Accession Number:

AD0436211

Title:

THE COMPOSITION, STRUCTURE, AND MECHANISM OF FORMATION OF THE LINING OF THE GIZZARD OF THE CHICKEN,

Descriptive Note:

Corporate Author:

NATIONAL RESEARCH COUNCIL OF CANADA OTTAWA (ONTARIO) DIV OF APPLIED BIOLOGY

Personal Author(s):

Report Date:

1963-07-09

Pagination or Media Count:

14.0

Abstract:

The extracellular protein layer which surrounds the lumen of the gizzard of the chicken has been reinvestigated to determine if it is a keratin. The lining is insoluble in keratin solvents such as urea-bisulphite or Swans reagent as well as thioglycollate and performic acid. In addition, it contains only 1.45 sulphur so that disulphide bonds cannot play a major role in its consolidation. The lining is insoluble in acids but readily dispersed in alkali without breaking of covalent bonds. The dispersion in alkali is retarded by electrolytes. The lining is hydrolyzed by trypsin and chymotrypsin at pH 8.0 but is resistant to pepsin at pH 2.0. An alkaline dispersion of the lining is heterogeneous in the ultracentrifuge. Observations are interpreted as indicating the precipitation of an amorphous, nonkeratin, acidic, abrasion-resistant protein from the glandular mucosa in the gizzard. Author

Subject Categories:

Distribution Statement:

APPROVED FOR PUBLIC RELEASE