CORRELATION OF THE VISCOSITIES OF PROTEIN SOLUTIONS WITH THEIR ABILITY TO CRYSTALLIZE
Open Access
- 20 July 1935
- journal article
- Published by Rockefeller University Press in The Journal of general physiology
- Vol. 18 (6) , 847-852
- https://doi.org/10.1085/jgp.18.6.847
Abstract
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.Keywords
This publication has 2 references indexed in Scilit:
- The denaturation of proteinsBiochemical Journal, 1932
- The Viscosity of Protein Solutions. II. Pseudoglobulin and Euglobulin (Horse)Biochemical Journal, 1914