Haemagglutination-enhancing Factor Protein in Chicken Serum.

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Abstract
The haemagglutinating activity of the lgG fraction of chicken alloantibodies is greatly enhanced In the addition of normal chicken serum. The effect is due to a macromolecular β‐globulin. which has been purified by sail precipitation, gel filtration, and ion‐exchange chromatography. Immunization of rabbits with the purified product gave a monospecific antiserum against the haemagglutination‐enhancing factor (HEF) protein. By means of this rabbit antiserum it is shown that HEF is CO‐precipitated with antigen antibody completes. This indicates that HEF exerts its effect by binding to chicken IgG antibody after the latter has reacted with antigen.