Abstract
SOME time age1, I showed that the buffering power of the non-protein constituents of rigor muscle between pH 6 and 7 could be largely accounted for by the sum of the buffering powers of the phosphate, carnosine, and lactic acid present. In the muscles of some animals, notably the horse, ox, and pig, these constituents accounted for more than 90 per cent of the non-protein buffering; in others, notably the rabbit, dog and fowl, a considerable residue of buffering—up to 26 per cent of the non-protein buffering of the muscle—remained unaccounted for. I suggested that this buffering might be largely due to anserine, which has a buffering range almost identical with that of carnosine, but reliable analytical data for anserine were not then available.
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References
J. Physiol., 92, 336 (1938).
Zapp and Wilson, J. Biol. Chem., 126, 9, 19 (1938).
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SMITH, E. Anserine in Muscle: Possibility of Determination by Titration. Nature 144, 1015 (1939). https://doi.org/10.1038/1441015a0
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DOI: https://doi.org/10.1038/1441015a0
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