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采用空气干燥和胰酶消化法,对黄鳝体内新棘衣棘头虫[Pallisentis(Neosentis)celatus]的染色体核型和G-带进行研究,结果表明,新棘衣棘头虫由3对常染色体和1对性染色体组成,其中X染色体和1号、3号都为中着丝粒染色体,2号为亚中着丝粒染色体,Y为端着丝粒染色体,核型公式为2n=5m+2sm+1t;性别决定模式为XX-XY;每对染色体都有特定的G-带带型. 相似文献
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Skim milk and whey prepared from milk secreted by cows that had been injected with bacteria were kept under various conditions, and the antigen‐binding and protein G‐binding abilities of immunoglobulin G (IgG) in the milk samples were investigated. More than 85% of the original antigen‐binding and protein G‐binding abilities remained when the skim milk was heated at 63°C for 60 min or kept at a pH range of 4–10 for 24 h at 37°C. Both of the high abilities were maintained on pepsin treatment above pH 4 and intestinal proteinase treatments. Little antigen‐binding and protein G‐binding abilities decreased upon storage of the powdered skim milk for 12 months at room temperature. In contrast, at least half, and more than 70% of their respective abilities, were lost upon incubation at pH 2 in the absence and presence of pepsin, respectively, for 1 h at 37°C. These results suggest that most of the biological activities of the Fab‐region and Fc‐region of bovine milk IgG can be maintained during processing or storage, and both of the inactivation degrees mainly depend on the stomach condition after oral ingestion of the IgG preparation. 相似文献
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