Peptic Hydrolysis of Egg Albumin. I. Kinetic Studies

1949 ◽  
Vol 71 (8) ◽  
pp. 2758-2760 ◽  
Author(s):  
Henry B. Bull ◽  
Byron T. Currie
Keyword(s):  
Kinetic Studies ◽  
Egg Albumin ◽  
Hydrolysis Of

The Acid Hydrolysis of Egg Albumin. I. Kinetic Studies

1948 ◽  
Vol 70 (6) ◽  
pp. 2128-2131 ◽  
Author(s):  
Henry B. Bull ◽  
J. Wilfrid Hahn
Keyword(s):  
Acid Hydrolysis ◽  
Kinetic Studies ◽  
Egg Albumin ◽  
Hydrolysis Of

Micellar catalysis of organic reactions. VIII. Kinetic studies of the hydrolysis of 2-acetyloxybenzoic acid (aspirin) in the presence of micelles

1982 ◽  
Vol 35 (7) ◽  
pp. 1357 ◽  
Author(s):  
TJ Broxton
Keyword(s):  
Aqueous Solution ◽  
Cetyltrimethylammonium Bromide ◽  
Cetylpyridinium Chloride ◽  
Kinetic Studies ◽  
Base Catalysis ◽  
Plateau Region ◽  
General Base ◽  
Mechanism Of Hydrolysis ◽  
Ph Range ◽  
Hydrolysis Of

The hydrolysis of 2-acetyloxybenzoic acid in the pH range 6-12 has been studied in the presence of micelles of cetyltrimethylammonium bromide (ctab) and cetylpyridinium chloride (cpc). In the plateau region (pH 6-8) the hydrolysis is inhibited by the presence of micelles, while in the region where the normal BAC2 hydrolysis (pH > 9) occurs the reaction is catalysed by micelles of ctab and cpc. The mechanism of hydrolysis in the plateau region is shown to involve general base catalysis by the adjacent ionized carboxy group both in the presence and absence of micelles. This reaction is inhibited in the presence of micelles because the substrate molecules are solubilized into the micelle and water is less available in this environment than in normal aqueous solution.

scholarly journals Stability of Indomethacin in Aqueous Solution. (1): Kinetic Studies and Effect of Solvents on the Hydrolysis of Indomethacin.

1992 ◽  
Vol 18 (1) ◽  
pp. 43-51 ◽  
Author(s):  
KAORU CHIBA ◽  
MASANAO TAKAHASHI ◽  
NOBUMASA HAYASE ◽  
SHIGETAKA AKUTSU ◽  
SHUNICHI INAGAKI
Keyword(s):  
Aqueous Solution ◽  
Kinetic Studies ◽  
Effect Of Solvents ◽  
Hydrolysis Of

scholarly journals THE STAGES OF THE PEPTIC HYDROLYSIS OF EGG ALBUMIN

1927 ◽  
Vol 10 (3) ◽  
pp. 437-450 ◽  
Author(s):  
Jennie McFarlane ◽  
Violet E. Dunbar ◽  
Henry Borsook ◽  
Hardolph Wasteneys
Keyword(s):  
Protein Molecule ◽  
Total N ◽  
Egg Albumin ◽  
Hydrolysis Of

1. Most of the products of the peptic hydrolysis of albumin, about 85 per cent of the total N, are primary in the sense that they arise directly from the protein molecule, and undergo no further hydrolysis. 2. A slow secondary hydrolysis, involving about 15 per cent of the total N, occurs in the proteose and simpler fractions primarily split off. 3. Acid metaprotein in peptic hydrolysis arises as a result of the action of acid. It is not an essential stage in the hydrolysis of undenatured albumin. 4. Acid metaprotein is hydrolyzed by pepsin more slowly under comparable conditions than undenatured albumin.

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