THE COMPARATIVE ENZYMOLOGY OF LACTIC DEHYDROGENASES. I. PROPERTIES OF THE CRYSTALLINE BEEF AND CHICKEN ENZYMES.

Amino Acid Composition-The amino acid compositions of the various lactic dehydrogenases, with the exception of cysteine and tryptophan, were obtained according to the procedure of Moore, Spackman, and Stein (9). Hydrolysis times of 24 and 48 hours with 6.0 N HCl were used in the standard determinations.