36 



- 1 9 2 3 - 



Prom an alkaline extract of the cells held at room temperature, i 

 an alcoholic precipitate was secured and redlssolved In alcohol. 

 On ac^'dlflcatlon a final precipitate was obtained which contained 

 little or no protein, a considerable amount of phosphorus, and 

 39.^ per cent reducing sugar (after 5 hours hydrolysis). This 

 "C" fraction could also be isolated from paratyphosa B organisms; 

 it contained 63.8 per cent reducing sugar. Elemental analysis 

 showed 43.8 per cent carbon and only I.85 per cent nitrogen, 



107. SEIBERT, P. B, and MENDEL, L, B. 



Protein fevers with special reference to casein 



Amo Jo Physiol,, 6?; 105-110, 1923 



A study of the fever-producing powers of pure native proteins 

 was undertaken in an effort to determine whether or not bacterial 

 contamination of such solutions produced febrile effects in the 

 rabbit. Each protein was dissolved in freshly distilled water 

 before Injection; controls were given the solvent only. All of 

 the 21 protein solutions gave positive reactions, except where 

 the protein was soluble only In alcohol. Casein, on purifi- 

 cation, was found to be nonpyrogenic, but could be rendered pyro- 

 genic when it was kept under non-sterile conditions. Nearly 

 sterile milk was pyrogenic in quantities greater than 1 cc , 

 Sterile egg albumin did not produce fever; the egg proteins, 

 edestln and hemoglobin were likewise nonpyrogenic when prepared 

 under sterile conditions. "Protein per se may,„cnot be the 

 cause of fever In the so-called 'protein' fevers." 



108. SEIBERT, P, B. 



Pever-producing substance found in some distilled waters 



Am, J, Physiol, 67:90-104, 1923 



The author eliminated, in turn, all possible sources of fever 

 production by parenteral infusion solutions. All experiments 

 were repeated twice and in the same manner. Eliminated as pos- 

 sible causes of fever were: rate of injection; hypersensltlve- 

 ness or immunity (of the rabbit); hemolysis (in blood); pH of 

 solutions; specific effect of ions; impurities from glass, cork 

 or laboratory gases. Non-pyrogenlc water could be produced by 

 distillation through an all-Pyrex apparatus. The pyrogen was 

 present in many distilled waters kept more than 4 to 5 days under 

 unsterlle conditions, and could be destroyed only by long and 

 drastic heating, Sm.all rod -like gram-negative organisms were 

 Isolated from several pyrogenic waters, "The pyrogen is a 

 filterable product produced by a specific bacterium..," 



