The proteins of the hen's egg are classical objects of chemical and biochemical research, partly because of the ready availability and practical importance of the egg, but also because of its great scientific interest. As a consequence, the state of knowledge regarding the proteins and lipoproteins of the egg tends to be an expression of the prevailing state of knowledge of proteins in general. A special feature of the yolk proteins that has attracted attention from the outset of serious chemical study of the yolk is the presence of an unusually high proportion of protein containing relatively high amounts of protein-bound phosphorus. Material obtained by dilution precipitation of yolk and subsequent removal of lipid by extraction procedures was round to contain around 1% phosphorus.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.115185 |
| Date | January 1963 |
| Creators | Mok, Chi-Ching. |
| Contributors | Common, R. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Doctor of Philosophy. (Department of Agriculture.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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