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Petrunkin and Petrunkin (1927, 1928) appear to be the first who studied the binding of GnHCl to gelatin and a mixture of thermally denatured protein from brain extract. . Greenstein (1938, 1939), however, appears to be the first to discover the high denaturing action of guanidinium halides and thiocyanates in following the liberation of sulfhydryl groups in ovalbumin and other proteins as a ...
Guanidine exists protonated, as guanidinium, in solution at physiological pH. Guanidinium chloride (also known as guanidine hydrochloride) has chaotropic properties and is used to denature proteins. Guanidinium chloride is known to denature proteins with a linear relationship between concentration and free energy of unfolding.
Guanidinium thiocyanate can be used to deactivate a virus, such as the influenza virus that caused the 1918 "Spanish flu", so that it can be studied safely.. Guanidinium thiocyanate is also used to lyse cells and virus particles in RNA and DNA extractions, where its function, in addition to its lysing action, is to prevent activity of RNase enzymes and DNase enzymes by denaturing them.
Phenol: The phenol used for biochemistry comes as a water-saturated solution with Tris buffer, as a Tris-buffered 50% phenol, 50% chloroform solution, or as a Tris-buffered 50% phenol, 48% chloroform, 2% isoamyl alcohol solution (sometimes called "25:24:1"). Phenol is naturally somewhat water-soluble, and gives a fuzzy interface, which is ...
Guanidine alkaloids (15 P) Guanidinium compounds (6 P) H. Hydroxyguanidines (1 P) N. Nitroguanidines (8 P) Nitrosoguanidines (1 P) Pages in category "Guanidines"
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Polyhexamethylene guanidine (PHMG) is a guanidine derivative that is used as a biocidal disinfectant, often in the form of its salt polyhexamethylene guanidine phosphate (PHMG-P). Studies have shown that PHMG in solution has fungicidal as well as bactericidal activity against both Gram-positive and Gram-negative bacteria . [ 2 ]
The Sakaguchi test is a chemical test used to detect presence of arginine in proteins. It is named after the Japanese food scientist and organic chemist, Shoyo Sakaguchi (1900–1995) who described the test in 1925. [1] The Sakaguchi reagent used in the test consists of 1-Naphthol and a drop of sodium hypobromite.