Studies on phytohemagglutinins. 3. Isolation and characterization of hemagglutinins from the pea (Pisum sativum L.).
D000017:ABO Blood-Group System; D000596:Amino Acids / Q000032:analysis; D001224:Aspartic Acid / Q000032:analysis; D011232:Chemical Precipitation; D002845:Chromatography; D002848:Chromatography, DEAE-Cellulose; D002850:Chromatography, Gel; D003553:Cystine / Q000032:analysis; D004586:Electrophoresis; D004912:Erythrocytes; D006386:Hemagglutination Tests; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007074:Immunoglobulin G; D037102:Lectins / Q000032:analysis / Q000302:isolation & purification*; D008715:Methionine / Q000032:analysis; D008970:Molecular Weight; D037121:Plant Lectins; D010944:Plants; D000644:Quaternary Ammonium Compounds; D013431:Sulfates; D013912:Threonine / Q000032:analysis; D014461:Ultracentrifugation; D014633:Valine / Q000032:analysis
D000017:ABO Blood-Group System; D000596:Amino Acids; D007074:Immunoglobulin G; D037102:Lectins; D037121:Plant Lectins; D000644:Quaternary Ammonium Compounds; D013431:Sulfates; D013912:Threonine; D001224:Aspartic Acid; D003553:Cystine; D008715:Methionine; D014633:Valine