THE INFLUENCE OF THE BACKWARD REACTION IN THE PEPTIC HYDROLYSIS OF ALBUMIN

1. No destruction of pepsin by heat is demonstrable at pH 1.6 until a temperature of 40°C. is exceeded. 2. The influence of the backward reaction in peptic hydrolysis is shown in the diminishing rate at which increasing concentrations of protein are hydrolyzed. 3. The backward reaction causes the op...

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Detalles Bibliográficos
Autores principales: Morrell, Clarence A., Borsook, Henry, Wasteneys, Hardolph
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1927
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2140816/
https://www.ncbi.nlm.nih.gov/pubmed/19872216
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author Morrell, Clarence A.
Borsook, Henry
Wasteneys, Hardolph
author_facet Morrell, Clarence A.
Borsook, Henry
Wasteneys, Hardolph
author_sort Morrell, Clarence A.
collection PubMed
description 1. No destruction of pepsin by heat is demonstrable at pH 1.6 until a temperature of 40°C. is exceeded. 2. The influence of the backward reaction in peptic hydrolysis is shown in the diminishing rate at which increasing concentrations of protein are hydrolyzed. 3. The backward reaction causes the optimum for the hydrolysis of higher concentrations of protein to be attained at a lower temperature than with more dilute solutions. 4. The proteose and peptone associated with commercial pepsin retard hydrolysis in the same sense as the products due to the action of the enzyme.
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spelling pubmed-21408162008-04-23 THE INFLUENCE OF THE BACKWARD REACTION IN THE PEPTIC HYDROLYSIS OF ALBUMIN Morrell, Clarence A. Borsook, Henry Wasteneys, Hardolph J Gen Physiol Article 1. No destruction of pepsin by heat is demonstrable at pH 1.6 until a temperature of 40°C. is exceeded. 2. The influence of the backward reaction in peptic hydrolysis is shown in the diminishing rate at which increasing concentrations of protein are hydrolyzed. 3. The backward reaction causes the optimum for the hydrolysis of higher concentrations of protein to be attained at a lower temperature than with more dilute solutions. 4. The proteose and peptone associated with commercial pepsin retard hydrolysis in the same sense as the products due to the action of the enzyme. The Rockefeller University Press 1927-03-07 /pmc/articles/PMC2140816/ /pubmed/19872216 Text en Copyright © Copyright, 1927, by The Rockefeller Institute for Medical Research This article is distributed under the terms of an Attribution–Noncommercial–Share Alike–No Mirror Sites license for the first six months after the publication date (see http://www.rupress.org/terms). After six months it is available under a Creative Commons License (Attribution–Noncommercial–Share Alike 4.0 Unported license, as described at http://creativecommons.org/licenses/by-nc-sa/4.0/).
spellingShingle Article
Morrell, Clarence A.
Borsook, Henry
Wasteneys, Hardolph
THE INFLUENCE OF THE BACKWARD REACTION IN THE PEPTIC HYDROLYSIS OF ALBUMIN
title THE INFLUENCE OF THE BACKWARD REACTION IN THE PEPTIC HYDROLYSIS OF ALBUMIN
title_full THE INFLUENCE OF THE BACKWARD REACTION IN THE PEPTIC HYDROLYSIS OF ALBUMIN
title_fullStr THE INFLUENCE OF THE BACKWARD REACTION IN THE PEPTIC HYDROLYSIS OF ALBUMIN
title_full_unstemmed THE INFLUENCE OF THE BACKWARD REACTION IN THE PEPTIC HYDROLYSIS OF ALBUMIN
title_short THE INFLUENCE OF THE BACKWARD REACTION IN THE PEPTIC HYDROLYSIS OF ALBUMIN
title_sort influence of the backward reaction in the peptic hydrolysis of albumin
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2140816/
https://www.ncbi.nlm.nih.gov/pubmed/19872216
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