Literature DB >> 16744977

The denaturation of proteins: The effect of the addition of electrolytes on the viscosity of solutions of crystalline egg-albumin.

W J Loughlin1.   

Abstract

Year:  1932        PMID： 16744977      PMCID： PMC1261070          DOI： 10.1042/bj0261557

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


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  3 in total

1.  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

2.  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

3.  On the separation of a pure albumin from egg-white.

Authors:  F G Hopkins
Journal:  J Physiol       Date:  1900-04-24       Impact factor: 5.182
  3 in total
  1 in total

1.  The denaturation of proteins. XI. The effect of denaturation on the capillary activity of the solutions of certain proteins.

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

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