Charles D. Ball

The isolation, fractionation and electrophoretic characterization of the globulins of mung bean (Phaseolus aureus)

Abstract 1. 1. Four-tenths molar NaCl was found to be the most satisfactory medium for the peptization of globulins from mung beans. 2. 2. A Rotary-External-Liquid Dialyzer was developed for membrane equilibration. 3. 3. Four different globulins were fractionated and electrophoretically characterized with isoelectric points, in the buffer systems used, at pH 5.4, 5.7, 5.0, and 5.2, respectively. 4. 4. From mobility determinations, in different buffers, over a range of pH from 3 to 8, each of these globulins appeared to be “electrophoretically homogeneous,” under the conditions defined.