Research Article| Volume 36, ISSUE 4, P655-659, October 1950

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Further observations on a substance in egg yolk which protects aureomycin from deterioration

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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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        • Womack C.R.
        • Kass E.H.
        • Wells E.B.
        • Finland M.
        A Substance in Egg Yolk Which Inhibits Deterioration of Aureomycin Activity.
        in: ed. 12. Proc. Soc. Exper. Biol. & Med. 72. 1949: 706
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        • Goldman L.
        The Assay of Aureomycin by Instrumental Methods.
        J. Clin. Investigation (Abstr.). 1949; 28: 1048
        • Levine J.
        • Garlock Jr., E.A.
        • Fischbach H.
        The Chemical Assay of Aureomycin.
        J. Am. Pharm. A. 1949; 38 (Scient. Ed.): 473
        • Paine Jr., T.F.
        • Collins H.S.
        • Finland M.
        Bacteriologic Studies on Aureomycin.
        J. Bact. 1948; 56: 489