Abstract
THE investigation of the chemical and physical nature of albumins1 has always been hampered by the absence of criteria for the determination of the purity of the specific preparation. In chemical research we possess in crystallisation our most valuable method for purifying a substance, but the application of this method to albumins presents a complex problem.
Die Krystallisation von Eiweissstoffen und ihre Bedeutung für die Eiweisschemie.
By Dr. Fr. N. Schulz. Pp. 43. (Jena: Gustav Fischer, 1901.) Price M. 1.20.
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L., W. Die Krystallisation von Eiweissstoffen und ihre Bedeutung für die Eiweisschemie . Nature 64, 375 (1901). https://doi.org/10.1038/064375d0
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DOI: https://doi.org/10.1038/064375d0