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THE INFLUENCE OF SALTS UPON THE IONISATION OF EGG ALBUMIN
Introduction. A description is given of the principle followed in the experimental determination of the ionisation of egg albumin, its capacity to combine with acids and bases. Egg albumin is regarded as an ampholyte, and in accordance with J. N. Brønsted's definition of acids and bases, amphol...
| 主要な著者: | , , |
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| フォーマット: | テキスト |
| 言語: | English |
| 出版事項: |
The Rockefeller University Press
1927
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| 主題: | |
| オンライン･アクセス: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2140812/ https://www.ncbi.nlm.nih.gov/pubmed/19872215 |