G. Peltre – författare

"Immunoassays in Food and Agriculture" is a comprehensive and up-to-date reference text on the use of immunochemistry in a wide variety of applications in the agricultural and environmental sciences, such as how to identify pathogens, food additives and contaminants. It begins with a concise and easy-to-understand overview of those principles of immunology appropriate to the rest of the book. The core of the book is then made up of practically oriented chapters that deal with the application of immunochemistry in animal and plant husbandry, in the analysis of foodstuffs, and in selected aspects of the environmental sciences. Experimental protocols are given where appropriate. It will be an ideal reference tool for laboratory scientists as well as an introductory text for students and teachers.

1. 1 Antigens 9 1. 1. 1 Proteins 9 1. 1. 2 Polysaccharides 10 I. 1. 3 Haptens and carriers 11 1. 2 Antibodies 12 1. 2. 1 Isotypes 12 1. 2. 2 Paratopes 16 1. 2. 3 Allotypes 16 1. 2. 4 Idlotypes 17 1. 2. 5 Immunoglobulin synthesis 17 1. 2. 6 Immunoglobulin purification 18 - Salt precipitation 20 - Gel filtration 20 - Ion exchange chromatography 20 - Immuno affinity fractionation 23 1. 3 Antibody production 24 Immunogenicity and antigenicity 24 1. 3. 1 Adjuvants 25 1. 3. 2 26 1. 3. 3 Immunization 1. 3. 4 Polyclonal antibodies 28 1. 3. 5 Monoclonal antibodies 29 1. 4 Antigen-antibody reaction 32 1. 4. 1 Specificity and affinity 32 1. 4. 2 Antigen-antibody reaction in liqUid phase 33 1. 4. 3 Antigen-antibody reaction in gel 34 1. 4. 4 Use of an immobilized phase 34 1. 5 Immunoassays 36 1. 5. 1 Assays based on precipitating antigen-antibody systems 36 I. 5. 1. 1 In liquid 37 37 - the ring test 3 ImmW100ssays in Food and Agriculture - the quantitative antigen-antibody precipitation in liquid 38 - agglutination and hemagglutination - nephelometIy and turbidimetIy 40 - Farr assay 42 1. 5. 1. 2 Immunoassays based on precipitating 43 antigen-antibody systems in gel 1. 5. 1. 2.