Dame Harriette Chick, DBE (January 6 1875 - July 9 1977) was a notable British protein scientist and nutritionist. She served as secretary of the League of Nations health section committee on the physiological bases of nutrition from 1934 to 1937. In 1941 she was a founding member of the Nutrition 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 from protein coagulation (or flocculation),[1] beginning the modern understanding of protein folding.
References
- ^ Chick, H; Martin CJ (1910). "On the "Heat" Coagulation of Proteins". Journal of Physiology 40: 404–430.
Chick, H; Martin CJ (1911). "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 of Physiology 43: 1–27.
Chick, H; Martin CJ (1912). "On the "Heat" Coagulation of Proteins. III. The Influence of Alkali upon Reaction Velocity". Journal of Physiology 45: 61–69.
Chick, H; Martin CJ (1912). "On the "Heat" Coagulation of Proteins. IV. The Conditions controlling the Agglutination of Proteins already acted upon by Hot Water". Journal of Physiology 45: 261–295.
Further reading
- Copping, AM (1978). "Obituary Notice: Dame Harriette Chick (5 January 1875 - 9 July 1977)". British Journal of Nutrition 39: 3–4.
