The Intensifying Effect of Glucose on the Protective Action of Glycine Against the Heat-Inactivation of Complement-Reference-Cited by-同舟云学术

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The Intensifying Effect of Glucose on the Protective Action of Glycine Against the Heat-Inactivation of Complement

Published:1955-09 Issue:3 Volume:53 Page:335-338
ISSN:0022-1724
Container-title:Journal of Hygiene
language:en
Short-container-title:J. Hyg.

Author:

Gordon J.,Turner G. C.

Abstract

SummaryThe addition of glucose considerably reduces the amount of glycine required to protect complement against heat-inactivation.A similar effect has been demonstrated with other sugars.

Publisher

Cambridge University Press (CUP)

Subject

Public Health, Environmental and Occupational Health,Immunology

Reference1 articles.

1. The protective action of some amino-acids against the effect of heat on complement

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4. The protective effect of some carbohydrates against the inactivation of complement by heat, together with a note on the effect of glycolamide (an isomer of glycine) on heat-inactivation;Journal of Hygiene;1956-09

5. Further observations on the Protective action of glycine against the heat-inactivation of complement with particular reference to intensification by some carbohydrates;Journal of Hygiene;1956-06

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