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核心技术专利：CN118964589B侵权必究

核心技术专利：CN118964589B侵权必究

J Gen Physiol. 1949 May 20;32(5):579-94. doi: 10.1085/jgp.32.5.579.

The seven bacterial viruses of the T group, active against E. coli, are much more rapidly inactivated by heat when suspended in 0.1 N solutions of sodium salts than when suspended in broth. 2. The kinetics of this inactivation whether in salt solutions or in broth are those of a first order reaction. 3. The rate of inactivation of phage T5 in 0.1 N NaCl at 37 degrees C. can be greatly decreased by the addition of 10(-8)M concentrations of such divalent cations as Ca, Mg, Ba, Sr, Mn, Co, Ni, Zn, Cd, and Cu. 4. An increase in the cation concentration in the suspending medium results in an increase in the stability of phage T5 to the inactivating effects of temperature. 5. The hypothesis is proposed that the increase in stability of phage T5 in the presence of various cations is the result of complex formation between the phage and the metal ion.

七种T组细菌病毒对大肠杆菌有活性，当悬浮于0.1N钠盐溶液中时，比悬浮于肉汤中时更易被热灭活。2. 这种失活的动力学，无论在盐溶液中还是在肉汤中，都是一级反应的动力学。3. 在37℃下，通过添加10⁻⁸M浓度的二价阳离子如钙、镁、钡、锶、锰、钴、镍、锌、镉和铜，噬菌体T5在0.1N氯化钠中的失活速率可大大降低。4. 悬浮介质中阳离子浓度的增加导致噬菌体T5对温度灭活作用的稳定性增加。5. 提出的假设是，在各种阳离子存在下噬菌体T5稳定性的增加是噬菌体与金属离子之间形成复合物的结果。

J Gen Physiol. 1949 May 20;32(5):579-94. doi: 10.1085/jgp.32.5.579.

The seven bacterial viruses of the T group, active against E. coli, are much more rapidly inactivated by heat when suspended in 0.1 N solutions of sodium salts than when suspended in broth. 2. The kinetics of this inactivation whether in salt solutions or in broth are those of a first order reaction. 3. The rate of inactivation of phage T5 in 0.1 N NaCl at 37 degrees C. can be greatly decreased by the addition of 10(-8)M concentrations of such divalent cations as Ca, Mg, Ba, Sr, Mn, Co, Ni, Zn, Cd, and Cu. 4. An increase in the cation concentration in the suspending medium results in an increase in the stability of phage T5 to the inactivating effects of temperature. 5. The hypothesis is proposed that the increase in stability of phage T5 in the presence of various cations is the result of complex formation between the phage and the metal ion.

七种T组细菌病毒对大肠杆菌有活性，当悬浮于0.1N钠盐溶液中时，比悬浮于肉汤中时更易被热灭活。2. 这种失活的动力学，无论在盐溶液中还是在肉汤中，都是一级反应的动力学。3. 在37℃下，通过添加10⁻⁸M浓度的二价阳离子如钙、镁、钡、锶、锰、钴、镍、锌、镉和铜，噬菌体T5在0.1N氯化钠中的失活速率可大大降低。4. 悬浮介质中阳离子浓度的增加导致噬菌体T5对温度灭活作用的稳定性增加。5. 提出的假设是，在各种阳离子存在下噬菌体T5稳定性的增加是噬菌体与金属离子之间形成复合物的结果。