The Kinetics of Protein Denaturation: Part I. The Effect of Variation in the Hydrogen Ion Concentration on the Velocity of the Heat Denaturation of Oxyhaemoglobin.
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Enthalpy-entropy compensation phenomena in water solutions of proteins and small molecules: a ubiquitous property of water.The heat-inactivation of crystalline pepsin; the critical increment of the process.Estimation of alpha-keto acids in plant tissue; a critical study of various methods of extraction as applied to strawberry leaves, washed potato slices and peasTHE EFFECT OF WATER CONTENT UPON THE RATE OF HEAT DENATURATION OF CRYSTALLIZABLE EGG ALBUMINThe inactivation of trypsin by heat.The Surface Tension of Protein Solutions. Part III.The heat-coagulation of caseinogen: The rôle of phosphorus cleavage.The denaturation of proteins: Denaturation in the presence of alcohol.FORMATION OF TRYPSIN FROM TRYPSINOGEN BY AN ENZYME PRODUCED BY A MOLD OF THE GENUS PENICILLIUM.71. The Heat Denaturation of Albumin and Globulin in MilkDenaturation Kinetics of Biopolymers by Differential Thermal Analysis
P2860
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P2860
The Kinetics of Protein Denaturation: Part I. The Effect of Variation in the Hydrogen Ion Concentration on the Velocity of the Heat Denaturation of Oxyhaemoglobin.
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name
The Kinetics of Protein Denatu ...... enaturation of Oxyhaemoglobin.
@en
The Kinetics of Protein Denatu ...... enaturation of Oxyhaemoglobin.
@nl
type
label
The Kinetics of Protein Denatu ...... enaturation of Oxyhaemoglobin.
@en
The Kinetics of Protein Denatu ...... enaturation of Oxyhaemoglobin.
@nl
prefLabel
The Kinetics of Protein Denatu ...... enaturation of Oxyhaemoglobin.
@en
The Kinetics of Protein Denatu ...... enaturation of Oxyhaemoglobin.
@nl
P356
P1433
P1476
The Kinetics of Protein Denatu ...... enaturation of Oxyhaemoglobin.
@en
P2093
P304
P356
10.1042/BJ0200965
P407
P577
1926-01-01T00:00:00Z