The chemistry of egg white lysozyme

Update item information
Publication Type thesis
School or College School of Medicine
Department Biochemistry
Author Proctor, Charles M.
Title The chemistry of egg white lysozyme
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 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
Date Created 2012-04-24
Date Modified 2021-05-06
ID 190748
Reference URL
Back to Search Results