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The Effect of Heat on the Clotting of Plasma by Staphylococcal Coagulase and by Thrombin with Particular Reference to the Protective Action of Glycine

Published online by Cambridge University Press:  15 May 2009

J. Gordon  and
G. C. Turner
J. Gordon
Affiliation:
Department of Bacteriology, The School of Medicine, Leeds 2
G. C. Turner
Affiliation:
Department of Bacteriology, The School of Medicine, Leeds 2
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1. Plasma heated to 56° C. for 4 min. is not clotted by staphylococcal coagulase or thrombin, but when heated in the presence of glycine remains sensitive to the action of these clotting agents.

2. With glycine, plasma no longer clots after heating at 62° C.

Information

Type
Research Article
Information
Journal of Hygiene , Volume 53 , Issue 2 , June 1955 , pp. 129 - 132
Copyright
Copyright © Cambridge University Press 1955

References

Duthie, E. S. (1954). Evidence for two forms of staphylococcal coagulase. J. gen. Microbiol. 10, 427.CrossRefGoogle ScholarPubMed
Gordon, J. (1953). The protective action of some amino acids against the effect of heat on complement. J. Hyg., Camb. 51, 140.CrossRefGoogle ScholarPubMed
Smith, W. & Halb, J. H. (1944). The nature and mode of action of staphylococcus coagulase. Brit. J. exp. Path. 25, 101.Google Scholar