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Effect of Fatty Acid Salts on Reactivity of Albumin Preparations with Sera Containing Albumin Auto‐agglutinating Factor
Author(s) -
Spence L.,
Jones D.,
Moore B. P. L.
Publication year - 1971
Publication title -
transfusion
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.045
H-Index - 132
eISSN - 1537-2995
pISSN - 0041-1132
DOI - 10.1111/j.1537-2995.1971.tb04400.x
Subject(s) - albumin , chemistry , agglutination (biology) , fatty acid , serum albumin , reactivity (psychology) , biochemistry , chromatography , egg albumin , organic chemistry , immunology , medicine , antibody , alternative medicine , pathology
Two sera containing albumin auto‐agglutination factor (AAF) were tested with non‐reactive albumin preparations to which various concentrations of the salts of different monocarboxylic fatty acids and other heat stabilizers of albumin had been added. The salts were also added directly to the sera in the absence of extraneous albumin. The ability to convert a nonreactive albumin preparation, or the patient's own serum, to reactivity appeared to be a general property of fatty‐acid salts with aliphatic chains between three and eight carbons in length.