This may be pure water, water and some salt, water and dilute acid, or alcohol these types are called “albumins,” “globulins,” “glutelins,” and “prolamins”. ❋ Harold McGee (2004)
When we talked about possible exports of albumins for $3 million, I thought that $3 million is almost what we must spend for fuel every day. ❋ Unknown (1992)
Acacia seed proteins include globulins, and to a lesser extent, albumins that provide a well-balanced source of essential amino acids. ❋ Unknown (1990)
The reason is that they are densely packed with vital proteins such as albumins, gelatins and various amino acids that directly stimulate the prostate and enhance semen production. ❋ Daniel Reid (1989)
Macromolecules include biologically important materials such as cellulose, albumins and nucleic acids, and all of our plastics and synthetic fibers. ❋ Unknown (1974)
In 1896 he published, with H.W. Brook, work on the halogen derivatives of proteins, and in 1898, work with S.N. Pinkus on the crystallization of blood albumins. ❋ Unknown (1965)
Part of the nitrogenous foods animals build into new albumins (Fig. 25 C); but a part of them they reduce at once into a somewhat simpler condition known as urea. ❋ Unknown (N/A)
In human milk nearly one half of the protein is in the form of albumins, while in cow's milk there is about one fifth in this form. ❋ Harry Snyder (N/A)
What are the peptones, and how do they differ from the albumins? ❋ Harry Snyder (N/A)
The albumins are soluble in water and coagulated by heat at a temperature of 157° to 161° F. ❋ Harry Snyder (N/A)
(This precipitates some of the albumins, the hæmoglobin, etc., from the solution.) 4. ❋ Unknown (N/A)
The globulins are proteids extracted from food materials by dilute salt solution after the removal of the albumins. ❋ Harry Snyder (N/A)
Proteids are divided into various subdivisions, as albumins, globulins, albuminates, proteoses and peptones, and insoluble proteids. ❋ Harry Snyder (N/A)
There is a general tendency for the proteids to become less soluble by the action of heat, particularly the albumins and globulins. ❋ Harry Snyder (N/A)
The proteids of wheat flour are mainly in an insoluble form, although there are small amounts of albumins and globulins; these are coagulated by the action of heat during the bread-making process, and rendered insoluble. ❋ Harry Snyder (N/A)
Meats contain the same general classes of proteins as the vegetable foods; in each the proteins are made up of albumins, glubulins, albuminates, peptone-like bodies, and insoluble proteids. ❋ Harry Snyder (N/A)
_ -- Among the more delicate and most wholesome forms in which albumins are taken we find poultry and game well up toward the head of the list. ❋ Unknown (1896)
It is true that the vegetables ordinarily eaten contain all of the elements that are essential to the animal system, such as starch, sugar, fat and albumins. ❋ Unknown (1896)
_ -- All substances that are of any appreciable value in nutrition may be divided into those that are nitrogenous in character (albumins, legumins), the carbohydrates ❋ Unknown (1896)
