title: Cryopreserved erythrocytes in clinical laboratory hemagglutination and hemagglutination inhibition tests.
abstract: Various concentrations of pig, guinea pig, chicken, and turkey erythrocytes (RBCs) were cryopreserved and compared with fresh RBCs in hemagglutination and hemagglutination inhibition tests. Hemagglutination and hemagglutination inhibition titers obtained with cryopreserved or fresh RBCs from the same donor differed by not more than one twofold dilution. RBCs cryopreserved at a concentration of less than or equal to 12.5% gave the highest percent recovery upon thawing.
mesh_terms: D000818:Animals; D000907:Antibodies, Bacterial / Q000032:analysis; D000914:Antibodies, Viral / Q000032:analysis; D001793:Blood Preservation; D002645:Chickens / Q000097:blood; D004912:Erythrocytes; D005615:Freezing; D006168:Guinea Pigs / Q000097:blood; D006385:Hemagglutination Inhibition Tests; D006386:Hemagglutination Tests; D009980:Influenza A virus / Q000276:immunology; D009174:Mycoplasma / Q000276:immunology; D010252:Paramyxoviridae / Q000276:immunology; D010321:Parvoviridae / Q000276:immunology; D013552:Swine / Q000097:blood; D014422:Turkeys / Q000097:blood
chemical_list: D000907:Antibodies, Bacterial; D000914:Antibodies, Viral