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. 1985 Oct;22(4):659–661. doi: 10.1128/jcm.22.4.659-661.1985

Cryopreserved erythrocytes in clinical laboratory hemagglutination and hemagglutination inhibition tests.

R K Maes, M M Hayes, J P Newman
PMCID: PMC268488  PMID: 4077971

Abstract

Various concentrations of pig, guinea pig, chicken, and turkey erythrocytes (RBCs) were cryopreserved and compared with fresh RBCs in hemagglutination and hemagglutination inhibition tests. Hemagglutination and hemagglutination inhibition titers obtained with cryopreserved or fresh RBCs from the same donor differed by not more than one twofold dilution. RBCs cryopreserved at a concentration of less than or equal to 12.5% gave the highest percent recovery upon thawing.

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Selected References

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