Abstract
Smithies and Ford-Walker1 have suggested that the three haptoglobin phenotypes, namely, 1–1, 2–1, and 2–2, detected by starch gel electrophoresis are determined by a pair of allelic genes Hp 1 and Hp 2. The findings in the eighteen families reported by Smithies and Ford-Walker and also in 106 families reported later by Galatius-Jensen2 were fully consistent with this hypothesis. Furthermore, the frequencies of the phenotypes in different populations agree well with those expected assuming a Hardy-Weinberg equilibrium2–4.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
