THE TEMPERATURE COEFFICIENT OF THE UREA DENATURATION OF EGG ALBUMIN
نویسندگان
چکیده
منابع مشابه
The Temperature Coefficient of the Urea Denaturation of Egg Albumin
Evidence is brought forward to show that at concentrations of urea high enough to split the egg albumin molecule the solubility changes produced by urea are profoundly modified. The degree of precipitation after dialysis is the net result of two changes produced by the urea: the first, normally spoken of as denaturation, which makes the protein insoluble in dilute solution and the second, a spl...
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ژورنال
عنوان ژورنال: The Journal of General Physiology
سال: 1945
ISSN: 1540-7748,0022-1295
DOI: 10.1085/jgp.28.6.539