| Title |
The chemistry of egg white lysozyme |
| Publication Type |
thesis |
| School or College |
School of Medicine |
| Department |
Biochemistry |
| Author |
Proctor, Charles M. |
| Date |
1949 |
| Description |
An historical review of the chemistry and properties of lysozyme has been presented. An assay method has been developed that is accurate to ± 5%. Sarcina lutea are reacted with lysozyme near the pH optimum for the enzymic action. The suspension is then made alkaline to dissolve the lysed bacteria. This method permits separate study of the two stages of lysis without resorting to additional techniques. The effects of high concentrations of glycerol, ethylene glycol, and urea on lysis have been described and discussed. |
| Type |
Text |
| Publisher |
University of Utah |
| Subject |
Lysozyme; Chemical Reactions |
| Subject MESH |
Muramidase; Proteins |
| Dissertation Institution |
University of Utah |
| Dissertation Name |
MS |
| Language |
eng |
| Relation is Version of |
Digital reproduction of "The chemistry of egg white lysozyme." Spencer S. Eccles Health Sciences Library. Print version of "The chemistry of egg white lysozyme." available at J. Willard Marriott Library Special Collection. QP6.5 1949 .P76. |
| Rights Management |
© Charles M. Proctor. |
| Format |
application/pdf |
| Format Medium |
application/pdf |
| Format Extent |
1,482,663 bytes |
| Identifier |
undthes,5470 |
| Source |
Original: University of Utah Spencer S. Eccles Health Sciences Library (no longer available). |
| Master File Extent |
1,482,684 bytes |
| ARK |
ark:/87278/s6n58p3s |
| Setname |
ir_etd |
| ID |
190748 |
| Reference URL |
https://collections.lib.utah.edu/ark:/87278/s6n58p3s |
