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About BabcockHall

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    bioorganic chemistry

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  1. Some filtration units are optimized for speed, as opposed to recovery. Microdialysis might be possible.
  2. BabcockHall

    Chemical bond during touching

    DNA can be transferred, and this can be forensically useful.
  3. DNA will also melt, meaning become single stranded, at sufficiently high temperature.
  4. BabcockHall

    Bio simple question

    What sources have you consulted and what have you learned about this topic, so far?
  5. BabcockHall

    PI-PLC inhibitor

    Try PubMed if you haven't done so already.
  6. BabcockHall

    Ketone bodies

    As far as I am aware, what you have written is true. The liver has a central role in both carbohydrate and lipid metabolism. The mitochondrial enzyme HMG-CoA synthase is a key player.
  7. BabcockHall

    sticky mass

    I hesitate to jump in without knowing more. On occasion a sticky mass can be made more tractable through trituration. Perhaps a different purification technique would be more suitable.
  8. BabcockHall

    Mg from C10H6MgN4O8

    Magnesium ions would need two electrons each to become magnesium metal. Wouldn't it be easier just to buy magnesium metal?
  9. BabcockHall

    Mg from C10H6MgN4O8

    There is a difference between a magnesium ion, which is what is present in a magnesium salt, and metallic magnesium. Do you know what it is?
  10. BabcockHall

    Muscle glycogen phoshporylase

    Nelson and Cox, Figure 15-38 also talk about liver glycogen phosphorylase as a sensor of glucose. I suspect that it is only in liver, but I am not certain. Any luck with a PubMed search?
  11. BabcockHall

    Ring structure for ketopentoses

    That should read hemiketal, not hemiacetal.
  12. BabcockHall

    Ring structure for ketopentoses

    Use the hydroxyl group at carbon-5 to form the hemiacetal.
  13. BabcockHall

    DNA / RNA

    There are many minor bases (for example pseudo-uracil), although I doubt that one wold be expected to know their exact number.
  14. BabcockHall


    That is hydrolysis of a protein into amino acids, and it is a pretty sluggish reaction. Typically it is performed at 110 °C in constant boiling HCl for 24 hours on a protein to effect complete hydrolysis. I would assume that "dilute" hydrochloric means 1 M, but I am not sure.
  15. BabcockHall


    I don't see why the HCl will destroy the amino acids, but I am doubtful about how appetizing the fish would be after this treatment.