Abstract
INTRINSIC viscosity of bovine serum albumin has been measured by a number of workers1–6 and values ranging from 3.7 to 4.5 were obtained. All the measurements were made within certain ranges of pH (5–7), ionic strength (0.1–0.2) and temperature (20°–28° C). It has been reported that the intrinsic viscosity of bovine serum albumin does not change within the aforesaid ranges of pH and ionic strength3,4. Naturally the question arises whether the difference in the values of intrinsic viscosity obtained by different authors can be attributed to: (1) the difference in the temperature of the solutions; (2) the difference in the samples, that is, the difference in the heterogeneity factors of the samples (albumin is always found associated with a small fraction of material of higher molecular weight). No experiment has yet been reported which can help in the solution of this problem. The heterogeneity factor of the different samples used by different authors is also unknown.
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CHATTERJEE, A. Intrinsic Viscosity Measurements of Bovine Serum Albumin at Different Temperatures. Nature 205, 386 (1965). https://doi.org/10.1038/205386a0
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DOI: https://doi.org/10.1038/205386a0
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