Albumin Isoelectric Point of Egg Ionic Strength on the Apparent the Effect of Variations In


The isoelectric point of ovalbumin has been determined a number of times by different methods and investigators with widely varying results (pH 4.55 to 4.88). In order to determine whether the variations of the values reported could be due to the influence exerted by the ionic strength of the buffer solvent and perhaps that of the protein itself, the writer… (More)


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