The colorimetric determination of hexoses with carbazole

The optimum conditions for the calorimetric estimation of hexoses by reaction with carbazole in hot sulfuric acid solution have been determined and a convenient procedure, giving results with a precision of 2 to 5 per cent in the range of 50 to 150 γ of glucose, is described. The colors obtained with glucose, galactose, fructose, and mannose are not sufficiently distinctive to allow their ready differentiation and identification by spectral measurements. The significance of the ultraviolet spectra of heated and unheated sulfuric acid solutions of hexoses to the problem of estimation and identification of hexoses is discussed

The anomeric specificity of yeast galactokinase

Anomeric specificity of yeast galactokinase by chromatographic method

Molecular Beams

Contains reports on two research projects.Lincoln Laboratory, Purchase Order DDL B-00306U. S. ArmyU. S. NavyU. S. Air Force under Air Force Contract AF19(604)-520

Organoleptic, chemical, physical and microscopic characteristics of muscles in eight beef carcasses, differing in age of animal, carcass grade and extent of cooking

Studies have been made of the organoleptic and some chemical, physical and microscopic characteristics of cooked and uncooked beef muscles obtained from carcasses of animals differing in age and quality. The beef animals were divided into pairs according to animal age and carcass grade. Group I included animals I and V - age, 18 months; carcass grade, Commercial. Group 2 included animals II and VI - age, 18 months; carcass grade, Choice. Group 3 consisted of animals III and VII - age, 6 months; carcass grade, Commercial. Group 4 included animals IV and VIII - age, 42-48 months; carcass grade, Commercial. Roasts were obtained from the tender cuts (the rib, loin and tenderloin). Braised cuts were obtained from the less tender muscles of the round (biceps femoris, semitendinosus and semimembranosus). Cuts from one side of a pair were cooked to an interior temperature of 90° C.; those from the other side of the same animal, to 70° C

Range Cattle Production, 5: Carcass and Meat Studies: A Literature Review

This item is part of the Agricultural Experiment Station archive. It was digitized from a physical copy provided by the University Libraries at the University of Arizona. For more information, please email CALS Publications at [email protected]

Molecular Beams

Contains reports on two research projects