An Introduction to BiophysicsJ. & A. Churchill, 1921 - 435 Seiten |
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Seite 5
... measurement is carried out under similar conditions , e.g. glucose may be synthesised from simple substances ; it may be prepared by the natural or artificial hydrolysis of more complex carbohydrates , or it may be derived from such ...
... measurement is carried out under similar conditions , e.g. glucose may be synthesised from simple substances ; it may be prepared by the natural or artificial hydrolysis of more complex carbohydrates , or it may be derived from such ...
Seite 6
... measured . Further , one never has , in Biology , to deal with an isolated system . The difficulty as well as the great interest of our science depends on the close interrelation and co - ordination of all the systems in it . A simple ...
... measured . Further , one never has , in Biology , to deal with an isolated system . The difficulty as well as the great interest of our science depends on the close interrelation and co - ordination of all the systems in it . A simple ...
Seite 21
... measuring the potential energy of foodstuffs and comparing the value so found with the actual amount of energy ... measurement , it is customary in biology to convert all forms of energy into that of heat . This is scientifically correct ...
... measuring the potential energy of foodstuffs and comparing the value so found with the actual amount of energy ... measurement , it is customary in biology to convert all forms of energy into that of heat . This is scientifically correct ...
Seite 22
... Measurement of energy - value ( E.V. ) of foods by ultimate analysis . The energy of a pure chemical compound may be calculated from its chemical formula . The amount of heat evolved when C is oxidised to CO2 and when 2H is combined ...
... Measurement of energy - value ( E.V. ) of foods by ultimate analysis . The energy of a pure chemical compound may be calculated from its chemical formula . The amount of heat evolved when C is oxidised to CO2 and when 2H is combined ...
Seite 23
David Burns. MEASUREMENT OF ENERGY VALUES 23 In the case of carbohydrates and fats the end - products are those of complete oxidation , but in the case of proteins , the final results of metabolism are not substances of the lowest FB A E ...
David Burns. MEASUREMENT OF ENERGY VALUES 23 In the case of carbohydrates and fats the end - products are those of complete oxidation , but in the case of proteins , the final results of metabolism are not substances of the lowest FB A E ...
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A. V. Hill absorbed absorption acid action adsorption alterations amount animal arterial basilar membrane blood body bone calcium capillary carbohydrate carbon cartilage cause cell cent changes Chap chemical chloride CO₂ collodion colloidal colour concentration constant contraction corpuscles crystalloids decrease dialysing diffusion dispersed dissociation effect efficiency elastic electrical electrolytes emulsion emulsoid endosmosis enzyme external fibres fluid force gland glass glucose gram growth haemoglobin heat hydrated hydrogen ion increase ionisation kidney kinetic lactic acid layer light liquid litre lungs maltose material mechanism membrane mercury metres minute molecules movement muscle muscular negative nerve nitrogen normal organism osmotic pressure oxygen particles pass permeability phase physical physiological plasma polarisation positive potassium potential energy produced protein rays reaction result salts secretion soap sodium sodium chloride solution stimulation substance surface tension suspensoids TABLE temperature thermometer tissue tube velocity ventricle vibrations viscosity volume wall