HISTOCHEMICAL ANALYSIS 



OF SOME MECHANISMS 



OF REGENERATION, MATURATION 



AND AGING OF CONNECTIVE TISSUE 



B. B. FUCKS 



Laboratory of histochemistry, Department of expérimental biology 



and pathology, Institute of Expérimental biology 



and medicine of the Academy of sciences of the USSR 



1. The basis task of some investigations summarized hère represents the 

 analysis of the mechanisms of the régénération, maturation and aging 

 of the connective tissue. 



2. The histochemical analysis of albumen, mukopolysaccharides and 

 some ferments has been made. 



3. The following methods hâve been used while studying some sections 

 of animais and human skin and aorta. In the experiments Danielly's 

 reaction with use of tetrazoted diorthoanisidine, Millon's reaction, Saka- 

 guchi's reaction, the détermination of «-amino acîds by lasuma and 

 Ischikava, the reaction using DNFB, the détermination of sulfhydrill 

 groups by Yakovlev and Nistrativa, by Barnett and Seligman were used. 



We hâve also applied the method suggested by our laboratory. This 

 method is based on the reaction with amino groups of pration 5 BC con- 

 taining mobile chlorine in its structure. 



The fibres reconstituted from procollagen solution were studied in 

 model experiments. The mucopolysaccharides were analysed with the 

 help of toluilene and méthylène blue with the range of PH, by means of 

 Haie coUoid iron method, PAS-reaction and alcian blue as well. We hâve 

 also made the differential analysis of esterases using as substrata «- 

 and /3-naphtylacetate, six acetylated naphtol AS and Twin 60 and Twin 

 80 préparations; some dehydrogenases hâve been studied with the help 

 of neotetrazolium as well. Besides in the course of investigation we 

 used the methods of the biochemical analysis of albumes, mucopoly- 

 saccharides and ferments, which were performed in fixed and unfixed 

 sections (acetilation, benzoilation, methylation, iodination, desulfation, 

 desamination, extraction, fermentative digestion, inhibition and activation 

 of ferments and others). 



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