proteic

In the Blood there were found proteins in the same normal proportions percentage-wise as are found in the sero-proteic make-up of the fresh normal blood.

Feast of Corpus Christi Terry Nelson 2006

Viewed in this manner, the formation of the proteic substances, would be independent of the great act of reduction of carbonic acid gas under the influence of light.

The Harvard Classics Volume 38 Scientific Papers (Physiology, Medicine, Surgery, Geology) Various

Amongst other results, they show that all the proteic matter of ferments may be produced by the vital activity of the cells, which, apart altogether from the influence of light or free oxygen (unless indeed, we are dealing with aerobian moulds which require free oxygen), have the power of developing a chemical activity between carbohydrates, ammoniacal salts, phosphates, and sulphates of potassium and magnesium.

The Harvard Classics Volume 38 Scientific Papers (Physiology, Medicine, Surgery, Geology) Various

Lastly, in vegetable growth, by means of a carbo-hydrate and a mineral medium, since the carbo-hydrate is capable of many variations, and it would be difficult to understand how it could be split up into its elements before serving to constitute the proteic substances, and even cellulose substances, as these are carbo-hydrates.

The Harvard Classics Volume 38 Scientific Papers (Physiology, Medicine, Surgery, Geology) Various

Viewed in this manner, the formation of the proteic substances, would be independent of the great act of reduction of carbonic acid gas under the influence of light.

VI. The Physiological Theory of Fermentation. Reply to the Critical Observations of Liebig, Published in 1870 1909

Lastly, in vegetable growth, by means of a carbo-hydrate and a mineral medium, since the carbo-hydrate is capable of many variations, and it would be difficult to understand how it could be split up into its elements before serving to constitute the proteic substances, and even cellulose substances, as these are carbo-hydrates.

VI. The Physiological Theory of Fermentation. Reply to the Critical Observations of Liebig, Published in 1870 1909

Amongst other results, they show that all the proteic matter of ferments may be produced by the vital activity of the cells, which, apart altogether from the influence of light or free oxygen (unless indeed, we are dealing with aërobian moulds which require free oxygen), have the power of developing a chemical activity between carbo-hydrates, ammoniacal salts, phosphates, and sulphates of potassium and magnesium.

VI. The Physiological Theory of Fermentation. Reply to the Critical Observations of Liebig, Published in 1870 1909

NLS-bearing substrates bind in the cytoplasm to importins (namely Importin α and β, in the following: Impα and Impβ), soluble accessory proteins that mediate transient interactions with the FG proteic components of the pore

PLoS ONE Alerts: New Articles Francesco Cardarelli et al. 2010

It would be perfectly logical to extend the results of which we are speaking to all plants, and to believe that the proteic matter of vegetables, and perhaps of animals also, is formed exclusively by the activity of the cells operating upon the ammoniacal and other mineral salts of the sap or plasma of the blood, and the carbo-hydrates, the formation of which, in the case of the higher plants, requires only the concurrence of the chemical impulse of green light.

The Harvard Classics Volume 38 Scientific Papers (Physiology, Medicine, Surgery, Geology) Various

It would be perfectly logical to extend the results of which we are speaking to all plants, and to believe that the proteic matter of vegetables, and perhaps of animals also, is formed exclusively by the activity of the cells operating upon the ammoniacal and other mineral salts of the sap or plasma of the blood, and the carbo-hydrates, the formation of which, in the case of the higher plants, requires only the concurrence of the chemical impulse of green light.

VI. The Physiological Theory of Fermentation. Reply to the Critical Observations of Liebig, Published in 1870 1909