The hydrogen ion dissociation curve of the crystalline albumin of the hen's egg
- 31 January 1936
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 30 (2) , 227-234
- https://doi.org/10.1042/bj0300227
Abstract
Data are submitted for the construction of a H-ion dissociation curve of egg albumin. An error not greater than [plus or minus] 0.5 equiv. of H per gm. mol (34,500 gm.) of albumin is claimed within the range pH 2-11.5. A maximum H-ion combining capacity of 30-32 equiv. per gm. mol is attained near pH 2, but no maximum dissociating capacity has been observed around pH 11.5-12.0. A method of crystallizing egg albumin using Na2SO4 as a salting-out agent is described.This publication has 0 references indexed in Scilit: