| Abstract: | Hemagglutination by extract of fava bean was inhibited by 5-percent d-glucose, d-fructose, or maltose, but not by 5-percent d-galactose or lactose. Failure to inhibit seems to reflect the presence of a hydroxyl group at the carbon No. 4 position. Hemagglutination was enhanced by dextran of high molecular weight, but not by dextran of low molecular weight. The finding supports the hypothesis that large molecular size explains the enhancement by gum acacia of hemagglutination by fava bean. |
