The Mechanism of the Effect of Acids and Alkalies on the Digestion of Proteins by Pepsin or Trypsin
نویسنده
چکیده
In a paper of the above title t the following statement was made: " . . . . the amount of acid required to bring the protein solution to a given pH is independent of the nature and valence of the anion." This statement is literally true only in the case of strong acids which the writer had in mind at the time. In the case of weak or polyvalent acids the amount required is larger the weaker the acid. This point is thoroughly discussed by Loeb. 2
منابع مشابه
The Mechanism of the Influence of Acids and Alkalies on the Digestion of Proteins by Pepsin or Trypsin
1. The effect of the addition of acid on the amount of ionized protein has been compared with the effect on the rate of digestion of gelatin, casein, and hemoglobin by pepsin. 2. A similar comparison has been made of the addition of alkali in the case of trypsin with gelatin, casein, hemoglobin, globin, and edestin. 3. In general, the rate of digestion may be predicted from the amount of ionize...
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عنوان ژورنال:
- The Journal of General Physiology
دوره 5 شماره
صفحات -
تاریخ انتشار 2003