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The Journal of General Physiology|October 30, 2009
THE COMBINATION OF SALTS AND PROTEINS. IJ H Northrop, M Kunitz
The Journal of General Physiology|October 30, 2009
FRACTIONATION OF GELATINM Kunitz, J H Northrop
The Journal of General Physiology|October 30, 2009
ISOLATION FROM BEEF PANCREAS OF CRYSTALLINE TRYPSINOGEN, TRYPSIN, A TRYPSIN INHIBITOR, AND AN INHIBITOR-TRYPSIN COMPOUNDM Kunitz, J H Northrop
The Journal of General Physiology|October 30, 2009
CRYSTALLINE TRYPSIN : II. GENERAL PROPERTIESJ H Northrop, M Kunitz
The Journal of General Physiology|October 30, 2009
THE COMBINATION OF SALTS AND PROTEINS : II. A METHOD FOR THE DETERMINATION OF THE CONCENTRATION OF COMBINED IONS FROM MEMBRANE POTENTIAL MEASUREMENTSJ H Northrop, M Kunitz
The Journal of General Physiology|October 30, 2009
THE SWELLING OF ISOELECTRIC GELATIN IN WATER : II. KINETICSJ H Northrop, M Kunitz
The Journal of General Physiology|October 30, 2009
THE SWELLING OF GELATIN AND THE VOLUME OF SURROUNDING SOLUTIONJ H Northrop, M Kunitz
The Journal of General Physiology|October 30, 2009
INACTIVATION OF CRYSTALLINE TRYPSINM Kunitz, J H Northrop
The Journal of General Physiology|October 30, 2009
THE SWELLING AND OSMOTIC PRESSURE OF GELATIN IN SALT SOLUTIONSJ H Northrop, M Kunitz
The Journal of General Physiology|October 30, 2009
SOLUBILITY CURVES OF MIXTURES AND SOLID SOLUTIONSJ H Northrop, M Kunitz
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