The Temperature Coefficient of the Urea Denaturation of Egg Albumin B~ Janet

  • HOWELL CLARK
  • Published 2003

Abstract

When urea acts on a protein the progress of the reaction depends upon the concentration of protein, the concentration of urea, the pH, and the temperature of the solution. In the change spoken of as urea denaturation, there are at least four reactions involved: (1) the formation of a urea-protein complex; (2) the denaturation of the molecule with change in… (More)

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