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dc.contributor.authorHutchins, N. T.
dc.date.accessioned2012-02-27T20:52:58Z
dc.date.available2012-02-27T20:52:58Z
dc.date.issued1970
dc.identifier.urihttps://hdl.handle.net/10182/4265
dc.description.abstractQuin (1943) first noted that the characteristic large gas production observed in sheep fed on high sugar diets of green lucerne, lucerne hay & molasses, was due in the main to the rumen microorganism – Quins Oval – which was found in large numbers in the rumen of such sheep. He observed rapid gas production with preparations of these organisms when they were incubated with glucose. McGaughey & Sellers (1948) also found that Quins Oval (QO) became predominant when sheep were fed hay supplemented with mangolds. Recent studies by Wicken & Howard (1967) on the cell wall of this organism are consistent with classification of it as a Gram-negative bacterium. Fermentation studies by Brought.et.al (1970) have indicated that suspensions of QO fermented glucose, fructose & sucrose rapidly, mannitol moderately quickly, maltose slowly, but had no action on a number of other mono- & oligo-saccharides & starch. The present work was undertaken to determine whether there were kinases present in cell-free extracts of QO capable of phosphorylating certain monosaccharides that had been shown to have been fermented by this organism. Further work involved purification of a hexokinase from QO & comparison of the properties of this enzyme with those of hexokinases from other organisms.en
dc.language.isoenen
dc.publisherLincoln College, University of Canterburyen
dc.rights.urihttps://researcharchive.lincoln.ac.nz/page/rights
dc.subjectHexokinaseen
dc.subjectrumenen
dc.subjectsheepen
dc.subjectgas productionen
dc.subjectQuins Ovalen
dc.subjectcell wallsen
dc.subjectmannitolen
dc.subjectrumen microorganismen
dc.subjecthigh sugar dietsen
dc.subjectfermented glucoseen
dc.subjectfermentationen
dc.subjectbacteriumen
dc.subjectlucerne hayen
dc.subjectenzymesen
dc.titleHexokinase of the rumen microorganism Quins Oval : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Science in the University of Canterbury [Lincoln College]en
dc.typeThesisen
thesis.degree.grantorLincoln Universityen
thesis.degree.levelMastersen
thesis.degree.nameMaster of Scienceen
lu.thesis.supervisorHoward, B. H.
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.rights.accessRightsDigital thesis can be viewed by current staff and students of Lincoln University only. Print copy available for reading in Lincoln University Library.en
dc.subject.anzsrc060601 Animal Physiology - Biophysicsen
dc.subject.anzsrc060107 Enzymesen
dc.subject.anzsrc060106 Cellular Interactions (incl. Adhesion, Matrix, Cell Wall)en
dc.subject.anzsrc060104 Cell Metabolismen
dc.subject.anzsrc060501 Bacteriologyen


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