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CORRELATION OF THE VISCOSITIES OF PROTEIN SOLUTIONS WITH THEIR ABILITY TO CRYSTALLIZE
All the proteins whose viscosities in solution have been measured fall distinctly into two classes. Proteins of viscosity equal to and lower than serum albumin are readily crystallized. Proteins with viscosity equal to or greater than denatured ovalbumin have not yet been crystallized.
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| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
The Rockefeller University Press
1935
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141406/ https://www.ncbi.nlm.nih.gov/pubmed/19872893 |