THE EQUILIBRIUM BETWEEN ACTIVE NATIVE TRYPSIN AND INACTIVE DENATURED TRYPSIN

There is a mobile equilibrium between the native and denatured forms of trypsin which depends on the concentrations of acid, alkali, and alcohol and on the temperature. The heat of denaturation in 0.01 N hydrochloric acid calculated from the effect of temperature on the equilibrium constant is –67,6...

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Detalles Bibliográficos
Autores principales: Anson, M. L., Mirsky, A. E.
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1934
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141297/
https://www.ncbi.nlm.nih.gov/pubmed/19872789
Descripción
Sumario:There is a mobile equilibrium between the native and denatured forms of trypsin which depends on the concentrations of acid, alkali, and alcohol and on the temperature. The heat of denaturation in 0.01 N hydrochloric acid calculated from the effect of temperature on the equilibrium constant is –67,600 calories per mole.

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