Measurement of Protein Degradation in Leaves of Zea mays Using [3H]Acetic Anhydride and Tritiated Water
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Measurement of Protein Degradation in Leaves of Zea mays Using [H]Acetic Anhydride and Tritiated Water.
The rate of protein degradation in Zea mays leaves has been estimated by using tritiated water and [(3)H]acetic anhydride as the labeling agents. Both methods circumvent many of the problems usually associated with measuring protein degradation in plants. The half-life of ribulose-1,5-bisphosphate carboxylase protein in second leaves of 13-day-old seedlings under continuous light was found to b...
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Analgesic and anti-inflammatory activities of Zea mays leaves
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ژورنال
عنوان ژورنال: Plant Physiology
سال: 1981
ISSN: 0032-0889,1532-2548
DOI: 10.1104/pp.67.6.1214