Over the last decade much work has been done to determine the chemical structure and immunological function of the carbohydrate components of the human blood-group-specific substances. During the same period, however, little serious attention was given to establishing the nature and significance of the amino acid-containing moiety that occurs in all preparations and is not directly responsible for the characteristic blood-group specificity of these substances.
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Pusztai et al. (1963) studied this question.
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