Carp Myogens of White and Red Muscles

  title={Carp Myogens of White and Red Muscles},
  author={G. Hamoir and And and J. Pech},
1. The three main components ofthe 15-2 s ultracentrifugal peak ofcarp myogen (white muscle) have been isolated by ammonium sulphate fractionation and zone electrophoresis, and crystallized. 2. The molecular weights of these three proteins were determined by sedimentation and diffusion, by the Archibald method and by amino acid analysis, and found to lie between 9000 and 13000. 3. Their complete amino acid compositions were determined by column chromatography and by their ultraviolet spectra… CONTINUE READING