Word: reagents
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Dates: during 1960-1969
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...pathologists and hematologists compared his blood type and cells with Blaiberg's. By a 12-to-l chance, both had type B, Rh-positive. Droplets of serum containing Haupt's white cells were pipetted onto dime-size disks in a plastic tray, each disk containing a cell-reagent preparation. The intensity of the reactions on different disks was noted, and compared with those already obtained from Blaiberg's cells. The cells, concluded Pathologist Martinus C. Botha, were a fairly good match. Not identical-that is impossible-but similar enough to suggest that Blaiberg's rejection mechanism...
Along the way, every sample is appropriately diluted and mixed with a specific reagent for each of the twelve tests. The resulting rivulets are variously colored, according to the reagent used and the interaction between reagent and serum...
...Porcellian symbol) is to dominant feature of the club's reagent decor. There are wild boars' reeds on the walls. There are sculpted pigs and pictures of pigs. The library contains a whole series of looks on pigs, including one edition of The Three Little Pigs...
...City of Hope Medical Center in Duarte, Dr. Ernest Beutler has concocted a reagent solution into which he puts a single drop of blood. The solution (which contains methylene blue) is blue. Blood from normal, healthy subjects turns it red within half an hour. But one of the 24 apparently healthy subjects whose blood Dr. Beut ler tested turned out to be abnormal: she was apparently a carrier of the recessive gene for galactosemia, for her blood took an hour to turn the solution red. A drop of blood from a galactosemic baby, who has inherited a double dose...
...from the Dogs. Primitive industries used enzymes without even recognizing their existence. Leather was once processed by soaking untanned skins in a solution of dog manure. No one enjoyed using this offensive reagent, and tanners rejoiced when its action was traced to enzymes that could be supplied from pleasanter sources. Fermentation of beer and wine is caused by enzymes secreted by yeast cells, and cheese gets its texture and flavor from other microbial enzymes. But most industrial enzyme users shy away from living ferments, which are hard to control. The modern method is to use comparatively pure enzymes that have...