The effects of putrefaction on haptoglobin phenotyping from tooth fragments.

Abstract excerpt

Tooth fragments freshly extracted from humans were stored for various times and temperatures under both dry and moist conditions. The fragments were reduced to powder and proteins eluted. Purified haptoglobin fractions were separated, detected and phenotyped using the Phast Gel electrophoresis system using gradient gels. Haptoglobin phenotypes were demonstrable but became less detectable as time increased.

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