Freezing red blood cells prepared for quality control of antiglobulin sera

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Abstract
A small‐aliquot freezing technique was employed to store at −80 C red blood cells (RBC) prepared for quality control of antiglobulin sera. These RBC were used to test the specificity and potency of both polyspecific and monospecific antiglobulin sera on the day of use. Following deglycerolization, about 83 per cent of test RBC were recovered. They were then stored as 5 per cent suspensions in 0.9% NaCl at 4 C for up to two weeks and tested for specific agglutination. EIg (RBC sensitized with immunoglobulins) and EC4 (RBC sensitized with the fourth component of human complement) remained reactive for the two‐ week period. EC43 (RBC sensitized with both the fourth and third components of human complement) tended to lose reactivity only with anti‐C3c antibodies following deglycerolization and storage. EC3d (RBC sensitized with the C3d fragment of the third component of human complement), produced in vivo as a result of Mycoplasma pneumoniae infection, remained reactive for the two‐week period, whereas EC3d prepared by the alternative pathway of complement activation was useful only for one week. Use of deglycerolized test RBC improved quality‐ control procedures by saving materials and technician time as well as by providing a constant supply of uniformly prepared test RBC.