Open AccessTHE MECHANISM OF THE EFFECT OF ACIDS AND ALKALIES ON THE DIGESTION OF PROTEINS BY PEPSIN OR TRYPSIN
Author(s) -
John H. Northrop
Publication year - 1923
Publication title -
the journal of general physiology
Language(s) - English
Resource type - Journals
eISSN - 1540-7748
pISSN - 0022-1295
DOI - 10.1085/jgp.5.3.415
Subject(s) - pepsin , chemistry , trypsin , digestion (alchemy) , biochemistry , chromatography , mechanism (biology) , food science , enzyme , philosophy , epistemology
In a paper of the above title t the following statement was made: " . . . . the amount of acid required to bring the protein solution to a given pH is independent of the nature and valence of the anion." This statement is literally true only in the case of strong acids which the writer had in mind at the time. In the case of weak or polyvalent acids the amount required is larger the weaker the acid. This point is thoroughly discussed by Loeb. 2
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