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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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Detalles Bibliográficos
Autores principales: Tomcsik, Joseph, Kurotchkin, T. J.
Formato: Texto
Lenguaje:English
Publicado: The Rockefeller University Press 1928
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2131383/
https://www.ncbi.nlm.nih.gov/pubmed/19869419

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