Abstract
Summary
The erythrocyte sensitizing antigen in saline extracts from yeast and yeastlike organisms was inactivated by a number of procedures including exhaustive deproteinization wtih chloroform-n-butyl alcohol mixtures, Seitz filtration, albumin blocking and treatment with lipase. The erythrocyte sensitizing antigen from S. cerevisiae was found to be more heat-labile and more readily inactivated by lipase than the C. albicans antigen.
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