‘Intraglobular’ Reaction in Protein Solutions

Abstract

IN a letter¹ dealing with my hypothesis of intraglobular reactions, Gralén and Svedberg state that the sedimentation constant of the product of the reaction of egg albumin with glycine ethyl ester measured by them remained practically the same as that of ordinary egg albumin, whereas the diffusion constant decreased to an extent corresponding to a 65 per cent increase of the volume of albumin globules. They believe that these results contradict the hypothesis of the existence of ‘intraglobular’ reactions.