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A Note on the Capacity of Boiled Erythrocytes to Remove Agglutinins

From the Evans Memorial (Massachusetts Memorial Hospitals), and Boston University School of Medicine

Abstract

Experiments with boiled human and chicken erythrocytes seem to indicate that boiling almost completely destroys the capacity of the agglutinogens M and N to react specifically with their agglutinins as was also the case with the rabbit agglutinogens H₁ and H₂.