Word: proteins
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...three years Biochemist William Gumming Rose and his associates at University of Illinois have fed artificially-made food to white rats. Of the ingredients in natural food only the proteins furnish nitrogen available for tissue building. Chemists have broken down the proteins into more than 20 simpler compounds called amino acids. Dr. Rose accordingly prepared and purified all the amino acids he knew of, fed them to baby rats together with synthetic carbohydrates, fats, salts and vitamins. Something was lacking. The animals failed to grow, wasted away, died. Then Dr. Rose succeeded in isolating another protein component: alpha -amino -beta...
...custom to call "organic" any compound, however formed, that contains carbon, since carbon is a notable component of plants and animals. Lately Rockefeller Institute researchers have isolated in the form of crystals a virus which causes a plant disease called tobacco mosaic. The virus seems to consist of a protein molecule with a molecular weight of several million units. In most respects it is not alive; the crystal structure, for example, is typical of inanimate materials such as metal. But when it makes contact with plant tissue, the molecules at once acquire the ability to reproduce themselves-a prime prerequisite...
...caperings pass without comment is Dr. Morris Fishbein, pontifical editor of the Journal of the American Medical Association. "Ridiculous! . . . Untrue!" snorted he in the Journal last week. "Milk is the only article of diet whose function in nature is to serve as food. Certainly the values of milk in protein, in mineral salts and in vitamins are sufficient upon which to base claims as to its usefulness without trying to turn the product into a 'patent medicine...
...Osterberg and Henry F. Helmholz of the Mayo Clinic reported experiments showing that ketonic bodies in the blood, such as acetone, diacetic acid and beta-oxybutyric acid, will cure such infections if generated in sufficient quantities. Best diet for stimulating ketone production is high in fat, low in proteins and sugar. Ideal fat-protein-sugar proportion...
Zein. The director of the Corn Industries Research Foundation, Chemist Harry Everett Barnard, urged chemists to invent uses for zein, a protein left over as a by-product from the corn-refining industry. Arthur Dehon Little, Cambridge industrial chemist, is already experimenting. Zein resembles cellulose and cellulose derivatives in certain ways. It can be mixed with them, as in plastics. It resists water, decay and flames, has advantages as an adhesive, in sizing paper and textiles, and in finishing leather. Chemist Morris Omansky, Boston consultant, reports zein useful as a reinforcing compound for rubber manufacture, arid Dr. Barnard thinks...