| 摘要 |
Method for quantitative determination of inflammation of the udder so that the compound to be measured is antitrypsin, which is present in milk in connection with inflammation of the udder. The determination of the antitrypsin is performed by making use of a colour reaction in which a standard trypsin quantity liberates a coloured compound, p-nitroanilide, from N-benzoy-larginin-n-nitroanilide, in which said coloured compound alpha 1-antitrypsin acts as an inhibitor of the development of the colour by preventing the activity of trypsin. Alternatively, the antitrypsin is determined on the basis of clarification of the casein of the milk's own. |
