Agglutination

Definition and stakes

Harry Marshall Ward, Vernon Herbert Blackman and Robert Muir,  1911 Encyclopædia Britannica (1910)

“ The phenomenon of agglutination depends essentially on the union of molecules in the bacteria—the agglutinogens—with the corresponding agglutinins, but another essential is the presence of a certain amount of salts in the fluid, as it can be shown that when agglutinated masses of bacteria are washed salt-free the clumps become resolved. The fact that agglutinins appear in the body at an early stage in a disease has been taken by some observers as indicating that they have nothing to do with immunity, their development being spoken of as a reaction of infection. ”
Source: Wikisource

Charles Bradfield Morrey,  The Fundamentals of Bacteriology

“ This clumping is spoken of as “agglutination” and the substances produced in the animal are called “agglutinins.” If blood cells are injected then “hemagglutinins” result: if bacterial cells “bacterial agglutinins” for the particular organism used as “glanders agglutinin” for Pfeifferella mallei, “abortion agglutinin” for Bacterium abortus, “typhoid agglutinin” for Bacterium typhosum, etc.
The phenomenon may be observed either under the microscope or in small test-tubes, that is, either microscopically or macroscopically.
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Source: Gutenberg

E. R. Stitt,  The diagnostics and treatment of tropical diseases (1922)

“ Ordinarily, thirty minutes is a sufficient time to wait before reporting the absence of agglutination. Agglutination is more rapid at body temperature than at room temperature. In reporting agglutination, always give time and dilution. It is absolutely necessary that a control preparation be prepared in every instance; that is, one with the bacterial culture alone or with a normal serum of the same dilution as the lowest used. Some normal sera will agglutinate in 1 to 10 dilution, and group agglutinations (as paratyphoid with typhoid serum) may occur in 1 to 40 or possibly higher. ”
Source: Gutenberg

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