Weitere Untersuchungen über die Herkunft des Kreatins.

1 January 1927

journal article
research article
Published by Walter de Gruyter GmbH in Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie

Vol. 170 (4-6) , 212-225
https://doi.org/10.1515/bchm2.1927.170.4-6.212

Abstract

The amount of creatin in muscle is remarkably constant under a variety of conditions, but an increase is observed if cholin plus arginine, or urea, be added to a mixture of hashed muscle and liver. Choline is therefore important in the formation of creatin.