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I. Chromatographic Investigation of Free Amino Acid Constituents of Vitreous Humor

JOHN F. WOOTTON, M.S.; ROGER G. YOUNG, Ph.D.; HAROLD H. WILLIAMS, Ph.D.

AMA Arch Ophthalmol. 1954;51(5):589-592.

	Since this article does not have an abstract, we have provided the first 150 words of the full text PDF and any section headings.

NO DETAILED analysis of the free amino acid content of the vitreous body has been reported. Duke-Elder¹ reported a total value, and Krause² determined the basic amino acids of the vitrein and mucoid portions of the vitreous. More recently Schaeffer and Murray³ recorded the results of microbiological assays of the whole vitreous protein. In view of the paucity of detailed knowledge of the amino acids in the vitreous and their role in the chemical structure of that body, this report presents results of ion exchange chromatographic analysis of the amino acids which occur free in the vitreous humor.

MATERIALS AND METHODS

Bovine eyes were obtained from a meat-packing plant. Within four to eight hours after removal of the orbs from the freshly killed animal, the vitreous was separated and filtered by gravity. The filtered liquid was stored for short periods at 4 C. and in the frozen . . . [Full Text PDF of this Article]

Author Affiliations
ITHACA, N. Y.

From the School of Nutrition and the Department of Biochemistry and Nutrition, Cornell University.

Footnotes
Supported in part by grants to Cornell University by William C. Geer and the Herman Frasch Foundation.

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