blood coagulation by egg shell asymmetric fibrin

Enhancement of blood coagulation by soluble fibrin complexes

We have detected a species of soluble fibrin complexes with significant biological properties. Agarose gel chromatography of normal plasma or purified fibrinogen previously incubated with small amounts of thrombin revealed the presence of a species of high molecular weight soluble fibrin complexes, which contained only small quantities of fibrinogen by immunological assays but which exhibited e...

Blood Coagulation

INTRODUCTION This section covers the means, as far as we now know them, by which components of the blood plasma produce an insoluble protein meshwork, or gel, at a site of blood-vessel damage. The plasma is normally completely fluid, containing all its proteins in soluble form. When the clotting system is activated at a site of blood-vessel damage, a series of proteolytic reactions is set going...

Xcviii. the Heat Coagulation of Egg-albumin

A clean and efficient synthesis of spiro[4H-pyran-oxindole] derivatives catalyzed by egg shell

Egg shell has been utilized as a natural, green, reusable and eco-friendly reagent for the synthesis of spiro[4H-pyran-oxindole] derivatives by one-pot multicomponent reaction of isatins, 1,3-diketones, and malononitrile/ ethyl cyanoacetate. Good functional group tolerance and broad scope of usable substrates are other prominent features of the present methodology.

Cholesterol Information and Shell Egg Consumption

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Effects of proteins from hen egg yolk on human platelet aggregation and blood coagulation.

We studied the effect on both platelet aggregation and blood coagulation, known to be major risk factors in thrombogenesis, of proteins from hen egg yolk (EP). EP potently inhibited collagen-induced human platelet aggregation in a dose-dependent manner. Furthermore, EP has a synergistic effect on the inhibition of human platelet aggregation with both molsidomine, an inhibitor of cGMP-specific p...