Lipid composition of beef heart ventricle

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1967 English Publisher:WileyJournal:Lipids, volume 2, pages 1-4 (issn: 0024-4201, eissn: 1558-9307,

Copyright policy )

Authors: M L, Das; G, Rouser;

doi: 10.1007/bf02531991

pmid: 17805712

Lipid composition of beef heart ventricle

- Summary
- Metrics

Abstract

AbstractThe lipid class composition of beef heart ventricle was determined by a combination of diethylaminoethyl cellulose column chromatography and quantitative thin‐layer chromatography. Percentages of the total lipid were: triglyceride, 43.6; cholesterol, 7.4; phosphatidyl choline, 22.8; phingomyelin, 4.0; phosphatidyl ethanolamine, 11.2; diphosphatidyl glycerol, 5.8; phosphatidyl serine, 1.2; phosphatidyl inositol, 3.0; phosphatidyl glycerol, 0.9; unsaturated hydrocarbon, 0.02; saturated hydrocarbon, 0.20. Nonlipid components represented 33.6% of the crude chloroform/methanol extracts.

Related Organizations

City Of Hope National Medical Center
United States

Impact byBIP!

	selected citations These citations are derived from selected sources. This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	13
	popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.	Average
	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Top 10%
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Top 10%