THE FLOCCULATION OF BACTERIA BY PROTEINS.
THE FLOCCULATION OF BACTERIA BY PROTEINS.
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DOI：
10.1085/jgp.4.6.669
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发表时间：
1922-07-20
影响因子：
3.8
通讯作者：
Bellows, M
中科院分区：
文献类型：
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作者：
Eggerth, A H;Bellows, M
1.研究了在不同氢离子浓度下向细菌悬浮液中添加纯蛋白质的效果。2.经蛋白质处理的细菌的絮凝区与所用蛋白质的等电点有显著关系。当蛋白质浓度较高时，凝集作用发生在蛋白质的等电点或附近；在与此发生酸化反应时，细菌带正电荷，不凝集。随着蛋白质浓度的降低，絮凝区向未经处理的细菌的特征移动，并超出该特征。这在有无盐的情况下都会发生。3.我们自己和其他人已经发现，各种其他悬浮液，如金、乳胶、硝酸纤维素、醋酸纤维素、Fe(OH)3、油乳剂和红细胞，在用同样的方法处理蛋白质时，表现出类似的稳定性变化。
1. The effect of adding pure proteins to bacterial suspensions at different H ion concentrations has been studied. 2. The zone of flocculation of protein-treated bacteria bears a significant relationship to the isoelectric point of the protein used. With the higher concentration of protein, agglutination occurs at or near the isoelectric point of that protein; at reactions acid to this, the bacteria carry a positive charge and are not agglutinated. With diminishing concentration of protein, the zone of flocculation shifts toward and goes beyond that characteristic of the untreated bacteria. This occurs both in the presence and absence of salts. 3. A diversity of other suspensions, such as sols of gold, mastic, cellulose nitrate, cellulose acetate, Fe(OH)3, oil emulsions, and erythrocytes, have been found by ourselves and others to exhibit a similar altered stability when treated with proteins in the same way.