Published March 1927
| Published
Journal Article
Open
The influence of the backward reaction in the peptic hydrolysis of albumin
Abstract
1. No destruction of pepsin by heat is demonstrable at pH 1.6 until a temperature of 40°C. is exceeded. 2. The influence of the backward reaction in peptic hydrolysis is shown in the diminishing rate at which increasing concentrations of protein are hydrolyzed. 3. The backward reaction causes the optimum for the hydrolysis of higher concentrations of protein to be attained at a lower temperature than with more dilute solutions. 4. The proteose and peptone associated with commercial pepsin retard hydrolysis in the same sense as the products due to the action of the enzyme.
Additional Information
© 1927 Rockefeller University Press. Beginning six months after publication, RUP grants the public the non-exclusive right to copy, distribute, or display the Work under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported license, as described at http://creativecommons.org/licenses/by-nc-sa/3.0/ and http://creativecommons.org/licenses/by-nc-sa/3.0/legalcode. Received for publication, July 7, 1926. Published March 7, 1927.Attached Files
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- PMCID
- PMC2140816
- Eprint ID
- 48196
- Resolver ID
- CaltechAUTHORS:20140807-143747458
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2014-08-07Created from EPrint's datestamp field
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2021-11-10Created from EPrint's last_modified field