The osmotic pressure of crystalline egg-albumin
نویسندگان
چکیده
منابع مشابه
Osmotic Pressure, Molecular Weight, and Stability of Serum Albumin”
Because of the discrepancies at the time this investigation was begun in the estimates of t’he molecular weight of serum albumin, as made by Siirensen (1) (45,000) and hdair (2) (62,000) by means of osmotic pressure experiments, and by Svedberg and Sjiigren (4) (67,500) from ultracentrifugal measurements, the osmotic pressure of this protein was reinvest’igated under more suitable experimental ...
متن کاملOsmotic pressure contribution of albumin to colloidal interactions.
Two surfaces that come in close contact in a solution with macromolecules present experience an attractive force caused by the osmotic pressure. We present a measurement of this effect by using a micrometer-sized sphere bound to a flat plate through a single molecular attachment in an albumin-containing solution. We obtain the osmotic part of the interaction potential with a resolution of <1 nm...
متن کاملOsmotic Pressure, Molecular Weight, and Stability of Serum Albumin”
Because of the discrepancies at the time this investigation was begun in the estimates of t’he molecular weight of serum albumin, as made by Siirensen (1) (45,000) and hdair (2) (62,000) by means of osmotic pressure experiments, and by Svedberg and Sjiigren (4) (67,500) from ultracentrifugal measurements, the osmotic pressure of this protein was reinvest’igated under more suitable experimental ...
متن کاملInteraction of Phthalocyanine with Egg albumin and Bovine serum albumin
The interaction of bovine serum albumin ( BSA) and egg albumin with water solublephthalocyanine, cobalt (ΙΙ) 4, 4′ , 4′′, 4′′′- tetrasulfophthalocyanine ( CoTSPc) , has been studiedby the UV- Vis method at pH 7.0 and five different temperatures 20, 25, 30, 35 and 40°C. Theformation constants have been elucidated by using spectrophotometric titration and computerSQUAD program data refinement. Th...
متن کاملClxxxix. Carbohydrates in Proteins I. the Carbohydrate Component of Crystalline Egg Albumin
THE question of the occurrence of carbohydrate groups as essential parts of the structure of proteins (apart from mucins and mucoids) has been the subject of many investigations, none of which however has yielded an unequivocal result. Before the peptide theory of proteins was generally accepted, numerous papers were published conceming the carbohydrate content ofiproteins. Pavy t1893] hydrolys...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Biochemical Journal
سال: 1929
ISSN: 0306-3283
DOI: 10.1042/bj0231079