𝔖 Bobbio Scriptorium
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Effects of salt concentration on bacterial growth on plates with gradients of pH and temperature

✍ Scribed by Adrian C. Peters; Linda Thomas; Julian W.T. Wimpenny

Book ID
109316804
Publisher
John Wiley and Sons
Year
1991
Tongue
English
Weight
470 KB
Volume
77
Category
Article
ISSN
0378-1097

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Salts formed from strong acids and bases (e.g. NaCl, Na2SO4, Na2HPO4), present in a protein sample applied to an immobilized pH gradient (IPG) gel, induce protein modification (oxidation of iron moiety in hemoglobin) already at low levels (5 mM) and irreversible denaturation (precipitation) at highe