| protein d. |
disruption of the configuration (tertiary structure) of a protein, as by heat, change in pH, or other physical or chemical means, resulting in alteration of the physical properties and loss of biological activity of the protein.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
|
|---|---|
| protein e. |
nitrogen e.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
|
| protein f. |
heightened temperature produced by the injection of protein material into the body.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
|
| protein g.’s |
microscopically observable particles of various proteins, some anabolic and others catabolic.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
|
| protein h. |
a mixture of amino acids prepared by splitting a protein with acid, alkali, or enzyme. Such preparations provide the nutritive equivalent of the original material (casein, lactalbumin, fibrin, etc.) in the form of its constituent amino acids; used as a fluid and nutrient replenisher.
출처: www.mercksource.com/pp/us/cns/cns_health_library.j...
|