about
Effects of temperature on food proteins and its implications on functional properties.On the Structure of Native, Denatured, and Coagulated ProteinsA Method of Prophesying the Life Duration of Seeds.The Antiscorbutic Value of Cabbage. I. The Antiscorbutic and Growth Promoting Properties of Raw and Heated Cabbage: with an appendix by F. M. Tozer, On the Histological Diagnosis of Experimental Scurvy.Women and the early Journal of Physiology.THE THERMOPHILIC MICROORGANISMS.ON SOME GENERAL PROPERTIES OF PROTEINS.THE RATE OF KILLING OF CLADOCERANS AT HIGHER TEMPERATURESTHE REVERSIBLE HEAT ACTIVATION INDUCING GERMINATION AND INCREASED RESPIRATION IN THE ASCOSPORES OF NEUROSPORA TETRASPERMA.CAROTENOIDS AND THE VISUAL CYCLEThe role of sulfhydryl groups in the bleaching and synthesis of rhodopsin.The Apparent Formation of Euglobulin from Pseudo-Globulin and a Suggestion as to the Relationship between these two Proteins in Serum.The Rate of Inactivation by Heat of Peroxidase in Milk. I.Studies in the mechanism of action of phenol on Escherichia coli cells.The Denaturation of Staphylococcal ProteinsThe development of the physical chemistry of proteins, 1898-1940.THE HEAT INACTIVATION OF ANTISTAPHYLOCOCCUS BACTERIOPHAGEThe effect of light and salts on gelatin.On the Influence of the Heat Denaturation of Pseudoglobulin and Albumin on the Nature of the Proteins appearing in Concentrated Antitoxic Sera.THE DENATURATION OF EGG ALBUMIN BY ULTRA-VIOLET RADIATION.KINETICS OF THROMBIN INACTIVATION AS INFLUENCED BY PHYSICAL CONDITIONS, TRYPSIN, AND SERUM.On the Biochemistry of Skin, and the Chemical Basis of Skin Swelling.THE EFFECT OF WATER CONTENT UPON THE RATE OF HEAT DENATURATION OF CRYSTALLIZABLE EGG ALBUMINDENATURATION CHANGES IN EGG ALBUMIN WITH UREA, RADIATION, AND HEAT.The inactivation of trypsin by heat.The Bactericidal Properties of Blood Serum: I. The Reaction-Velocity of the Germicidal Action of Normal Rabbit-Serum on B. coli commune and the Influence of Temperature thereon.The Kinetics of Protein Denaturation: Part III. The Influence of Neutral Salts on the Velocity of the Heat Denaturation of Oxyhaemoglobin.The acid-denaturation of haemoglobin.OBSERVATIONS ON THE INJURIOUS EFFECTS OF HIGH TEMPERATURES ON FROG SKIN.PROTEIN COAGULATION AND ITS REVERSAL : THE REVERSAL OF THE COAGULATION OF HEMOGLOBIN.THE SIZE OF BACTERIA AS THE CAUSE OF THE LOGARITHMIC ORDER OF DEATH.THE PREPARATION OF COMPLETELY COAGULATED HEMOGLOBIN.FORMATION OF TRYPSIN FROM TRYPSINOGEN BY AN ENZYME PRODUCED BY A MOLD OF THE GENUS PENICILLIUM.The Process of Disinfection by Chemical Agencies and Hot Water.The Influence of Temperature on Bactericidal Action.The Mechanism of the Agglutination Reaction.Tissue penetration of bipolar electrosurgical currents: Joule overheating beyond the surface layer.Quinary interactions with an unfolded state ensemble.71. The Heat Denaturation of Albumin and Globulin in MilkRelationship between the minimum and maximum temperature thresholds for development in insects
P2860
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P2860
description
1910 nî lūn-bûn
@nan
1910年の論文
@ja
1910年学术文章
@wuu
1910年学术文章
@zh
1910年学术文章
@zh-cn
1910年学术文章
@zh-hans
1910年学术文章
@zh-my
1910年学术文章
@zh-sg
1910年學術文章
@yue
1910年學術文章
@zh-hant
name
On the "heat coagulation" of proteins.
@en
On the "heat coagulation" of proteins.
@nl
type
label
On the "heat coagulation" of proteins.
@en
On the "heat coagulation" of proteins.
@nl
prefLabel
On the "heat coagulation" of proteins.
@en
On the "heat coagulation" of proteins.
@nl
P1476
On the "heat coagulation" of proteins.
@en
P2093
P304
P356
10.1113/JPHYSIOL.1910.SP001378
P407
P577
1910-07-01T00:00:00Z