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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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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
The Rockefeller University Press
1932
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| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2323772/ https://ncbi.nlm.nih.gov/pubmed/19872688 |
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