A great part of our modern knowledge about the structure and composition of proteins originates from the analysis of the products formed by their hydrolysis. Since Braconnot, in 1820, hydrolysed gelatin with dilute sulfuric acid, proteins have been hydrolysed with acids at concentrations as high as sixteen normal. Hydrolysis has also been effected by heating proteins with barium hydroxide solutions or other alkalies and by incubating them with pancreatic and other proteolytic enzymes.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.109557 |
| Date | January 1953 |
| Creators | Pedersen, Jorgen. W. |
| Contributors | Baker, B. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Doctor of Philosophy. (Department of Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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