A substance (or substances) found in egg yolk, inhibits the deterioration of aureomycin activity which ordinarily occurs upon incubation at 37°C. The protective agent is heat stable and of sufficient concentration to permit dilution of egg yolk to 1:4 without significant diminution of aureomycin-protective action. Egg albumen and human serum albumin are not protective in the concentrations used.
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Womack et al. (1949) studied this question.
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