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THE ULTIMATE UNITS IN PROTEIN SOLUTIONS AND THE CHANGES WHICH ACCOMPANY THE PROCESS OF SOLUTION OF PROTEINS
1. The experiments show that suspensions of finely divided particles of insoluble proteins incapable of swelling in acid (denatured egg albumin, casein trichloroacetate, sulfate, etc.) raise the viscosity of the suspension but little and that the influence of acid on the viscosity is negligible. 2....
| Autores principales: | , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
The Rockefeller University Press
1924
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2140643/ https://www.ncbi.nlm.nih.gov/pubmed/19872089 |