Malcolm Bruce Smith

Malcolm Bruce Smith (29 February 1924 – 27 July 2000) was an Australian chemist who studied the egg protein ovalbumin. He described the formation of S-ovalbumin from the native form (R-ovalbumin) as the pH of eggs rises over time.[1]

References

  1. ↑ McKenzie, H.A. 2003. In Memoriam: Malcolm Bruce Smith, 29 February 1924 – 27 July 2000. Journal of Protein Chemistry 22: 205-206


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.