Thermostability of Heat-Stabile Components of Complement.

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Abstract
From the accompanying graph it is seen that the fourth component is relatively more heat-stabile than the third component. The addition of 10% NaCl to the complement prior to heating markedly diminishes the thermostability of the fourth component, while this effect is not noted in the case of the third component, except that in the presence of 10% NaCl the third component is completely inactivated at 60° C while in the absence of the salt a temperature of 62° C is required. It is also observed that the fourth component is inactivated at 65° C while the third component is inactivated at 62° C. From these findings it is evident that the third component is more intimately associated with the serum proteins than is the fourth component. It is therefore suggested that in the routine inactivation of complement for various serological purposes, inactivation be accomplished at 54° C instead of the customary 56° C, provided the temperature control is adequate.

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