CRYSTALLINE PEPSIN

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Abstract
The decrease in protein nitrogen and in the activity of solutions of crystalline pepsin at pH 1.8 and 45°C. has been determined. The decrease in activity, as measured with eleven different methods, is in exact proportion to the decrease of protein nitrogen of the solution. The measurements were continued until less than 5 per cent of the original protein remained. These results indicate that none of the split products of the protein molecule possess any appreciable activity compared to that of the original protein.

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