Hostname: page-component-848d4c4894-xfwgj Total loading time: 0 Render date: 2024-07-02T19:04:27.118Z Has data issue: false hasContentIssue false
  • English
  • Français

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

Published online by Cambridge University Press:  15 May 2009

J. Gordon  and
G. C. Turner
J. Gordon
Affiliation:
Department of Bacteriology, School of Medicine, Leeds
G. C. Turner
Affiliation:
Department of Bacteriology, School of Medicine, Leeds
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The 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.

Type
Research Article
Information
Journal of Hygiene , Volume 53 , Issue 3 , September 1955 , pp. 335 - 338
Copyright
Copyright © Cambridge University Press 1955

References

Gordon, J. (1953). The protective action of some amino-acids against the effect of heat on complement. J. Hyg., Camb., 51, 140.CrossRefGoogle ScholarPubMed