Abstract
RECENT work on kephalin by Folch and co-workers1–4 has made it clear that the classical view of its simple relationship to lecithin indicated by (I) and (II) requires very considerable modification.
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References
Folch, J., and Schneider, H. A., J. Biol. Chem., 137, 51 (1941).
Folch, J., and Woolley, D. W., J. Biol. Chem., 142, 963 (1942).
Folch, J., J. Biol. Chem., 146, 35 (1942).
Folch-Pi, J., Biochem. Rev., 17, 147 (1948).
cf. Gray, E. Le B., J. Biol. Chem., 136, 167 (1940).
Winterstein, E., and Hiestand, O., Z. physiol. Chem., 47, 496 (1906).
McKinney, R. S., Jamieson, G. S., and Holton, W. B., Oil and Soap, 14, 126 (1937).
Woolley, D. W., J. Biol. Chem., 147, 581 (1943).
Chargaff, E., Levene, C., and Green, C., J. Biol. Chem., 175, 67 (1948).
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HUTT, H., MALKIN, T., POOLE, A. et al. Structure of Kephalin: Presence of Serine and a Disaccharide in Groundnut Kephalin. Nature 165, 314–315 (1950). https://doi.org/10.1038/165314b0
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DOI: https://doi.org/10.1038/165314b0
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