Biochemical analysis determines the total nitrogen content in egg albumin and other proteins, establishing baseline values for protein characterization.
Research Article| September 01 1943 The total nitrogen content of egg albumin and other proteins A. C. Chibnall; A. C. Chibnall 1The Biochemical Department, Imperial College, S.W. 7 Search for other works by this author on: This Site PubMed Google Scholar M. W. Rees; M. W. Rees 1The Biochemical Department, Imperial College, S.W. 7 Search for other works by this author on: This Site PubMed Google Scholar E. F. Williams E. F. Williams 1The Biochemical Department, Imperial College, S.W. 7 Search for other works by this author on: This Site PubMed Google Scholar Biochem J (1943) 37 (3): 354–359. https://doi.org/10.1042/bj0370354 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Cite Icon Cite Get Permissions Citation A. C. Chibnall, M. W. Rees, E. F. Williams; The total nitrogen content of egg albumin and other proteins. Biochem J 1 September 1943; 37 (3): 354–359. doi: https://doi.org/10.1042/bj0370354 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentAll JournalsBiochemical Journal Search Advanced Search This content is only available as a PDF.
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Chibnall et al. (1943) studied this question.
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