Výsledky vyhledávání - "Roger M. Herriott"

Viruses in activated by mustard (bis(chloroethyl) sulfide) as vaccines

Autor: Carl Tenbroeck, Roger M. Herriott

Publikováno v: Proceedings of the Society for Experimental Biology and Medicine. Society for Experimental Biology and Medicine (New York, N.Y.). 62(2)

For some years we have been using the rapidly advancing knowledge of protein chemistry in an attempt to find an agent other than formaldehyde that would inactivate viruses without destroying their anti-genic nature. Formaldehyde reacts primarily with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9418425161bc96d19b63e660e565f40b
https://pubmed.ncbi.nlm.nih.gov/20993192

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A spectrophotometric method for the determination of p,p'-DDT

Autor: Roger M. Herriott

Publikováno v: Science (New York, N.Y.). 104(2697)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ebe570b04498a9e45fc63333d7ed673
https://pubmed.ncbi.nlm.nih.gov/20995516

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SOLUBILITY OF MUSTARD GAS [BIS (beta-CHLOROETHYL) SULFIDE] IN WATER, MOLAR SODIUM CHLORIDE, AND IN SOLUTIONS OF DETERGENTS

Autor: Roger M. Herriott

Publikováno v: The Journal of General Physiology

1. The solubility of mustard (H) in water and in molar sodium chloride was found to be 5.8 x 10–3 molar and 3.2 x 10–3 molar respectively or 0.92 mg. per ml. and 0.5 mg. per ml. Solubility curves have been drawn and the usefulness of this method

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08e0f3e36251547a89cc6dda2bc97268
https://pubmed.ncbi.nlm.nih.gov/19873510

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ISOLATION, CRYSTALLIZATION, AND PROPERTIES OF PEPSIN INHIBITOR

Autor: Roger M. Herriott

Publikováno v: The Journal of General Physiology

A method has been described for the isolation and crystallization of swine pepsin inhibitor from swine pepsinogen. Solubility experiments and fractional recrystallization show no drift in specific activity. The reversible combination of pepsin with t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d09f79a6700503cbb57e5cc33af4eedf
https://pubmed.ncbi.nlm.nih.gov/19873219

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Purification of the photoreactivating enzyme from yeast

Autor: Roger M. Herriott

Publikováno v: Analytical Biochemistry. 95:77-81

A method of purifying the DNA photolyase (EC 4.1.99.3) from yeast has been developed. The method includes one step which has been included to destroy enzymes that may be responsible for the instability of purified preparations.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::847eacdfe616e125b791267ced98d298
https://doi.org/10.1016/0003-2697(79)90187-8

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THE SULFONIUM SALT OF MUSTARD GAS: BIS-ß-[BIS(ß-HYDROXYETHYL) SULFONIUM] ETHYLSULFIDE DICHLORIDE (H·2TDG)

Autor: Roger M. Herriott

Publikováno v: The Journal of General Physiology

1. The sulfonium salt H·2TDG is formed when H is mixed with even dilute solutions of TDG. Crystalline H·2TDG was isolated from such a reaction mixture. A simple method of preparation of this salt is outlined. 2. A material which differs from H·2TD

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e40b4f0f91763db807dcd94c0acd732a
https://doi.org/10.1085/jgp.30.6.457

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ISOLATION, CRYSTALLIZATION, AND PROPERTIES OF SWINE PEPSINOGEN

Autor: Roger M. Herriott

Publikováno v: The Journal of General Physiology

1. A method is described for the preparation of pepsinogen from swine gastric mucosae which consists of extraction and fractional precipitation with ammonium sulfate solutions followed by two precipitations with a copper hydroxide reagent under parti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a48826a2de0c1493a07689a951710dbd
https://doi.org/10.1085/jgp.21.4.501

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KINETICS OF THE FORMATION OF PEPSIN FROM SWINE PEPSINOGEN AND IDENTIFICATION OF AN INTERMEDIATE COMPOUND

Autor: Roger M. Herriott

Publikováno v: The Journal of General Physiology

A study of the kinetics of the transformation of swine pepsinogen into pepsin under a variety of conditions has been made. The results show that the transformation as a whole is essentially autocatalytic in nature under all conditions. Evidence is pr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::821c01d9e2c4cdb636ee5319ab26bdf5
https://doi.org/10.1085/jgp.22.1.65

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TRANSFORMATION OF SWINE PEPSINOGEN INTO SWINE PEPSIN BY CHICKEN PEPSIN

Autor: John H. Northrop, Roger M. Herriott, Quentin R. Bartz

Publikováno v: The Journal of General Physiology

Activation of swine pepsinogen with chicken pepsin results in the formation of swine pepsin. Activation of chicken pepsinogen with swine pepsin results in the formation of chicken pepsin. The structure responsible for the species specificity of the e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::deef6566e0e8b63a12ac53e5a219c3e1
https://doi.org/10.1085/jgp.21.5.575

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Purification of Equine Encephalomyelitis Virus by Ultracentrifugation and Maintenance of Its Activity with Cysteine

Autor: F. B. Bang, Carl Tenbroeck, Roger M. Herriott

Publikováno v: Experimental Biology and Medicine. 52:177-180

SummaryThe virus of Eastern equine encephalomyelitis may be concentrated and partially purified by ultracentrifugation. M/10 cysteine retards spontaneous inactivation of the ultracentrifuge purified virus.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::90a5e31f5a89baa3706a077c4a96eb8b
https://doi.org/10.3181/00379727-52-14076

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