[Fatty acids from papain fragments of normal and myeloma immunoglobulins G]

Studying the lipids bound on normal and myelomatous IgG, we have compared, using gas-liquid chromatography, the fatty acids extracted from untreated proteins, from papain hydrolysis and from Fab and Fc fragments. These last have been purified with affinity chromatography. We have been able, using mass spectrometry, to identify one of the various unknown compounds: it is di-octyl-phthlate.