Read e-book online Advances in Protein Chemistry, 8 PDF

By M L Anson; J T Edsall

ISBN-10: 0080581811

ISBN-13: 9780080581811

ISBN-10: 0120342081

ISBN-13: 9780120342082

ADVANCES IN PROTEIN CHEMISTRY VOL 8.

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It dissolves rapidly in methanol to a concentration of 4%, and in ethanol to 5%, but precipitates some time after. It is insoluble in anhydrous acetone, ether, chloroform, amyl acetate, benzene, carbon disulfide, and petrol ether. Although slightly soluble in water itself, it is solubilized by sodium or ammonium acetate. NATURALLY OCCURRING PEPTID ES 53 The polypeptin sulfate melts with decomposition at 235". 3 (c = 3%). It has characteristic absorption bands with maxima at 2520, 2580, and 2640 A; the absorption coefficient is very high between 2000 and 2400 A, and becomes zero for wavelengths higher than 3000 A.

352,376,593,606,611) and were considered to be identical with actinomycin A. I n 1949, Brockmann et al. chrysomallus, another actinomycin, designated as actinomycin C. Like actinomycin A, it is a red-orange antibiotic, but it differs b y several properties, including the fact that it contains D-alloisoleucine. a. Preparation and Properties of Actinomycin A. According t o Waksman and Tishler (612), actinomycin A is obtained in the following manner. A . 25 % agar, in distilled water. The rapid growth at 25-35" is accompanied by the formation of a dark brown soluble pigment.

One was actinomycin A, red-orange in color and crystalline and the other, actinomycin B, colorless and practically without bacteriostatic activity, but frequently if irregularly, strongly bactericidal. Later, other red-orange, bacteriostatic substances were isolated from other species of Actinomyces ( A . ) (352,376,593,606,611) and were considered to be identical with actinomycin A. I n 1949, Brockmann et al. chrysomallus, another actinomycin, designated as actinomycin C. Like actinomycin A, it is a red-orange antibiotic, but it differs b y several properties, including the fact that it contains D-alloisoleucine.

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Advances in Protein Chemistry, 8 by M L Anson; J T Edsall


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