Effect of Fatty Acid Salts on Reactivity of Albumin Preparations with Sera Containing Albumin Auto‐agglutinating Factor

Abstract

Two sera containing albumin auto‐agglutination factor (AAF) were tested with non‐reactive albumin preparations to which various concentrations of the salts of different monocarboxylic fatty acids and other heat stabilizers of albumin had been added. The salts were also added directly to the sera in the absence of extraneous albumin. The ability to convert a nonreactive albumin preparation, or the patient's own serum, to reactivity appeared to be a general property of fatty‐acid salts with aliphatic chains between three and eight carbons in length.