The vegetable proteins / by Thomas B. Osborne.

  • Osborne, Thomas B. (Thomas Burr), 1859-1929.
Date:
1924
Catalogue details

Licence: In copyright

Credit: The vegetable proteins / by Thomas B. Osborne. Source: Wellcome Collection.

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    The prediction in the last paragraph of the preface to the first edition has been so well fulfilled, and so much time has elapsed since the first edition was published, that the author has been urged to revise the text and to extend the scope of this monograph. During the thirteen years since the appearance of the first edition the progress of biochemistry has made some of the chapters in the first edition less important and others so much more important than formerly that some of these have been omitted and others rewritten. It has also been necessary to introduce several new chapters dealing with subjects which have become important since the first edition was written. As a result of these changes it has been necessary to entirely rewrite a very considerable part of this monograph. The basic and acid properties of proteins, which were discussed in the first edition, have since been studied by many investigators, among whom Professor L. J. Henderson has been particularly prominent. Since this field has now extended so far beyond the experience of the author, Professor Henderson has kindly contributed the chapter on “ The Rela- tion of Proteins to Acids and Bases.” The author wishes to express his appreciation of this important contribution to science, and to acknowledge with thanks his co-operation in setting forth our present state of knowledge respecting the relations of the vegetable proteins towards acids and bases. He also wishes to acknowledge the helpful suggestions and assistance which he has received from Dr. H. B. Vickery and Dr. A. C. Chibnall respectively, in the preparation of the chapters on the rate of hydrolysis of proteins and on the proteins in green plants.