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ON THE RÔLE OF CARBOHYDRATE HAPTENS IN BACTERIAL ANAPHYLAXIS
1. In passively sensitized animals bacterial anaphylaxis has been produced, in vivo and in vitro, with haptens from B. lactis aerogenes, the pneumobacillus, and a yeast. 2. The smallest amount of hapten causing fatal anaphylaxis is less than the minimal amount of protein which will cause death in pr...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Rockefeller University Press
1928
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2131383/ https://ncbi.nlm.nih.gov/pubmed/19869419 |
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