Abstract
Summary
Evidence has been presented that the mechanism of egg-white inhibition of hemagglutination of chicken red blood cells by swine influenza virus involves combination between an egg-white component and the virus, this combination obstructing the reaction of virus with red blood cells. Moreover, it has been found that the inhibitor is rapidly inactivated by highly infectious virus, with regeneration of the virus, but not by an aged formolized vaccine consisting of inactivated virus; and that the inactivation of inhibitor by virus is suppressed by convalescent (anti-influenza) swine serum. The results have been interpreted in terms of an enzymatic hypothesis of virus function in the phenomenon.
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