La fluorescence en biochimie

The first three chapters give a fairly inclusive treatment of the fundamental principles of fluorescence, of its demonstration and of the apparatus and methods for recording and measuring it. A brief chapter covers the fluorescence of carbohydrates and glucosides as well as the changes in fluorescence in the treatment of simple carbohydrates with the common reagents such as bases, acids and furfural indicators. Chapter V briefly covers pure fatty acids, natural oils in various solvents, sterols and the fluorescence of various color reactions of sterols. The proteins, native and derived, and amino acids and some of their color reactions are covered in the next chapter. Alkaloids, chlorophylls, bile pigments and porphyrins are naturally treated in considerable detail in separate sections. Two chapters cover a miscellaneous variety of substances of biologic interest, among which may be emphasized inorganic salts, vitamins, hormones, related compounds and cancerogenic hydrocarbons. In a separate chapter the