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Abstract
Three fractions of chicken egg white ovomucin were obtained from ovomucin precipitated by the classical method of dilution of egg white with water. The first fraction was obtained by dilute salt extraction of the precipitated ovomucin and consisted of smaller components of ovomucin. The second fraction was obtained by extraction with 1 M KCl of the precipitate remaining after dilute salt extraction and consisted of a heterogeneous mixture of components of larger mass. The third fraction, the ovomucin remaining after concentrated salt extraction, was insoluble.
The two soluble fractions were found to be unstable with time (pH 8, μ 0.2). The rate of breakdown was slower in concentrated salt solution. The final breakdown product(s) for both fractions appeared to be a 6 S component (s) of molecular mass 1.5 × 105 daltons.