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THE CAUSE OF MOTTLED ENAMEL

โœ Scribed by Smith, M. C.; Lantz, E. M.; Smith, H. V.


Book ID
121126393
Publisher
American Association for the Advancement of Science
Year
1931
Tongue
English
Weight
51 KB
Volume
74
Category
Article
ISSN
0036-8075

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has devised a new procedure for the purification of enzymes, the use of specific antienzymes as precipitants. Thus the urease of the soy bean was precipitated from aqueous extracts of that bean by the addition of highly purified antiurease. Washing the precipitate with 0.4 percent. sodium chloride s