Results 301 to 310 of about 1,066,517 (338)
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ChemInform, 2003
AbstractFor Abstract see ChemInform Abstract in Full Text.
Romano V. A. Orru, Kurt Faber
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AbstractFor Abstract see ChemInform Abstract in Full Text.
Romano V. A. Orru, Kurt Faber
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ChemInform, 2000
AbstractFor Abstract see ChemInform Abstract in Full Text.
N. Lee Wolfe, Peter M. Jeffers
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AbstractFor Abstract see ChemInform Abstract in Full Text.
N. Lee Wolfe, Peter M. Jeffers
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Journal of Chromatography A, 1970
Proteins hydrolysis, investigating temperature effect on reaction, determining optimum conditions for maximum amino acids ...
Don Roach, Charles W. Gehrke
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Proteins hydrolysis, investigating temperature effect on reaction, determining optimum conditions for maximum amino acids ...
Don Roach, Charles W. Gehrke
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Hydrolysis of Benzothiadiazines
Journal of Pharmaceutical Sciences, 1971The hydrolysis of hydrochlorothiazide and two other hydrothiazides was studied as a function of pH. Reversible kinetics were observed for the hydrolytic reaction, and a bell-shaped pH-rate profile was obtained. The equilibrium constant, however, was relatively independent of hydrogen-ion concentration.
J.B. Smith +3 more
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Journal of Pharmaceutical Sciences, 1967
The hydrolysis of methylparaben in aqueous solution at 70, 80, and 85° in pH range from 6 to 8 has been studied.
Eugene L. Parrott, N.N. Raval
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The hydrolysis of methylparaben in aqueous solution at 70, 80, and 85° in pH range from 6 to 8 has been studied.
Eugene L. Parrott, N.N. Raval
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Hydrolysis of Methylglucosides
Nature, 1954IN the course of a study of the mechanisms involved in the solvolytic reactions of glycosides, we have investigated the position of bond fission occurring in the hydrolysis of α- and β-D-methylglucosides. The reactions were carried out in water enriched in oxygen-18, and the methanol produced was isolated by fractional distillation in an efficient ...
D. R. Llewellyn +4 more
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Journal of Pharmaceutical Sciences, 1964
Data are presented for the hydrolytic degradation of idoxuridine (5-iodo-2′-deoxyuridine) in aqueous solution over a wide range of hydrogen ion concentration (pH 1.3 to 12.0). The over-all reaction rate was experimentally equal to k 1 [ H + ] [ H + ] + K a + k 2 K a K a + [ H + ] + k 3 K ...
Alfred F. Zappala +3 more
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Data are presented for the hydrolytic degradation of idoxuridine (5-iodo-2′-deoxyuridine) in aqueous solution over a wide range of hydrogen ion concentration (pH 1.3 to 12.0). The over-all reaction rate was experimentally equal to k 1 [ H + ] [ H + ] + K a + k 2 K a K a + [ H + ] + k 3 K ...
Alfred F. Zappala +3 more
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Experientia, 1973
Thermal polymerization of aspartic acid produces a polysuccinimide (I), a chain of aspartoyl residues. An investigation was made of the alkaline hydrolysis of the imide rings of (I) which converts the polyimide to a polypeptide. The alkaline hydrolysis of polyimides can be expected to be kinetically complex due to increasing negative charge generated ...
P. D. Hoagland +3 more
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Thermal polymerization of aspartic acid produces a polysuccinimide (I), a chain of aspartoyl residues. An investigation was made of the alkaline hydrolysis of the imide rings of (I) which converts the polyimide to a polypeptide. The alkaline hydrolysis of polyimides can be expected to be kinetically complex due to increasing negative charge generated ...
P. D. Hoagland +3 more
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1965
Publisher Summary The chapter illustrates that the studies of hydrolytic agents have led to major advances in our knowledge of proteins, including the identification of the amino acid constituents of proteins and the development of the polypeptide concept of protein structure.
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Publisher Summary The chapter illustrates that the studies of hydrolytic agents have led to major advances in our knowledge of proteins, including the identification of the amino acid constituents of proteins and the development of the polypeptide concept of protein structure.
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CORN GLUTEN HYDROLYSIS BY ALCALASE: KINETICS OF HYDROLYSIS
Chemical Engineering Communications, 2010In the present study, the reaction kinetics of corn gluten hydrolysis by Alcalase, a bacterial protease produced by Bacillus licheniformis, was investigated. The reactions were carried out for 10 min in 0.1 L of aqueous solutions containing 10, 20, 30, 40, and 50 g protein L−1 corn gluten at various temperature and pH values. The amount of enzyme added
Apar, Dilek, Özbek, Belma
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