第七節 一糖類の誘導體/24p

第二章 二糖類/27p

第一節 二糖類の構造/27p

第二節 二糖類の性状/29p

第三章 三糖類及び四糖類/30p

第四章 多糖類/31p

第一節 澱粉類/31p

第二節 植物繊維素/34p

第三節 Gom‐類/36p

第二編 脂質

第一章 單純脂質/41p

第一節 單純脂質を構成する脂酸/41p

第二節 單純脂質を構成するAlcohol/44p

第三節 脂肪/51p

第四節 Sterinester/59p

第五節 蝋/60p

第三章 複合脂質/61p

第一節 燐脂質/61p

第二節 糖脂質/67p

第三編 蛋白質

第一章 Amino‐酸/71p

第一節 蛋白質を構成するAmino‐酸/71p

第二節 Amino‐酸の通性/74p

第二章 Polypeptid/79p

第一節 Polypeptidの合成/79p

第二節 Polypeptidの性状/82p

第三節 蛋白質の不完全水解産物/83p

第三章 蛋白質の分析、特徴及び構造/87p

第一節 FischerのEster‐法/87p

第二節 KosselのDiamino‐酸分離法/89p

第三節 蛋白質内窒素の分布檢査/90p

第四節 蛋白質内Amino‐酸結合状態/92p

第四章 蛋白質の性状/97p

第一節 物理的性状/97p

第二節 色彩反應/99p

第三節 沈澱反應/102p

第五章 單純蛋白質/104p

第一節 蛋白素/104p

第二節 球素/105p

第三節 Prolamin/106p

第四節 Glutelin/106p

第五節 Histon/106p

第六節 Protamin/107p

第七節 硬蛋白質/108p

第六章 複合蛋白質を構成する主なる配合簇/109p

第一節 核酸/109p

第二節 Itin‐硫酸/114p

第三節 Hem/116p

第七章 複合蛋白質/121p

第一節 核蛋白體/121p

第二節 糖蛋白體/122p

第三節 色素蛋白體/123p

第四節 燐蛋白體/125p

第四編 酵素

第一章 酵素總論/127p

第一節 酵素の化學的本態/127p

第二節 酵素の性状/128p

第三節 酵素と基質との結合/128p

第四節 酵素作用に對する各種條件の影響/130p

第五節 酵素の化學力學/134p

第六節 酵素作用の特殊性/140p

第七節 酵素作用の可逆性/142p

第八節 賦活體及び招痺體/143p

第九節 酵素の製出及び精製/146p

第十節 酵素の命名/149p

第二章 水解酵素

第一節 糖質を分解する酵素/150p

第二節 Esterを分解する酵素/156p

第三節 蛋白酵素/162p

第四節 Peptid‐酵素/168p

第五節 Amino‐基を離解する酵素/170p

第三章 酸化に與かる酵素/174p

第一節 酸素賦活説/175p

第二節 脱水素化作用/176p

第三節 生體内酸化作用/179p

第四節 各種の酸化酵素/183p

Licensing

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Public domain
According to Japanese Copyright Law (June 1, 2018 grant) the copyright on this work has expired and is as such public domain. According to articles 51, 52, 53 and 57 of the copyright laws of Japan, under the jurisdiction of the Government of Japan works enter the public domain 50 years after the death of the creator (there being multiple creators, the creator who dies last) or 50 years after publication for anonymous or pseudonymous authors or for works whose copyright holder is an organization.

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current10:27, 24 November 2023Thumbnail for version as of 10:27, 24 November 20234,943 × 3,752, 100 pages (46.45 MB)Wmr-bot (talk | contribs)上載《1033687_1.pdf》

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