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Isolation of IgY from Yolk

  • Christian Staak
  • Christine Schwarzkopf
  • Ingrid Behn
  • Undine Hommel
  • Andreas Hlinak
  • Rüdiger Schade
  • Michael Erhard
Chapter
Part of the Springer Lab Manuals book series (SLM)

Abstract

The yolk in hens’ eggs consists of dry matter (51,3 %) and water (48,7 %) in nearly equal proportions (Siewert and Bronch, Handbuch der Tierernährung, 1972; Romanoff und Romanoff, The Avian Egg, 1949). The dry matter is made up as shown in Table 1.

Keywords

Supernatant Fluid Water Dilution Dextran Sulphate Octane Acid Watery Phase 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2001

Authors and Affiliations

  • Christian Staak
    • 1
  • Christine Schwarzkopf
    • 2
  • Ingrid Behn
    • 3
  • Undine Hommel
    • 3
  • Andreas Hlinak
    • 4
  • Rüdiger Schade
    • 4
  • Michael Erhard
    • 5
  1. 1.Bundesinstitut für gesundheitlichen Verbraucherschutz und VeterinärmedizinBerlinGermany
  2. 2.Zentrales Institut des Sanitätsdienstes der Bundeswehr KoblenzLaborabt. II (Vet. Med)MainzGermany
  3. 3.Pharmazie und PsychologieUniversität LeipzigLeipzigGermany
  4. 4.Institut für Pharmakologie und ToxikologieUniversitätsklinikum Charité der Humboldt-UniversitätBerlinGermany
  5. 5.Veterinärmedizinische Fakultät, Veterinär-Physiologisches InstitutUniversität LeipzigLeipzigGermany

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