Über die Eiweißfermente des Flußkrebses.
- 1 January 1927
- journal article
- research article
- Published by Walter de Gruyter GmbH in Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie
- Vol. 166 (1-3) , 128-134
- https://doi.org/10.1515/bchm2.1927.166.1-3.128
Abstract
The reaction of the digestive juices of the crawfish was P h 5 to 6. The optimal p H for the tryptic ferment was 7.5 to 8, for the pepsin p H 2.7. The reaction at the beginning of the digestive tract was strongly acid, at the posterior part basic.This publication has 1 reference indexed in Scilit:
- Einfluß der Reaktion auf die Eiweiß verdauende Kraft des Papains.Hoppe-Seyler´s Zeitschrift Für Physiologische Chemie, 1926