The isolation of guinea-pig immunoglobulins γ1G, γ2G and γM are described and methods for separating the polypeptide chains of each examined. The molecular weights, extinction coefficients and carbohydrate and amino acid compositions of the immunoglobulins and their constituent chains have been analysed. The findings provide a basis for further studies attempting to relate structural differences to distinct biological properties of guinea-pig immunoglobulins.

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