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Peptide Hydrates: Influence of the Hydration State on the Properties of α-Aminobenzyl-penicillin

Nature volume 207, pages 645–646 (1965)Cite this article

Abstract

THE formation and structure of several inorganic and organic hydrates have been carefully investigated, but little attention has been directed to peptide hydrates, knowledge of the properties of which would add to understanding of protein hydration and structure. We wish to report on the manner in which hydration affects chemical and biological properties of a peptide, α-aminobenzyl-penicillin1 (I; generic name: ampicillin), and on the unexpected conditions for transforming the hydrate into the anhydrate:

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Authors and Affiliations

  1. Research Division, Wyeth Laboratories, Radnor, Pennsylvania

    N. H. GRANT & H. E. ALBURN

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  1. N. H. GRANT
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  2. H. E. ALBURN
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GRANT, N., ALBURN, H. Peptide Hydrates: Influence of the Hydration State on the Properties of α-Aminobenzyl-penicillin. Nature 207, 645–646 (1965). https://doi.org/10.1038/207645a0

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