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THE MECHANISM OF THE INFLUENCE OF ACIDS AND ALKALIES ON THE DIGESTION OF PROTEINS BY PEPSIN OR TRYPSIN
1. The effect of the addition of acid on the amount of ionized protein has been compared with the effect on the rate of digestion of gelatin, casein, and hemoglobin by pepsin. 2. A similar comparison has been made of the addition of alkali in the case of trypsin with gelatin, casein, hemoglobin, glo...
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| Formato: | Texto |
| Lenguaje: | English |
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The Rockefeller University Press
1922
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2140569/ https://www.ncbi.nlm.nih.gov/pubmed/19871995 |