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Purification of chicken anti-bovine serum albumin antibody
Chicken anti-bovine serum albumin antibody was isolated by precipitation with albumin at pH 8.6 in 13 per cent NaCl, solution of the precipitate at pH 11.3–11.5 in 0.9 per cent NaCl, and separation of the antibody from the antigen by gel filtration at the same pH. The purified antibody precipitated...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
1971
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC1408222/ https://ncbi.nlm.nih.gov/pubmed/4941374 |
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