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Globuline/en - Versionsgeschichte
2026-06-04T12:58:44Z
Versionsgeschichte dieser Seite in Medical Glossary
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https://wiki.ischler.com/index.php?title=Globuline/en&diff=34311&oldid=prev
Ischler am 11. Juli 2019 um 11:13 Uhr
2019-07-11T11:13:53Z
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Version vom 11. Juli 2019, 11:13 Uhr</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">wikilink</del></div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">-</ins></div></td></tr>
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Ischler
https://wiki.ischler.com/index.php?title=Globuline/en&diff=34309&oldid=prev
Ischler am 11. Juli 2019 um 11:13 Uhr
2019-07-11T11:13:48Z
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Version vom 11. Juli 2019, 11:13 Uhr</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Collective term for a group of more or less spherical (globular) proteins which are soluble in physiological salt solutions and to which most proteins in cells and body fluids belong. Globulins are protein reserve substances of plants and proteins of the blood plasma. They belong to the group of globular proteins. The main educational site of globulins is the liver. In blood plasma, they make up about 40 % of the total proteins, their mass is between 36 kDalton and 1.3 MDalton. Globulins clump together at 60 °C and are also denatured by precipitating agents. They are broken down by enzymes and by hydrolysis.</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Collective term for a group of more or less spherical (globular) proteins which are soluble in physiological salt solutions and to which most proteins in cells and body fluids belong. Globulins are protein reserve substances of plants and proteins of the blood plasma. They belong to the group of globular proteins. The main educational site of globulins is the liver. In blood plasma, they make up about 40 % of the total proteins, their mass is between 36 kDalton and 1.3 MDalton. Globulins clump together at 60 °C and are also denatured by precipitating agents. They are broken down by enzymes and by hydrolysis.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>https://<del class="diffchange diffchange-inline">de</del>.wikipedia.org/wiki/Globulin</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>https://<ins class="diffchange diffchange-inline">en</ins>.wikipedia.org/wiki/Globulin <ins class="diffchange diffchange-inline"><sub>([https://en.wikipedia.org/wiki/Wikipedia:Text_of_Creative_Commons_Attribution-ShareAlike_3.0_Unported_License])</sub></ins></div></td></tr>
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Ischler
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127.0.0.1: Auto-translated text.
2019-04-16T19:40:47Z
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<td colspan="2" style="background-color: #fff; color: #222; text-align: center;">Version vom 16. April 2019, 19:40 Uhr</td>
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<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><languages /></div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div><languages /></div></td></tr>
<tr><td class='diff-marker'>−</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div><del class="diffchange diffchange-inline">Sammelbezeichnung für eine Gruppe mehr oder weniger kugelförmiger </del>(<del class="diffchange diffchange-inline">globulärer</del>)<del class="diffchange diffchange-inline">, </del>in <del class="diffchange diffchange-inline">physiologischen Salzlösungen gut löslicher Eiweiße, zu denen die meisten Proteine </del>in <del class="diffchange diffchange-inline">Zellen und Körperflüssigkeiten gehören</del>. <del class="diffchange diffchange-inline">Globuline sind Proteinreservestoffe von Pflanzen und Proteine des Blutplasmas</del>. <del class="diffchange diffchange-inline">Sie gehören zur Gruppe der globulären Proteine</del>. <del class="diffchange diffchange-inline">Hauptbildungsort der Globuline ist die Leber</del>. <del class="diffchange diffchange-inline">Im Blutplasma machen sie etwa </del>40 % <del class="diffchange diffchange-inline">der gesamten Proteine aus</del>, <del class="diffchange diffchange-inline">ihre Masse beträgt zwischen </del>36 kDalton <del class="diffchange diffchange-inline">und </del>1<del class="diffchange diffchange-inline">,</del>3 MDalton. <del class="diffchange diffchange-inline">Bei </del>60 °C <del class="diffchange diffchange-inline">verklumpen Globuline, außerdem werden sie durch Fällungsmittel denaturiert</del>. <del class="diffchange diffchange-inline">Abgebaut werden sie von Enzymen und durch Hydrolyse</del>.</div></td><td class='diff-marker'>+</td><td style="color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins class="diffchange diffchange-inline">Collective term for a group of more or less spherical </ins>(<ins class="diffchange diffchange-inline">globular</ins>) <ins class="diffchange diffchange-inline">proteins which are soluble </ins>in <ins class="diffchange diffchange-inline">physiological salt solutions and to which most proteins </ins>in <ins class="diffchange diffchange-inline">cells and body fluids belong</ins>. <ins class="diffchange diffchange-inline">Globulins are protein reserve substances of plants and proteins of the blood plasma</ins>. <ins class="diffchange diffchange-inline">They belong to the group of globular proteins</ins>. <ins class="diffchange diffchange-inline">The main educational site of globulins is the liver</ins>. <ins class="diffchange diffchange-inline">In blood plasma, they make up about </ins>40 % <ins class="diffchange diffchange-inline">of the total proteins</ins>, <ins class="diffchange diffchange-inline">their mass is between </ins>36 kDalton <ins class="diffchange diffchange-inline">and </ins>1<ins class="diffchange diffchange-inline">.</ins>3 MDalton. <ins class="diffchange diffchange-inline">Globulins clump together at </ins>60 °C <ins class="diffchange diffchange-inline">and are also denatured by precipitating agents</ins>. <ins class="diffchange diffchange-inline">They are broken down by enzymes and by hydrolysis</ins>.</div></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"></td></tr>
<tr><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>https://de.wikipedia.org/wiki/Globulin</div></td><td class='diff-marker'> </td><td style="background-color: #f8f9fa; color: #222; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>https://de.wikipedia.org/wiki/Globulin</div></td></tr>
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127.0.0.1
https://wiki.ischler.com/index.php?title=Globuline/en&diff=14152&oldid=prev
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2019-04-16T19:40:47Z
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Sammelbezeichnung für eine Gruppe mehr oder weniger kugelförmiger (globulärer), in physiologischen Salzlösungen gut löslicher Eiweiße, zu denen die meisten Proteine in Zellen und Körperflüssigkeiten gehören. Globuline sind Proteinreservestoffe von Pflanzen und Proteine des Blutplasmas. Sie gehören zur Gruppe der globulären Proteine. Hauptbildungsort der Globuline ist die Leber. Im Blutplasma machen sie etwa 40 % der gesamten Proteine aus, ihre Masse beträgt zwischen 36 kDalton und 1,3 MDalton. Bei 60 °C verklumpen Globuline, außerdem werden sie durch Fällungsmittel denaturiert. Abgebaut werden sie von Enzymen und durch Hydrolyse.<br />
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