Abstract
Various fractions of chicken egg albumin were prepared from the whites of fresh eggs by both the acid precipitation method of Hopkins and the evaporation method of Hofmeister. These were then tested with a serum against chicken blood albumin prepared from a sample of blood albumin, which had been carefully separated from the other blood proteins. The results obtained indicate that there is a definite immunological relationship between the albumins of chicken egg and of chicken blood, and furthermore, that the albumin of egg white may be resolved into several fractions which differ widely in their titer against a precipitin serum for chicken blood albumin.
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