Abstract
l-β-Aspartamido-carbohydrate was prepared from the egg-white ovalbumins of duck, turkey, Western gull, and genetically homogeneous chickens, demonstrating the general nature of their linkage of carbohydrate to protein. In each case, the carbohydrate was paucidisperse; and the compositions of the fractions for duck and turkey were such that it is likely that more than one oligosaccharide residue per polypeptide chain is present. The results further support the hypothesis that the series of carbohydrate fractions represents the result of biosynthesis, and not that of genetic heterogeneity or subsequent degradation of one or more oligosaccharides.
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