EDWARD C. MASON, M. D., Ph. D.; SAM BINKLEY, B. S., A. B.
The investigations of Gulewitsch and Amiradzibi1 led to the discovery of carnosine in beef muscle extract. Von Furth and Schwarz2 found that carnosine accounted for 30 to 44 per cent of the total extractive nitrogen of the skeletal muscle of the horse and dog. Applying similar methods, Guglia and Constantino3, also Von Winiwarter4, concluded that about one-third of the extractive nitrogen contained in skeletal muscle was in the form of carnosine.
Carnosine has the following properties:5 "100 grams water at 24.9-25 degrees dissolve 31 grams carnosine. It is precipitated from water by alcohol. The nitrate melts at 222 degrees. Colorless
EDWARD C. MASON, SAM BINKLEY. Carnosine as a Possible Factor in Shock(Carnosine as a Possible Factor in Shock*). Ann Intern Med. 1931;4:1319–1327. doi: 10.7326/0003-4819-4-10-1319
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Published: Ann Intern Med. 1931;4(10):1319-1327.
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