INTERACTIONS OF CHLOROFORM WITH α- AND β-LIPOVITELLIN AND OTHER EGG YOLK CONSTITUENTS

Abstract

The absorption of chloroform by α- and β-lipovitellin from chloroform-saturated aqueous buffer solutions has been measured quantitatively. Absorption is rapid and reaches equilibrium values of 13 and 22% of the dry weights of α- and β-lipovitellin respectively. Ultracentrifugal examination of these lipovitellin solutions shows that chloroform absorption produces a heavier fraction that is not homogeneous and probably consists of aggregates. There appears to be a threshold concentration of chloroform in the aqueous solutions below which none is absorbed by the lipovitellins. Similar, but less extensive, experiments with the low-density lipoprotein of yolk and yolk lecithin have shown that they also absorb chloroform under the same conditions.