Experimental Physiology
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Quarterly Journal of Experimental Physiology 27.1 pp 89-98
© The Physiological Society 1937
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THE PREPARATION AND PROPERTIES OF PURIFIED EGG-WHITE LYSOZYME

E. A. Houghton Roberts 1

1 The Sir William Dunn School of Pathology, Oxford

1. A simple method is described for the extraction of a highly purified lysozyme from hen's egg-white.

2. Some of its properties suggest that it is a low molecular weight protein.

3. Lysozyme possesses antigenic properties.

The author is indebted to the Medical Research Council for a full-time personal grant, and to the Government Grant Committee of the Royal Society for a grant towards the expenses of the investigation. Thanks are also due to Professor W. Ramsden for his help and advice in determining the surface properties of lysozyme.

Submitted on May 11, 1937






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Copyright © 1937 by the The Physiological Society.