The Technical Problem of T‐Activation

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Abstract
Contamination of blood samples by neuramini‐dase‐producing bacteria results in T‐activation of red cells and consequent sensitivity of these cells to agglutination by normal serums. Occasionally this phenomenon occurs in vivo. The T‐active state of red cells may be recognized by their sensitivity to agglutination by lectins prepared from peanuts. Blood typing of T‐active cells can be achieved with serums from which T‐agglutinins have been removed by absorption.

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