ULTRACENTRIFUGE, ELECTROPHORESIS, AND VISCOSITY STUDIES ON CRYSTALLINE PYROPHOSPHATASE

Open Access

20 January 1952

journal article
research article
Published by Rockefeller University Press in The Journal of general physiology

Vol. 35 (3) , 451-454
https://doi.org/10.1085/jgp.35.3.451

Abstract

Ultracentrifuge and electrophoresis studies on one preparation of crystalline pyrophosphatase showed the presence of one major component which accounted for more than 90 per cent of the protein. Combination of viscosity, diffusion, and ultracentrifuge data leads to a model of low asymmetry with an anhydrous molecular weight of about 60,000.

Keywords

PHOSPHATASES

This publication has 1 reference indexed in Scilit:

CRYSTALLINE INORGANIC PYROPHOSPHATASE ISOLATED FROM BAKER'S YEAST
The Journal of general physiology, 1952