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.

Detalles Bibliográficos
Autor principal: Hand, David B.
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1935
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141406/
https://www.ncbi.nlm.nih.gov/pubmed/19872893
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author Hand, David B.
author_facet Hand, David B.
author_sort Hand, David B.
collection PubMed
description 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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spelling pubmed-21414062008-04-23 CORRELATION OF THE VISCOSITIES OF PROTEIN SOLUTIONS WITH THEIR ABILITY TO CRYSTALLIZE Hand, David B. J Gen Physiol Article 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. The Rockefeller University Press 1935-07-20 /pmc/articles/PMC2141406/ /pubmed/19872893 Text en Copyright © Copyright, 1935, 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
Hand, David B.
CORRELATION OF THE VISCOSITIES OF PROTEIN SOLUTIONS WITH THEIR ABILITY TO CRYSTALLIZE
title CORRELATION OF THE VISCOSITIES OF PROTEIN SOLUTIONS WITH THEIR ABILITY TO CRYSTALLIZE
title_full CORRELATION OF THE VISCOSITIES OF PROTEIN SOLUTIONS WITH THEIR ABILITY TO CRYSTALLIZE
title_fullStr CORRELATION OF THE VISCOSITIES OF PROTEIN SOLUTIONS WITH THEIR ABILITY TO CRYSTALLIZE
title_full_unstemmed CORRELATION OF THE VISCOSITIES OF PROTEIN SOLUTIONS WITH THEIR ABILITY TO CRYSTALLIZE
title_short CORRELATION OF THE VISCOSITIES OF PROTEIN SOLUTIONS WITH THEIR ABILITY TO CRYSTALLIZE
title_sort correlation of the viscosities of protein solutions with their ability to crystallize
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2141406/
https://www.ncbi.nlm.nih.gov/pubmed/19872893
work_keys_str_mv AT handdavidb correlationoftheviscositiesofproteinsolutionswiththeirabilitytocrystallize

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