Library Catalogue

Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104593
Title Bijdrage tot de kennis van de caseinaat phosphaatphase der melk
show extra info.
door P. van der Burg
Author(s) Burg, P. van der
Publisher Leeuwarden : Bouman
Publication year 1946
Description 74 p
Notes Proefschrift Wageningen
Tutors Burg, Prof. Ir. B. van der
Graduation date 1946-06-24
Dissertation no. 136
Author abstract show abstract
A critical discussion was given of the extensive literature on the nature of the complex of calcium caseinate phosphate. A series of different experiments were performed to elucidate this complicated problem. It was inferred that calcium bound to casein must be considered separate from the calcium bound to inorganic phosphate. Casein-bound calcium was thought to be linked to the ester phosphate groups of the casein molecule. This contradicted the often assumed structure of double salts, and the author supposed the inorganic phosphate and the remaining calcium to be separately and individually linked to various reactive sites on the casein molecule, mostly amino and carboxyl groups. The relation Ca/P of the adsorbed ions was found to be about 1.5.

On heating milk, according to the author tricalcium phosphate was precipitated from the serum, and subsequently calcium and phosphate were replenished from the caseinate complex. This could go on until all was present in the form of tricalcium phosphate. This could be re-adsorbed as such onto the caseinate complex.

Online full textINTERNET
On paper FORUM ; STACKS ; 283D39
FORUM ; STACKS ; NN08202,136
Keyword(s) (cab) raw milk / animal products / chemical composition / ingredients
Categories Dairy Science
Publication type PhD thesis
Language Dutch; Flemish
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