Abstract
Summary
The hemagglutinating activity of some strains of influenza virus is more susceptible to egg white inhibitor while that of others is more susceptible to inhibition by rabbit serum. Heating to 5°C makes all strains susceptible to inhibition by egg white. When tested with 4 different strains a higher temperature was required to make them as susceptible to inhibition by normal rabbit serum. It is concluded from these results that the inhibitors are not identical. The results are discussed in terms of the enzymatic theory according to which two different enzymatic factors in the virus active against rabbit serum and egg white would have to be assumed.
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