Studies on the hydrolysis of casein.

A great part of our modern knowledge about the structure and composition of proteins originates from the analysis of the products formed by their hydrolysis. Since Braconnot, in 1820, hydrolysed gelatin with dilute sulfuric acid, proteins have been hydrolysed with acids at concentrations as high as...

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Main Author:	Pedersen, Jorgen. W.
Other Authors:	Baker, B. (Supervisor)
Format:	Others
Language:	en
Published:	McGill University 1953
Subjects:	Agricultural Chemistry.
Online Access:	http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=109557

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spelling	ndltd-LACETR-oai-collectionscanada.gc.ca-QMM.1095572014-02-13T04:02:59ZStudies on the hydrolysis of casein.Pedersen, Jorgen. W.Agricultural Chemistry.A great part of our modern knowledge about the structure and composition of proteins originates from the analysis of the products formed by their hydrolysis. Since Braconnot, in 1820, hydrolysed gelatin with dilute sulfuric acid, proteins have been hydrolysed with acids at concentrations as high as sixteen normal. Hydrolysis has also been effected by heating proteins with barium hydroxide solutions or other alkalies and by incubating them with pancreatic and other proteolytic enzymes.McGill UniversityBaker, B. (Supervisor)1953Electronic Thesis or Dissertationapplication/pdfenalephsysno: NNNNNNNNNTheses scanned by McGill Library.All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated.Doctor of Philosophy. (Department of Chemistry.) http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=109557
collection	NDLTD
language	en
format	Others
sources	NDLTD
topic	Agricultural Chemistry.
spellingShingle	Agricultural Chemistry. Pedersen, Jorgen. W. Studies on the hydrolysis of casein.
description	A great part of our modern knowledge about the structure and composition of proteins originates from the analysis of the products formed by their hydrolysis. Since Braconnot, in 1820, hydrolysed gelatin with dilute sulfuric acid, proteins have been hydrolysed with acids at concentrations as high as sixteen normal. Hydrolysis has also been effected by heating proteins with barium hydroxide solutions or other alkalies and by incubating them with pancreatic and other proteolytic enzymes.
author2	Baker, B. (Supervisor)
author_facet	Baker, B. (Supervisor) Pedersen, Jorgen. W.
author	Pedersen, Jorgen. W.
author_sort	Pedersen, Jorgen. W.
title	Studies on the hydrolysis of casein.
title_short	Studies on the hydrolysis of casein.
title_full	Studies on the hydrolysis of casein.
title_fullStr	Studies on the hydrolysis of casein.
title_full_unstemmed	Studies on the hydrolysis of casein.
title_sort	studies on the hydrolysis of casein.
publisher	McGill University
publishDate	1953
url	http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=109557
work_keys_str_mv	AT pedersenjorgenw studiesonthehydrolysisofcasein
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Studies on the hydrolysis of casein.

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