Lysozyme (chicken egg white)

CAS Number : 12650-88-3

  • Complete data sheet (Available in French only)
  • For a Safe Maternity Experience program (Available in French only)
  • WHMIS
  • Summary

The information for this substance is partially available.

The section entitled Complete data sheet is not available in English for this substance. Consult the French version.

Identification

Description


Principaux synonymes

Noms français :

  • Lysozyme (blanc d'oeuf de poulet)
  • Lysozyme d'oeuf
  • Lysozyme de blanc d'oeuf

Noms anglais :

  • Egg lysozyme
  • Lysozyme (chicken egg white)

Références

  • ▲1.  Bernstein, J.A. et al., «Occupational asthma induced by inhaled egg lysozyme.» Chest. Vol. 103, no. 2, p. 532-535. (1993). [AP-042517]
  • ▲2.  Halverson, P.C., Swanson, M.C. et Reed, C.E., «Occupational asthma in egg crackers is associated with extraordinarily high airborne egg allergen concentration.» Journal of Allergy and Clinical Immunology. Vol. 81, no. 1, p. 321. (1988).
  • ▲3.  Bernstein, J.A. et al., «Clinical and immunologic evaluation of a worker with occupational asthma from exposure to egg lysozyme.» Journal of Allergy and Clinical Immunology. Vol. 87, p. 201. (1991).
  • ▲4.  Bernstein, D.I. et al., «Clinical and immunologic studies among egg-processing workers with occupational asthma.» Journal of Allergy and Clinical Immunology. Vol. 80, no. 6, p. 791-797. (1987).
  • ▲5.  Smith, A.B. et al., «Occupational asthma from inhaled egg protein.» American Journal of Industrial Medicine. Vol. 12, p. 205-218. (1987).
  • ▲6.  Smith, A.B. et al., «Evaluation of occupational asthma from airborne egg protein exposure in multiple settings.» Chest. Vol. 98, p. 398-404. (1990).

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