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Abstract
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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References
- 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
Article info
Publication history
Received:
May 29,
1950
Footnotes
☆Aided by a grant from the United States Public Health Service.
Identification
Copyright
© 1950 Published by Elsevier Inc.
