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Biochemistry of the Fatty Acids and Their Compounds, the Lipids

Walter Ray Bloor

出版	Reinhold Publishing Corporation, 1943
URL	http://books.google.com.hk/books?id=k448AAAAIAAJ&hl=&source=gbs_api

註釋

Chemistry: descriptive and analytical. Classification of the lipids. Simple lipids. Fats. Digestion and absorption. Nutritional availability of fats. Factors influencing digestion and absorption. Melting point. Lipids of the blood. Blood as a tissue. Nature of the fatty substances of blood.The lipids in tissue. Data on tissue lipids. Muscle. Normal variations. Lipid metabolism. Physiological synthesis of the lipids. Synthesis of neutral fat.The lipids of secretions and excretions. Food for the embryo and young organism. The placenta. Milk. Eggs.