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Updated: Jun 19, 2026

Detection of the pH-dependent Activity of Escherichia coli Chaperone HdeB In Vitro and In Vivo
Published on: October 23, 2016
THE COMBINATION OF CERTAIN PROTEINS WITH HYDROCHLORIC ACID
1Department of Physiology, School of Medicine, Yale University, New Haven.
Abstract:
Electromotive force measurements of cells without liquid junction, of the type Ag, AgCl, HCl + protein, H(2), have been made at 30 degrees C. with the proteins gelatin, edestin, and casein in 0.1 M hydrochloric acid. The data are consistent with the assumptions of a constant combining capacity of each protein for hydrogen ion, no combination with chloride ion, and Failey's principle of a linear variation of the logarithm of the mean activity coefficient of the acid with increasing protein concentration. The combining capacities for hydrogen ion so obtained are 13.4 x 10(-4) for edestin, 9.6 x 10(-4) for gelatin, and 8.0 x 10(-4) for casein, in equivalents of combined H(+) per gm. of protein.
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