THE EFFECT OF HEAT ON ANTIBODIES

Abstract

Heating rabbit serum at 65[degree]C. for 20 min. diminished the activity of agglutinin, hemolysin, and precipitin. As temp. was increased more of antibody was inactivated. When temp. was increased to 70[degree], bacterial agglutinin was more stable than precipitin and hemolysin; 75[degree] completely inactivated somatic bacterial agglutinin and precipitin, but flagellar and red cell agglutinins and hemolysin remained active. At 80[degree], red cell agglutinin no longer reacted, but some hemolysin and flagellar agglutinin still remained. Flagellar agglutinin was not completely destroyed at 85-90[degree].