title: [Electrophoretic method of demonstrating antibiotic residues in meat and eggs].
abstract: Studies were carried out on Smither and Vanghan's electrophoretic method with the use of high voltage. The method was found to be readily reproducible and to have good sensitivity. It could be successfully used in the demonstration and identification of residual amounts of antibiotics in meat and eggs. It was also established that with the use of agarose of pH 6.0 amino glycosides, beta-lactams, flavomycin, spectinomycin, and monensin showed higher migration capacity. The same value of pH was contributive to increasing the migration distances with macrolites, zincbacitracin, and tetracyclines. It was demonstrated that the use of electric current at 50 MA made it more favourable to separate and identify antibiotics. B. subtilis BGA was found to be more sensitive than B. mycoides v. cereus ATCC 11778 with regard to the antibiotics used and it could be made use of in the demonstration of minimal amounts.
mesh_terms: D000818:Animals; D000900:Anti-Bacterial Agents / Q000032:analysis*; D001409:Bacillus cereus; D001412:Bacillus subtilis; D001681:Biological Assay; D002645:Chickens; D004531:Eggs / Q000032:analysis*; D004587:Electrophoresis, Agar Gel / Q000379:methods; D005506:Food Contamination / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*
chemical_list: D000900:Anti-Bacterial Agents
vernacular_title: Elektroforetichen metod za dokazvane na ostatŭchni kolichestva ot antibiotitsi v meso i iaĭtsa.