THE INFLUENCE OF SALTS UPON THE IONISATION OF EGG ALBUMIN
Introduction. A description is given of the principle followed in the experimental determination of the ionisation of egg albumin, its capacity to combine with acids and bases. Egg albumin is regarded as an ampholyte, and in accordance with J. N. Brønsted's definition of acids and bases, ampho...
| Main Authors: | , , |
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| Format: | Online |
| Language: | English |
| Published: |
The Rockefeller University Press
1927
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2140812/ |