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The Intensifying Effect of Glucose on the Protective Action of Glycine Against the Heat-Inactivation of Complement

Published online by Cambridge University Press:  15 May 2009

J. Gordon  and
G. C. Turner
J. Gordon
Affiliation:
Department of Bacteriology, School of Medicine, Leeds
G. C. Turner
Affiliation:
Department of Bacteriology, School of Medicine, Leeds
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Summary

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The addition of glucose considerably reduces the amount of glycine required to protect complement against heat-inactivation.

A similar effect has been demonstrated with other sugars.

Information

Type
Research Article
Information
Journal of Hygiene , Volume 53 , Issue 3 , September 1955 , pp. 335 - 338
Copyright
Copyright © Cambridge University Press 1955

References

Gordon, J. (1953). The protective action of some amino-acids against the effect of heat on complement. J. Hyg., Camb., 51, 140.CrossRefGoogle ScholarPubMed