Literature DB >> 16743759

The Kinetics of Protein Denaturation: Part I. The Effect of Variation in the Hydrogen Ion Concentration on the Velocity of the Heat Denaturation of Oxyhaemoglobin.

P S Lewis1.   

Abstract

Entities:  

Year:  1926        PMID: 16743759      PMCID: PMC1251803          DOI: 10.1042/bj0200965

Source DB:  PubMed          Journal:  Biochem J        ISSN: 0264-6021            Impact factor:   3.857


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  8 in total

1.  Estimation of alpha-keto acids in plant tissue; a critical study of various methods of extraction as applied to strawberry leaves, washed potato slices and peas.

Authors:  F A ISHERWOOD; C A NIAVIS
Journal:  Biochem J       Date:  1956-11       Impact factor: 3.857

2.  The heat-coagulation of caseinogen: The rôle of phosphorus cleavage.

Authors:  G R Howat; N C Wright
Journal:  Biochem J       Date:  1934       Impact factor: 3.857

3.  The denaturation of proteins: Denaturation in the presence of alcohol.

Authors:  N Booth
Journal:  Biochem J       Date:  1930       Impact factor: 3.857

4.  The Surface Tension of Protein Solutions. Part III.

Authors:  J H Johnston
Journal:  Biochem J       Date:  1927       Impact factor: 3.857

5.  The heat-inactivation of crystalline pepsin; the critical increment of the process.

Authors:  W J Loughlin
Journal:  Biochem J       Date:  1933       Impact factor: 3.857

6.  The inactivation of trypsin by heat.

Authors:  J Pace
Journal:  Biochem J       Date:  1930       Impact factor: 3.857

7.  FORMATION OF TRYPSIN FROM TRYPSINOGEN BY AN ENZYME PRODUCED BY A MOLD OF THE GENUS PENICILLIUM.

Authors:  M Kunitz
Journal:  J Gen Physiol       Date:  1938-05-20       Impact factor: 4.086

8.  THE EFFECT OF WATER CONTENT UPON THE RATE OF HEAT DENATURATION OF CRYSTALLIZABLE EGG ALBUMIN.

Authors:  H A Barker
Journal:  J Gen Physiol       Date:  1933-09-20       Impact factor: 4.086

  8 in total

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