A Consideration of the Components Concerned in the Conglutinating Activities of Certain Complements

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Abstract
Summary: Experimental data are examined which seem to indicate that four major components were involved in the conglutinating activity of horse and pig complements. As with those making up the hemolytic complex, two were heat-labile, two were heat-stable, one of the latter inactivated by zymosan, the other by hydrazine or ammonia. Larger amounts of hydrazine or ammonia were required to inactivate the conglutinative activities of horse and bovine complements than their hemolytic properties for sensitized rabbit red cells. The question of whether there are a “hemolytic” and a “conglutinative” C′4 as suggested by Blomfield is discussed.