Abstract
1. 1. Ovalbumins were purified from egg whites of four galliform and five anseriform species. 2. 2. Immunological cross-reactions of these proteins with hen and Aylesbury duck ovalbumins were detected by Ouchterlony double diffusion, and the amount of cross-reaction was measured by quantitative antigen-antibody precipitin assays. 3. 3. In general, the ovalbumins cross-reacted more strongly with the phylogenetically more closely related ovalbumin.
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