The Kinetics of Protein Denaturation
- 1 January 1926
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 20 (5) , 978-983
- https://doi.org/10.1042/bj0200978
Abstract
The velocity of heat denaturation of egg albumin passes through a minimum of p h 6.76 (where P h = P oh). The critical increment of the reaction is 130.006.This publication has 0 references indexed in Scilit: