Glutathion Content of Commercial Yeast Preparations

The glucagon content of crystalline insulin preparations.

Shortly after the discovery of insulin, investigators reported that intravenous administration of this hormone leads to a transient hyperglycemia. Kimball and Murlin (1) suggested that this response was caused by the presence of a second physiologically active substance which they named glucagon. Some workers (2, 3), however, suggested that this effect might be ascribed to insulin, or possibly ...

Hormonal content of thyroid replacement preparations.

Cell wall residues in yeast protoplast preparations.

Protoplast preparations made from Saccharomyces cerevisiae by prolonged treatment with snail digestive juice contained fibrils and chitinous bud-scar residues from the original cell wall.

Analysis of vitamin E in commercial cosmetic preparations by HPLC.

A specific HPLC method, with an RP-C-18 column and a UV detector, for simultaneous determination of vitamin E (tochopherol, T)/T acetate (TA) in four commercial and two experimental cosmetic products is described. Three solvent systems for extraction of T/TA were assessed: isopropyl alcohol; 10:90 v/v hexane-methanol mixture (method 1); and methanol alone (method 2). The procedure was accurate,...

Structural decomposition and heterogeneity of commercial lipoteichoic Acid preparations.

Fractionation of commercial preparations of lipoteichoic acids (LTA) by hydrophobic interaction chromatography (HIC) and nuclear magnetic resonance spectroscopy revealed very inhomogeneous compositions and decomposition of the LTA structure: LTA content of the preparations averaged 61% for Streptococcus pyogenes, 16% for Bacillus subtilis, and 75% for Staphylococcus aureus. The decomposition wa...