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CRYSTALLINE PEPSIN : IV. HYDROLYSIS AND INACTIVATION BY ACID

The decrease in protein nitrogen and in the activity of solutions of crystalline pepsin at pH 1.8 and 45°C. has been determined. The decrease in activity, as measured with eleven different methods, is in exact proportion to the decrease of protein nitrogen of the solution. The measurements were cont...

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Bibliografski detalji
Glavni autor: Northrop, John H.
Format: Artigo
Jezik:Inglês
Izdano: The Rockefeller University Press 1932
Teme:
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC2323772/
https://ncbi.nlm.nih.gov/pubmed/19872688
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