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September 20, 1933The Journal of General PhysiologyOpen Access

The Effect of Water Content Upon the Rate of Heat Denaturation of Crystallizable Egg Albumin

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HBH.A. BarkerBrigham Young University

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H.A. Barker (1933) studied this question.

synapsesocial.com/papers/6a742d7c73ed22dccea7f67bhttps://doi.org/10.1085/jgp.17.1.21
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The Kinetics of Protein Denaturation1926 · 41 citations
  2. 2On the ‘heat coagulation’ of proteins1910 · 139 citations