Abstract
Summary
The fatty acids of blood platelet phosphatides have ben studied by silicic acid, and gas-liquid chromatography. PEPS fractions contain primarily arachidonic, stearic and oleic acids. Lecithin-sphingomyelin eluates contain principally palmitic, stearic and oleic acids. These components may be quantitatively related to the specialized function of platelets in blood coagulation.
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