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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...
| Autores principales: | , , |
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
The Rockefeller University Press
1927
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2140816/ https://www.ncbi.nlm.nih.gov/pubmed/19872216 |