Premium
INDUCED COAGULATION OF HEPARINISED BLOOD
Author(s) -
Fantl P
Publication year - 1964
Publication title -
australian journal of experimental biology and medical science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.999
H-Index - 104
eISSN - 1440-1711
pISSN - 0004-945X
DOI - 10.1038/icb.1964.46
Subject(s) - chemistry , clot retraction , platelet , whole blood , coagulation , heparin , chromatography , biochemistry , thrombin , medicine
Summary Addition of d‐glucose, d‐fructose, mannose, galactose, 2‐desoxyglucose, saccharose, mannitol or glycine to heparinised blood or platelet containing plasma induces clot formation. Sodium chloride and thiourea are the least active compounds. The clot yield is proportional to the concentration of the clot‐inducing compound and incubation time. Clots are formed in the presence of adequate numbers of platelets, but the process is not associated with the glycolytic system of the platelets. In addition, calcium ions and the components of the prothrombin complex are necessary for clot formation. Heparinised blood decalcified, citrated blood and prothrombin‐deficient blood from patients under treatment with oral anticoagulants incubated with glucose do not clot. It is probable that the glucose‐induced clot formation in heparinised blood requires all the factors essential for thrombin production. In order to avoid clotting glucose should not be added to heparinised blood.