The Journal of biological chemistry . crographs by G. L. Keenan. X210. The globulins of both the squash seed and cantaloupe seedwere obtained in the form of regular, microscopic of the globulins were submitted to Dr. E. T. Wherryand Air. G. L. Keenan of the Bureau of Chemistry, who kindlymade the crystallographic and optical examinations and preparedthe photomicrographs (Figs. 1 and 2). No difference in thecrystallographic or optical properties of the two globulins wasdetected. 84 Proteins of the Cantaloupe Seed In view of the practically identical results obtained bj thestud
The Journal of biological chemistry . crographs by G. L. Keenan. X210. The globulins of both the squash seed and cantaloupe seedwere obtained in the form of regular, microscopic of the globulins were submitted to Dr. E. T. Wherryand Air. G. L. Keenan of the Bureau of Chemistry, who kindlymade the crystallographic and optical examinations and preparedthe photomicrographs (Figs. 1 and 2). No difference in thecrystallographic or optical properties of the two globulins wasdetected. 84 Proteins of the Cantaloupe Seed In view of the practically identical results obtained bj thestudy of the chemical and physical properties of these two globuhnsit was of interest to compare them with respect to their immuno-logical relations. Through the kind cooperation of Prof. H. of the University of Chicago, we have been enabled to securedata to make this comparison. Guinea pigs sensitized withsquash seed globulin reacted anaphylactically as severely tocantaloupe seed globulin as did those sensitized with the latter,. Fig, 2. Globulin from the squash seed, Cucurhita maxima. X by G. L. Keenan. and ince versa. No distinction immunologically could be observedbetween the globulins of the two seeds. The results of these testsare given in Table VI. These results are of special significancein the comparative study of these globulins, since Wellsand Osborne (4) have pointed out that it seems probable thatthe specificity of the anaphylaxis reaction is determined by thechemical structure of the reacting proteins rather than by theirbiological origin. D B. Jones and C. E. F. Gersdorff 85 05 0) ^ ^ * , « - - 0/ w 03 .5 «? c > 0) 53 ^ r-i ^ 02 ?fi 03 B Oi to O (M _>) LO O ^ CO 1 t^ t^ CI M* ^ ,g S 5 ^ ^ 2 ?> J 73 ^ • CO TJ t£ QJ ^ ^ 3b .s CO 73 o *- tr* -c m 13 CO > ^ x X ^ ^ w S o 2 , Ti - « N* ?- CC V. ^ c rt - 3 ^ & rf O H g 02
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