Abstract
Spreading of proteins can be obtained by bringing a small amount of concentrated aqueous solution of the protein on to the surface of a Langmuir-Adam tray. In our experiments 0.5% protein solutions and a micro-pipette containing 0.005 ml. are used. The pipette is held horizontally, so that the point is close to the water surface, and the content is slowly blown out. If conditions are favourable for spreading, measurements can be made after a very short time (1–2 minutes).
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Gorter, E., Van Ormondt, H., Meijer, T.M. (1935). The Spreading of Complex Proteins. In: Archives du Musée Teyler. Springer, Dordrecht. https://doi.org/10.1007/978-94-015-2998-3_5
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DOI: https://doi.org/10.1007/978-94-015-2998-3_5
Publisher Name: Springer, Dordrecht
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