242
SILVIO RANZI
er?
-HOccIM KCI
8-6cc1MKCH
l-4cc1M LiCl*
-<
lOcc euglobulin α + b
*I
Overnight in cold room
γ
Normal protein
Vegetalized protein
-KCI
Urea-H
-5ccof ©
0-30
0-20
O-IO
®
KJ
-KCI
Urea->
-5ccof ® - *
Four hours of maturation
©
' W ' W ^
5 2 ' < ^Ρ©ΑΡ©
(= °·
74)
0-l5f%
ο·ιο
0-05Κ
Η
COO
ο·Ι5|
ο-ιο
® ©
0-05
®
SCN
m
I®
m
^ { = 0 . 5 9 ) > ^ ® ( = 0 · 5 0 )
^
^sp(3)
%ρ(5)
^sp®
(=0-62) > :
-( = 0-48)
FIG. 33. Experimental design in tests on the stability of proteins in solution. Values of
viscosity readings are plotted in the column under the respective tubes. The lower column
diagrams represent values obtained using IBA (left) and SCN~ (right) instead of LiCl
(from Ranzi and Citterio, 1954).