A Note on the Capacity of Boiled Erythrocytes to Remove Agglutinins

A Note on the Capacity of Boiled Erythrocytes to Remove Agglutinins

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.

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Veröffentlicht in:The Journal of immunology (1950) 1935-12, Vol.29 (6), p.511-513
Hauptverfasser: Boyd, William C, Tayian, Elizabeth H
Format: Artikel
Sprache:eng
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Zusammenfassung: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.
ISSN:0022-1767
1550-6606
DOI:10.4049/jimmunol.29.6.511