Verhütung der Hitzekoagulation von Serumproteinen durch Zucker

Summary Sixteen individuals of different types of sugars have been investigated as to their ability of inhibiting the visible heat coagulation of serum. When bovine serum was diluted with an equal amount of water and maintained at 70° C during half an hour, the following sugars were able to prevent coagulation in a minimum concentration of 5% per volume:l-arabinose,d-ribose,l-ascorbic acid, and digitoxose.