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Separation from egg yolk of material which protects aureomycin from deterioration is described. Approximately 99.6 per cent of inactive nitrogenous components were removed. The aureomycin protective fraction is intimately related to the polysaccharide fraction of egg yolk. The protective action of the fraction was demonstrated by colorimetric as well as by microbiologic assay.
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- A Substance in Egg Yolk Which Inhibits Deterioration of Aureomycin Activity.in: ed. 12. Proc. Soc. Exper. Biol. & Med. 72. 1949: 706
- The Assay of Aureomycin by Instrumental Methods.J. Clin. Investigation (Abstr.). 1949; 28: 1048
- The Chemical Assay of Aureomycin.J. Am. Pharm. A. 1949; 38 (Scient. Ed.): 473
- Bacteriologic Studies on Aureomycin.J. Bact. 1948; 56: 489
Received: May 29, 1950
☆Aided by a grant from the United States Public Health Service.
© 1950 Published by Elsevier Inc.