IV. The Deterioration of Isoagglutinins in Stored Bovine Serum. The Reactivation of the Agglutinins by the Addition of Normal Cow Serum

[摘要] In stored serum the isoagglutinins deteriorate rapidly. There is apparently no set rule for the rate of depletion for this varied with each individual serum tried. With the most powerful serum of Group I the agglutinative properties were inactivated after nine to sixteen days storage in the ice chest. After a serum had been stored only a few days the reaction generally was not equal to that with fresh sera.When the agglutinative properties in stored sera were inactivated at refrigerator temperature these properties were again restored by the addition of fresh normal cow serum obtained from Subgroup IIIa.From the results of the work presented on the reactivation of the agglutinins in both heated and stored sera the following explanation is offered tentatively. In a number of bloods the sera fail to agglutinate at different periods. Therefore, in these sera component A (thermostable substance present in heated sera) under natural conditions is depleted or altered. If concentration of component A had been unchanged, such sera should have agglutinated regularly. However, in such sera the heat labile substance is present in normal concentration for the blood always reactivates. The blood withdrawn from Group I shows that the serum component B is labile. After a serum has been heated at 60°C. for one hour or stored in the ice chest for varied periods agglutination can not be demonstrated. When mixed with an equal quantity of normal serum of Subgroup IIIa such sera again strongly agglutinate. Component A, on the other hand, under these same conditions is stable fora serum stored fourteen months in the refrigerator strongly agglutinated when an equal quantity of fresh Subgroup IIIa sera containing substance B was added.

[学科分类] 生物科学（综合）