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    Plant and Animal Bio-Chemistry - Including Information on Amino Acids, Proteins, Pigments and Other Chemical Constituents of Organic Matter
    Plant and Animal Bio-Chemistry - Including Information on Amino Acids, Proteins, Pigments and Other Chemical Constituents of Organic Matter
    Plant and Animal Bio-Chemistry - Including Information on Amino Acids, Proteins, Pigments and Other Chemical Constituents of Organic Matter
    Ebook45 pages38 minutes

    Plant and Animal Bio-Chemistry - Including Information on Amino Acids, Proteins, Pigments and Other Chemical Constituents of Organic Matter

    By Read Books Ltd.

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    About this ebook

    This antiquarian volume comprises a detailed treatise on the biochemical aspects of plants and animals, with information on amino acids, pigments, and many other chemical constituents of organic matter. Full of detailed descriptions and interesting information, as well as being profusely illustrated, this timeless text will be of much value to the discerning student of biochemistry, and makes for a great addition to collections of allied literature. Many antique books such as this are becoming increasingly rare and expensive, and it is with this in mind that we are proudly republishing this book now in an affordable modern edition.
    LanguageEnglish
    PublisherRead Books Ltd.
    Release dateSep 7, 2016
    ISBN9781473353978
    Plant and Animal Bio-Chemistry - Including Information on Amino Acids, Proteins, Pigments and Other Chemical Constituents of Organic Matter

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      Book preview

      Plant and Animal Bio-Chemistry - Including Information on Amino Acids, Proteins, Pigments and Other Chemical Constituents of Organic Matter - Read Books Ltd.

      PLANT AND ANIMAL BIO-CHEMISTRY

      PLANTS and animals contain a large number of organic substances; in the case of plants these are in the main elaborated from simple inorganic substances such as water, carbon dioxide and nitrates. In the case of animals, the starting-point for the building up of their typical products is the already highly complicated food derived from the plant world, directly, or via other animals.

      The organic substances, whether plant or animal, may undergo various chemical changes, brought about mainly by the action of enzymes, e.g. in germination and ripening in plants, and in digestion and metabolism in animals. Many of the constituents of both plants and animals, such as proteins, carbohydrates, and enzymes, are colloidal in nature, a state intimately associated with vital processes. In this section the more important of the plant and animal products are included, and in particular those which are of importance in feeding stuffs.

      CARBOHYDRATES

      Carbohydrates are synthesised in plants from carbon dioxide and water. They constitute a large and very complex group of compounds, and may be roughly classified into sugars and non-sugars. In digestion, complex carbohydrates are changed into simple sugars, chiefly dextrose, which may be utilised to supply the animal organism with energy and to build up fats. Apart from dextrose, the only other important carbohydrate found in animals is glycogen, which is stored in the muscles and liver.

      Sugars. There are two main groups, namely, monosaccharides with five or six carbon atoms (pentoses and hexoses), and disaccharides containing twelve carbon atoms, which on hydrolysis give hexose sugars. The more important of the hexose sugars are dextrose, laevulose and galactose, while the chief disaccharides are sucrose, maltose and lactose.

      Qualitative Tests for Dextrose or Glucose and Laevulose or Fructose (C6H12O6). (a) To a small quantity of dextrose solution, add an excess of Fehling’s solution (an alkaline solution of cupric tartrate), warm, and note the reddish precipitate of cuprous oxide indicating that reduction has taken place. Repeat the test with laevulose.

      (b) To a weak solution of silver nitrate in a clean test tube, add dilute ammonia solution, drop by drop, until the precipitate that forms just redissolves. Add a small quantity of glucose solution or fructose solution and heat the test tube in a water bath. Note that a silver mirror is formed on the side of the tube, or finely divided silver is deposited in the solution.

      (c) Fill two polarimeter tubes, one with dextrose solution and the other with laevulose solution. Place the tubes in the polarimeter, and note that the solution of dextrose is dextro-rotatory, and that of laevulose is laevo-rotatory.

      Qualitative Tests for Sucrose or Cane Sugar and Maltose (C12H22O11). Repeat the above tests with sucrose and maltose. Note that maltose reduces Fehling’s solution and ammoniacal silver nitrate, but sucrose does not, and that both sugars are dextro-rotatory.

      To about 5 ml. of solutions of maltose and sucrose (up to 1 per cent. concentration) add 3 or 4 drops of a 5 per cent, aqueous solution of methylamine hydrochloride. Boil for half a minute and at once add 3 to 5 drops of a 20 per cent. solution of sodium hydroxide. Note that no change occurs with sucrose and that a yellow colour

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