A Note on the Capacity of Boiled Erythrocytes to Remove Agglutinins

[摘要] Experiments with boiled human and chicken erythrocytes seem to indicate that boiling almost completely destroys the capacity of the agglutinogens M and N to react specifically with their agglutinins as was also the case with the rabbit agglutinogens H1 and H2.

[学科分类] 生物科学（综合）