- Harriette Chick
Dame Harriette Chick, DBE (
January 6 1875 -July 9 1977 ) was a notable Britishprotein scientist andnutritionist . Educated atNotting Hill & Ealing High School , She served as secretary of theLeague of Nations health section committee on the physiological bases of nutrition from 1934 to 1937. In 1941 she was a founding member of theNutrition Society , of which she served as president from 1956 to 1959. She died at the age of 102.Chick and C. J. Martin discovered that the process of
protein denaturation was distinct fromprotein coagulation (orflocculation ), [cite journal| last = Chick | first = H | authorlink = Harriette Chick | coauthors = Martin CJ | year = 1910 | title = On the "Heat" Coagulation of Proteins | journal = Journal of Physiology | volume = 40 | pages = 404–430
cite journal| last = Chick | first = H | authorlink = Harriette Chick | coauthors = Martin CJ | year = 1911 | title = On the "Heat" Coagulation of Proteins. II. The Action of Hot Water upon Egg-albumen and the Influence of Acid and Salts upon Reaction Velocity | journal = Journal of Physiology | volume = 43 | pages = 1–27
cite journal| last = Chick | first = H | authorlink = Harriette Chick | coauthors = Martin CJ | year = 1912 | title = On the "Heat" Coagulation of Proteins. III. The Influence of Alkali upon Reaction Velocity | journal = Journal of Physiology | volume = 45 | pages = 61–69
cite journal| last = Chick | first = H | authorlink = Harriette Chick | coauthors = Martin CJ | year = 1912 | title = On the "Heat" Coagulation of Proteins. IV. The Conditions controlling the Agglutination of Proteins already acted upon by Hot Water | journal = Journal of Physiology | volume = 45 | pages = 261–295] beginning the modern understanding ofprotein folding .References
Further reading
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