Abstract:
A method of detecting PS2V characterized by comprising reacting PS2V in a sample with a primary antibody which is bonded to a solid phase and specifically recognizes PS2V, then reacting with a secondary antibody recognizing PS2 or PS2V by any of the following procedures: (a) reacting with a secondary antibody having been enzyme−labeled and recognizing PS2 or PS2V; (b) reacting with a secondary antibody having been biotinylated and recognizing PS2 or PS2V and then reacting with an avidinylated or streptoavidinylated enzyme; (c) reacting with a secondary antibody having been biotinylated and recognizing PS2 or PS2V and then reacting with a biotinylated enzyme and avidin or streptoavidin; and (d) reacting with a secondary antibody recognizing PS2 or PS2V and then reacting with an antibody having been enzyme−labeled and recognizing the secondary antibody; then adding the substrate of the above enzyme and detecting the product formed by the enzyme reaction.
Abstract:
A zinc hot dip galvanized composite high strength steel plate excellent in formability and bore-expanding characteristics, which has a steel plate containing 0.01 to 0.3 % of C, 0.005 to 0.6 % of Si, 0.1 to 3.3 % of Mn, 0.001 to 0.06 % of P, 0.001 to 0.01 % of S, 0.01 to 1.8 % of Al and 0.0005 to 0.01 % of N, and having a metal structure comprising a ferrite structure and a tempered martensite structure accounting for 5 to 60 area %; and a method for producing the above zinc hot dip galvanized composite high strength steel plate which comprises subjecting a slab containing the above components to hot rolling and then cold rolling, heating the resulting product in a heating process for zinc hot dip galvanizing to Ac1 - Ac3 + 100°C, holding at the temperature for 30 seconds to 30 minutes, cooling to 450 to 600°C at a cooling rate of 1°C/s or more, subjecting the resulting product to zinc hot dip galvanizing at this temperature, cooling the dipped product to a temperature of a martensitic transformation point or lower at a cooling rate of 1°C/s or more, holding the cooled product at 200 to 500°C for 1 second to 5 minutes, and then cooling the product to 100°C or lower at a cooling rate of 5°C/s or more.