Wordt geladen...
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...
Bewaard in:
| Hoofdauteurs: | , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
1973
|
| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1423065/ https://ncbi.nlm.nih.gov/pubmed/4742047 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|