On the synthesis of protein through the action of trypsin

Abstract

The application of the theory of thermodynamics to general chemical reactions has resulted in the definition of the following principles, all of which have been confirmed by experiment as well as by mathematical considerations:

All chemical reactions are reversible reactions;

All chemical reactions progress to an equilibrium in the system.

There is in every chemical reaction a driving force and an internal chemical resistance.

Catalytic acceleration operates through a reduction in the internal chemical resistance; since the driving force is unaltered, the station of equilibrium is attained more quickly, that is, the experimental velocity of the reaction is increased.

The catalytic acceleration operates in either direction of the reaction; no matter in which direction the reaction may happen to be proceeding at a particular moment, the catalyser accelerates the progress to the station of equilibrium.

On the basis of these considerations van't Hoff ten years ago predicted that the common reactions of fermentation were reversible if the appropriate conditions could be secured. This would mean the synthesis of organic substances through the acceleration of the reversed reactions, and he expressed the suggestion that the syntheses in nature might be regarded as such.

Of the three large groups of organic substances conspicuous in the living plant or animal body, i. e., carbohydrates, fats and proteins, successful reversions have been accomplished in but the first two. Of carbohydrates the following have been synthesized by ferment action : starch, glycogen, cane sugar, maltose, lactose and glucosides. Fats of both the mon-atomic alcohols and of glycerol have been synthesized by ferment action. Two years ago I published the details of a long series of failures at the synthesis of protein. Since that time I have attempted repeatedly to effect the synthesis of the peptids of Fischer through the action of trypsin.