Literature DB >> 16744185

The denaturation of proteins. Part V: Denaturation by acid.

H K Cubin1.   

Abstract

Year:  1929        PMID： 16744185      PMCID： PMC1253986          DOI： 10.1042/bj0230025

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


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  1 in total

1.  The Kinetics of Protein Denaturation: Part III. The Influence of Neutral Salts on the Velocity of the Heat Denaturation of Oxyhaemoglobin.

Authors:  P S Lewis
Journal:  Biochem J       Date:  1926       Impact factor: 3.857
  1 in total
  6 in total

1.  The acid-denaturation of haemoglobin.

Authors:  N U Meldrum
Journal:  Biochem J       Date:  1931       Impact factor: 3.857

2.  The denaturation of proteins: The effect of denaturation on the viscosity of the solutions of certain proteins.

Authors:  W J Loughlin; W C Lewis
Journal:  Biochem J       Date:  1932       Impact factor: 3.857

3.  The denaturation of proteins: The titration of the basic and acidic groups in egg-albumin.

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

4.  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

5.  Unlocking the Sporicidal Potential of Ethanol: Induced Sporicidal Activity of Ethanol against Clostridium difficile and Bacillus Spores under Altered Physical and Chemical Conditions.

Authors:  Michelle M Nerandzic; Venkata C K Sunkesula; Thriveen Sankar C; Peter Setlow; Curtis J Donskey
Journal:  PLoS One       Date:  2015-07-15       Impact factor: 3.240

6.  A Cumulative Spore Killing Approach: Synergistic Sporicidal Activity of Dilute Peracetic Acid and Ethanol at Low pH Against Clostridium difficile and Bacillus subtilis Spores.

Authors:  Michelle M Nerandzic; Thriveen Sankar C; Peter Setlow; Curtis J Donskey
Journal:  Open Forum Infect Dis       Date:  2015-12-22       Impact factor: 3.835
  6 in total

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