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Determining the Reactivity and Titre of Serum using a Haemagglutination Assay
05:59

Determining the Reactivity and Titre of Serum using a Haemagglutination Assay

Published on: January 29, 2010

Agglutinability of cattle red cells. 3. Conglutination

J Sellei

    Animal Blood Groups and Biochemical Genetics
    |January 1, 1975
    PubMed

    Addition of both complement and conglutinin was necessary to conglutinate the cattle red cells (CRC) when they were sensitized by different blood typing reagents. Although the degree of conglutinability of the CRC was influenced by the particular blood factor-reagent combination the average conglutinability (i.e. average titre scores) of CRC from different MZ pairs varied from 1.9 to 16.2. The titres of complement varied from zero to 1:32, while the titres of conglutinin ranged from 1:8 to 1:1024 in the different sera from MZ cattle twins. The variance due to differences in the titre scores between MZ pairs was 82.2% for conglutinin and 68.3% for complement. There was no evident association between the titres of conglutinin and complement.

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