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目的:为尸体防腐剂改良研究积累资料。方法:将所选的五种化学试剂各配成几种不同浓度的溶液,加入蛋清作为指示剂,观察其蛋白质的凝固过程及效果。结果:甲醛、乙醇、醋酸、戊二醛、苯酚均能使蛋清凝固;它们的适宜浓度分别是2%~15%、35%~80%、5%~30%、0.8%~4%、1.5%~10%;常用浓度下乙醇凝固蛋清的速度最快,其次是戊二醛,甲醛最慢。结论:蛋清是较好的蛋白质凝固指示剂;甲醛、戊二醛和苯酚对蛋清固定效果较好,乙醇和醋酸对蛋清固定效果较差。
OBJECTIVE: To accumulate data for the study of the improvement of carcass preservatives. Methods: The selected five kinds of chemical reagents each dubbed several different concentrations of solution, add egg white as an indicator to observe the protein coagulation process and the effect. Results: Formaldehyde, ethanol, acetic acid, glutaraldehyde and phenol all could make the egg white solidify; their suitable concentrations were 2% ~ 15%, 35% ~ 80%, 5% ~ 30%, 0.8% ~ 4%, 1.5 % ~ 10%; common concentrations of ethanol coagulation of egg white the fastest, followed by glutaraldehyde, formaldehyde is the slowest. Conclusion: Egg white is a good indicator of protein coagulation. Formaldehyde, glutaraldehyde and phenol have a good effect on the fixation of egg white, while ethanol and acetic acid have less effect on the fixation of egg white.