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Effects of pH, ionic strength and temperature on the ovalbumin—anti-ovalbumin precipitin reaction
A detailed study of the effects of pH, ionic strength, and temperature on the ovalbumin—anti-ovalbumin precipitin reaction was made. The optimal pH range for the precipitation was 6.6–8.3. The profile of the precipitin reaction was found to be identical to that of a typical enzyme catalysed reaction...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
1973
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1423065/ https://ncbi.nlm.nih.gov/pubmed/4742047 |
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