맥백혈구(脈白血球) Lysosomal 효소를 pH(7.0, 4.0), 온도($37^{circ}C$, $4^{circ}C$) 및 처리기간($37^{circ}C$에서 12 24시간, $4^{circ}C$에서 36 168시간)을 달리하여 처리(處理)한 우(牛)의 요근조직(腰筋組織)의 변화(變化)에 대(對)하여 endomysial connective tissue, sarcolemma 및 transverse ridge등 근(筋)섬유 표면조직(表面組織)의 변화(變化)를 SEM으로 관찰한 바, 처리온도(溫度)에 관계(關係)없이 pH 7.0에서는 endomysial connective tissue, sarcolenna 및 transverse ridge의 분해(分解)를 나타내어 이 효소의 높은 역가(力價)를 보였으나, pH4.0에서는 이들 표면조직(表面組織)에 변화(變化)가 없었으며 특(特)히 transverse ridge는 $37^{circ}C$에서 24시간, 그리고 $4^{circ}C$에서 7일간 처리(處理)하여도 변화(變化)를 나타내지 않아 안정(安定)됨을 보였다.
Surface ultrastructural changes in endomysial connective tissue, sarcolemma and transverse ridges of bovine psoas muscle produced by leukocyte lysosomal enzymes in vitro at different pH (pH 7.0 and 4.0), temperature (37 and $4^{circ}C$) and time interval (12, 24 hours at $37^{circ}C$ and 36, 168 hours at $4^{circ}C$ were studied by scanning electron microscope. Muscle incubated with leukocyte lysosomal enzymes at pH 7.0 produced severe degradation of endomysial and sarcolemmal connective tissue and transverse ridges but at pH 4.0 endomysial and sarcolemmal structures remain moderately stable and tranverse ridges are very stable even after 24 hours incubation at $37^{circ}C$ and 7 days incubation at $4^{circ}C$.
