The Extraction and Purification of Bacterial Agglutinating Factor from Carrot (Daucus carota)
| dc.contributor.author | Reilly, John Allen | |
| dc.contributor.department | Hood College Biomedical and Environmental Science | |
| dc.contributor.program | Hood College Biology | |
| dc.date.accessioned | 2025-11-04T13:50:25Z | |
| dc.date.issued | 1984-05 | |
| dc.description.abstract | A phosphate buffered saline extract of carrot (Daucus carota) was found to contain a substance which agglutinated oral bacteria. Several methods for purifying the substance were investigated: ammonium sulfate precipitation, ethanol precipitation, cetylpyridinium chloride precipitation and gel chromatography. The purification methods were monitored by cell agglutination, hemagglutination, chemical analysis and 1-igh pressure liquid chromatography. Chopped carrot pieces were homogenized in a blender and the homogenates filtered through Miracloth and centrifuged. Ammonium sulfate was used to precipitate extraneous proteins. The 100% saturated supernatant contained an active bacterial agglutinating factor. This supernatant was treated with ethanol to precipitate a high molecular weight agglutinating substance that was chiefly carbohydrate and which was stable over wide pH and temperature ranges. | |
| dc.format.extent | 56 pages | |
| dc.genre | Thesis (M.S.) | |
| dc.identifier | doi:10.13016/m2xxkc-jh7q | |
| dc.identifier.uri | http://hdl.handle.net/11603/40755 | |
| dc.language.iso | en | |
| dc.title | The Extraction and Purification of Bacterial Agglutinating Factor from Carrot (Daucus carota) | |
| dc.type | Text |