Protective Effect of Thymus Nucleate on the Heat Coagulation of Proteins

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Abstract
Solns. of egg albumin, which nearly instantaneously become turbid when brought to 98[degree]C, remain water-clear for hrs. at thistemp.in the presence of Na thymus nucleate. The proportion of nucleate to protein which just protects against heat coagulation is about 1 mg.: 600 mg., respectively. Effect of added NaCl prior to heating is independent of the proportion of nucleate present and above a certain minimum value results in coagulation. Addn. of NaCl after heating and cooling yields no coagulation. Freshly prepared extracts of rat liver are not heat-coagulable but become so on standing. Addn. of thymus nucleate to aged extracts results in inhibition of heat coagulation of the proteins. This protection can be diminished either by incubation before heating or by addn. of desoxyribonuclease and Mg salt.

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