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Chemical composition of living matter
Every living cell contains, in addition to water and salts or minerals, a large number of organic compounds, substances composed of carbon combined with varying amounts of hydrogen and usually also of oxygen. Nitrogen, phosphorus, and sulfur are likewise common constituents. In general, the bulk of the organic matter of a cell may be classified as (1) protein, (2) carbohydrate, and (3) fat, or lipid. Nucleic acids and various other organic derivatives…
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Areas of study
A description of life at the molecular level includes a description of all the complexly interrelated chemical changes that occur within the cell—i.e., the processes known as intermediary metabolism. The processes of growth, reproduction, and heredity, also subjects of the biochemist’s curiosity, are intimately related to intermediary metabolism and cannot be understood independently of it. The…
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Historical background
The particularly significant past events in biochemistry have been concerned with placing biological phenomena on firm chemical foundations. Before chemistry could contribute adequately to medicine and agriculture, however, it had to free itself from immediate practical demands in order to become a pure science. This happened in the period from about 1650 to 1780, starting…
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biochemistry
Biochemistry, study of the chemical substances and processes that occur in plants, animals, and microorganisms and of the changes they undergo during development and life. It deals with the chemistry of life, and as such it draws on the techniques of analytical, organic, and physical chemistry, as well as those of physiologists concerned with the molecular basis of vital…
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Egg protein
About 50 percent of the proteins of egg white are composed of ovalbumin, which is easily obtained in crystals. Its molecular weight is 46,000 and its amino acid composition differs from that of serum albumin. Other proteins of egg white are conalbumin, lysozyme, ovoglobulin, ovomucoid, and avidin. Lysozyme is an enzyme that hydrolyzes the carbohydrates found in the…
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Milk protein
Milk contains the following: an albumin, α-lactalbumin; a globulin, beta-lactoglobulin; and a phosphoprotein, casein. If acid is added to milk, casein precipitates. The remaining watery liquid (the supernatant solution), or whey, contains α-lactalbumin and β-lactoglobulin. Both have been obtained in crystalline form; in bovine milk, their molecular weights are approximately 14,000 and 18,400, respectively. Lactoglobulin also occurs as a dimer of…
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Proteins of the blood serum
Human blood serum contains about 7 percent protein, two-thirds of which is in the albumin fraction; the other third is in the globulin fraction. Electrophoresis of serum reveals a large albumin peak and three smaller globulin peaks, the alpha-, beta-, and gamma-globulins. The amounts of alpha-, beta-, and gamma-globulin in normal human serum are approximately 1.5, 1.9, and 1.1 percent, respectively. Each globulin fraction is a mixture of…
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Fibrinogen and fibrin
Fibrinogen, the protein of the blood plasma, is converted into the insoluble protein fibrin during the clotting process. The fibrinogen-free fluid obtained after removal of the clot, called blood serum, is blood plasma minus fibrinogen. The fibrinogen content of the blood plasma is 0.2 to 0.4 percent. Fibrinogen can be precipitated from the blood plasma by half-saturation with sodium chloride. Fibrinogen solutions…
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The muscle proteins
The total amount of muscle proteins in mammals, including humans, exceeds that of any other protein. About 40 percent of the body weight of a healthy human adult weighing about 70 kilograms (150 pounds) is muscle, which is composed of about 20 percent muscle protein. Thus, the human body contains about 5 to 6 kilograms (11 to 13 pounds) of muscle…
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Keratin
Keratin, the structural protein of epithelial cells in the outermost layers of the skin, has been isolated from hair, nails, hoofs, and feathers. Keratin is completely insoluble in cold or hot water; it is not attacked by proteolytic enzymes (i.e., enzymes that break apart, or lyse, protein molecules), and therefore cannot replace proteins in the diet. The…
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