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The importance of eggs as a source of specific antibodies is well recognized. Egg yolk contains 8–20mg immunoglobulins (IgY) per milliliter. However, the major problem in separating IgY is to remove the high concentrations of lipids in egg yolk. We first used water dilution method to get the supernatant containing IgY, then purified the antibody by caprylic acid–ammonium sulfate method, and obtained...
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