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Enthalpy of Denaturation of Chymotrypsinogen A in Aqueous Urea Solutions

J. Škerjanc ; Department of Chemistry, University of Ljubljana, Ljubljana, Slovenia, Yugoslavia
S. Lapanje ; Department of Chemistry, University of Ljubljana, Ljubljana, Slovenia, Yugoslavia

Puni tekst: engleski, pdf (2 MB) str. 111-113 preuzimanja: 34* citiraj
APA 6th Edition
Škerjanc, J. i Lapanje, S. (1969). Enthalpy of Denaturation of Chymotrypsinogen A in Aqueous Urea Solutions. Croatica Chemica Acta, 41 (2), 111-113. Preuzeto s https://hrcak.srce.hr/207963
MLA 8th Edition
Škerjanc, J. i S. Lapanje. "Enthalpy of Denaturation of Chymotrypsinogen A in Aqueous Urea Solutions." Croatica Chemica Acta, vol. 41, br. 2, 1969, str. 111-113. https://hrcak.srce.hr/207963. Citirano 28.02.2021.
Chicago 17th Edition
Škerjanc, J. i S. Lapanje. "Enthalpy of Denaturation of Chymotrypsinogen A in Aqueous Urea Solutions." Croatica Chemica Acta 41, br. 2 (1969): 111-113. https://hrcak.srce.hr/207963
Harvard
Škerjanc, J., i Lapanje, S. (1969). 'Enthalpy of Denaturation of Chymotrypsinogen A in Aqueous Urea Solutions', Croatica Chemica Acta, 41(2), str. 111-113. Preuzeto s: https://hrcak.srce.hr/207963 (Datum pristupa: 28.02.2021.)
Vancouver
Škerjanc J, Lapanje S. Enthalpy of Denaturation of Chymotrypsinogen A in Aqueous Urea Solutions. Croatica Chemica Acta [Internet]. 1969 [pristupljeno 28.02.2021.];41(2):111-113. Dostupno na: https://hrcak.srce.hr/207963
IEEE
J. Škerjanc i S. Lapanje, "Enthalpy of Denaturation of Chymotrypsinogen A in Aqueous Urea Solutions", Croatica Chemica Acta, vol.41, br. 2, str. 111-113, 1969. [Online]. Dostupno na: https://hrcak.srce.hr/207963. [Citirano: 28.02.2021.]

Sažetak
Urea has been known as a strong denaturant for globular proteins. Numerous papers have been published in which the denaturing action of urea is described and attempts have been made to explain this action. Appropriate models have also been developed in order to calculate or at least estimate the difference in free enthalpy (i:\ G) between the native and denatured forms of protein molecules in urea solutions. For a number of proteins, e.g., B-lactoglobulin, L\ G's for urea denaturation at different temperatures have been obtained by optical methods, e. g. difference spectroscopy or optical rotatory dispersion, and from them van't Hoff's enthalpy. For a detailed survey, the reader is referred to the review article of Tanford.

Hrčak ID: 207963

URI
https://hrcak.srce.hr/207963

Posjeta: 74 *