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A comparison of the reduction in immunoglobulin (IgG) concentration of frozen equine plasma treated by three thawing techniques
Author(s) -
O'RIELLY JL
Publication year - 1993
Publication title -
australian veterinary journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.382
H-Index - 59
eISSN - 1751-0813
pISSN - 0005-0423
DOI - 10.1111/j.1751-0813.1993.tb00845.x
Subject(s) - antibody , immunoglobulin g , reduction (mathematics) , chemistry , medicine , immunology , mathematics , geometry
SUMMARY: The IgG concentration of plasma from 13 mares was measured by radial immunodiffusion when fresh and after storage at ‐4°C and thawing by 3 methods. There was no significant (P > 0.05) reduction in the IgG concentration when plasma was thawed over 6 hours at 22°C (1352.9 ± 101.6 mg/dL) (mean ± SEM) compared with the fresh sample (1369.5 ± 88.1 mg/dL). In contrast, there was a significant (P < 0.05) reduction in the IgG concentration of plasma that was rapidly thawed at 57°C over 50 minutes (1142.9 ±66.2 mg/dL), or placed in a microwave oven for 20 to 25 minutes (1093.4 ± 74.4 mg/dL). When plasma is administered to hypo‐gammaglobulinaemic newborn foals, a larger volume is required when thawing is rapid than when thawing is slow or when fresh plasma is administered.