THE ANTICOAGULATIVE ACTION OF ORGANIC ACIDS, AND OF HEPARIN AND THE ORGANIC BASE, DIETHYLAMINE

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Abstract
Organic acids inhibited the coagulation of plasma to a degree directly proportional to their titratable acidity. Molecular solns. of citric acid were 3 times, and those of oxalic or succinic acid twice, as active as lactic, pyruvic, or galacturonic acids. Carboxyl or sulfonic acids are equally effective. Monocarboxyl amino acids were inactive; dicarboxyl amino acids inhibited coagulation to the same degree as monobasic acids. The ureides, alloxan and parabanic acid, titrated as monobasic acids; they acted like the monocarboxyl acids, as did cysteine hydrochloride. The inhibiting doses of these organic acids and Na oxalate were chemically equivalent. An equivalent amt. of NaOH neutralized the anticoagulative action of all but oxalic acid, including cysteine hydrochloride. Heparin, 10-20 times more active than the organic acids, was not neutralized by NaOH but was neutralized by HC1 or, in the presence of CaCl2, by cephalin in directly proportional amounts. Heparin prevented the reaction between cephalin, protein, and CaCl2. The organic base, diethylamine, was twice as effective in inhibiting clotting as the organic acids and its effect was neutralized by HC1 and by cephalin and CaCl2 in the same manner and degree as was heparin.

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