The action of hypochlorites on amino-acids and proteins. The effect of acidity and alkalinity

Abstract

The reactions occurring between NaOCl and various amino acids and proteins were investigated, using buffered solutions as a means of controlling the pH. Acidity and alkalinity affect profoundly the nature of the reactions. In general, acidity favors chlorination and alkalinity oxidation. The bearing of the results on current theories of hypochlorite action is discussed.