Abstract
Summary
1. Egg lipoprotein under the conditions stated can be used as a qualitative and semi-quantitative indicator for the lipoprotein-influencing properties of in vivo heparinized plasma. 2. The utilization of egg lipoprotein for this purpose requires prior contact of the active principle of post-heparinized plasma with lipoproteins of high neutral fat content. 3. Sodium oleate produces alterations in the egg lipoprotein system similar to those produced by post-heparin plasma. Chemical data showing that fatty acids are released from the glycerol ester fraction of the egg lipoprotein during incubation suggest that the egg lipoprotein solubility changes may be a secondary effect of the hydrolysis of glycerol esters by the active principle in post-heparinized plasma.
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