title: Agglutinability of cattle red cells. 3. Conglutination.
abstract: 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.
mesh_terms: D000327:Adsorption; D000818:Animals; D000941:Antigens; D001789:Blood Group Antigens; D001798:Blood Proteins; D002417:Cattle / Q000097:blood*; D003168:Complement Fixation Tests; D003165:Complement System Proteins / Q000378:metabolism; D004912:Erythrocytes / Q000276:immunology*; D005260:Female; D006461:Hemolysis; D006650:Histocompatibility Testing; D006736:Horses / Q000276:immunology; D011247:Pregnancy; D012710:Serum Albumin, Bovine / Q000494:pharmacology; D014430:Twins, Monozygotic
chemical_list: D000941:Antigens; D001789:Blood Group Antigens; D001798:Blood Proteins; D012710:Serum Albumin, Bovine; D003165:Complement System Proteins