Effect of magnesium sulfate and casein hydrolysate on thermoinactivation of Newcastle disease virus vaccine

Two percent casein hydrolysate protected Newcastle disease virus (NDV) vaccine against thermal inactivation at 45 C for 60 minutes. Magnesium sulfate failed to protect the vaccine from heat damage.

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Bibliographic Details
Published in:Avian diseases 1972-07, Vol.16 (4), p.724-728
Main Authors: Ballesteros, S, Lucio, B
Format: Article
Language:English
Subjects:
animal diseases
animal health
Animals
Buffers
Caseins - pharmacology
Chick Embryo
chicks
Disease outbreaks
embryo (animal)
Embryos
Heat inactivation
Hot Temperature
Hydrogen-Ion Concentration
Magnesium
Magnesium Sulfate - pharmacology
Newcastle disease
Newcastle disease virus
Newcastle disease virus - immunology
Protein Hydrolysates - pharmacology
Sulfates
Temperature
Time Factors
Vaccination
Veterinary medicine
Viral Vaccines
Virus Cultivation
Viruses
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Description
Summary:Two percent casein hydrolysate protected Newcastle disease virus (NDV) vaccine against thermal inactivation at 45 C for 60 minutes. Magnesium sulfate failed to protect the vaccine from heat damage.
ISSN:0005-2086
1938-4351
DOI:10.2307/1588750