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The influence of the backward reaction in the peptic hydrolysis of albumin

Morrell, Clarence A. and Borsook, Henry and Wasteneys, Hardolph (1927) The influence of the backward reaction in the peptic hydrolysis of albumin. Journal of General Physiology, 8 (6). pp. 601-617. ISSN 0022-1295. https://resolver.caltech.edu/CaltechAUTHORS:20140807-143747458

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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.


Item Type:Article
Related URLs:
URLURL TypeDescription
http://dx.doi.org/10.1085/jgp.8.6.601DOIArticle
http://jgp.rupress.org/content/8/6/601PublisherArticle
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.
Issue or Number:6
Record Number:CaltechAUTHORS:20140807-143747458
Persistent URL:https://resolver.caltech.edu/CaltechAUTHORS:20140807-143747458
Usage Policy:No commercial reproduction, distribution, display or performance rights in this work are provided.
ID Code:48196
Collection:CaltechAUTHORS
Deposited By: Tony Diaz
Deposited On:07 Aug 2014 21:53
Last Modified:03 Oct 2019 07:01

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