Abstract
IN view of the suspected link between fat metabolism and atherosclerotic disease, the state and behaviour of the emulsified fats in the blood serum have been the object of numerous investigations. Thus, for example, stabilized emulsions of lipoproteins, of coconut oil, and of olive oil have been added to sera in order to demonstrate the clearing reaction of heparin1. It seems, however, that the ability of different sera to emulsify various fats has never been investigated systematically.
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References
Shore, B., Nichols, A. V., and Freeman, N. K., Proc. Soc. Exp. Biol., New York, 83, 216 (1953). Brown, R. K., Boyle, E., and Anfinsen, C. B., J. Biol. Chem., 204, 423 (1953). Meng, H. C., Hollett, C., and Cole, W. E., Amer. J. Physiol., 179, 314 (1954).
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BREYER, B. Emulsifying Capacity of Blood Sera. Nature 191, 174 (1961). https://doi.org/10.1038/191174a0
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DOI: https://doi.org/10.1038/191174a0
