Studies on the Inhibitory Action of Sugar and Polyatomic Alcohol for the Heat-inactivation of Com­plement

1) When guinea pig serum was warmed at about 65°C, part of its protein became denatured resulting in the formation of a colloidal component C, which has approximately the same electrophoretic mobility as that of α-globulin. 2) The electrophoretic examination shows that the serum heated at 65°C after adding the glucose is devoid of colloidal component C. 3) The inhibitory action of sugar and polyatomic alcohol on the heat inactivation of complement is galactose> saccharose > glucose> sorbit > mannit > glycocoll> glycerin in descending order. The inhibitory action of sugar and poly atomic alcohol on molecular aggregation by heating is of the same order as complement activity.