Chemical News and Journal of Industrial Science, Tom 144,Wydanie 3752Chemical news office., 1932 |
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Strona 165
... muscle juice as in alcoholic fermen- tation by yeast juice and that the co- enzyme of the muscle enzymes is identical with that of zymase and that , according to Meyerhof , both are similarly activated by arsenates , whilst Ariyama has ...
... muscle juice as in alcoholic fermen- tation by yeast juice and that the co- enzyme of the muscle enzymes is identical with that of zymase and that , according to Meyerhof , both are similarly activated by arsenates , whilst Ariyama has ...
Strona 172
... Muscle . By G. PHILLIPS . Communicated by Sir Charles Sherrington , F.R.S. After excision of its sympathetic innerva- tion skeletal muscle exhibits quantitative changes in proprioceptive reflex activity . These changes develop and ...
... Muscle . By G. PHILLIPS . Communicated by Sir Charles Sherrington , F.R.S. After excision of its sympathetic innerva- tion skeletal muscle exhibits quantitative changes in proprioceptive reflex activity . These changes develop and ...
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acid action active actually added addition alcohol alpha-particles aluminium Annual applied associated atomic number authors carbon dioxide cell chart Chemical CHEMISTRY College Colour Communicated comparing complex conclusion construction Creatine described Drier Dry in hrs effect electric electrons elements ENGINEERS enzyme essential ester evidence exists experience experimental fact fermentation formed given Heated hrs held hexose indicates industries influence Institute INSTITUTE OF CHEMISTRY iodine iron isotopes Joint meeting juice kind known LABORATORY lead less living London MARCH materials mechanism MICHIGAN muscle neutrons nuclear nucleus observed obtained occur Office oils Organic oxidation Patents period phosphate plants possible preparations present problems production proton numbers published pyruvic acid radioactive reaction require resins Section shell shown similar Society sodium stage substances success sulphonated sulphur supply surface temperature tension tion University valency values varnishes vessels yeast