Categorization 2 points
Classify the following antibody characteristics as related to carbohydrate or protein antigens.
Antibodies to Carbohydrate Antigens
Often naturally occurring antibodies
IgM antibodies usually react best at room temperature
Usually IgM antibodies to respective antigens; can be IgG, or both
IgM antibodies usually cause direct agglutination with respective antigens
Some IgM antibodies may initiate the activation of complement, noting this on the surface of red cells if AHG reagent contains anti-C3
Antibodies to Protein Antigens
Usually produced as a result of exposure to foreign antigens through pregnancy, transfusion, or transplantation
IgG antibodies usually react best at 37C
IgG antibodies attach to respective antigens, failing to demonstrate direct agglutination
Usually IgG antibodies to respective antigens
Possible answers
AHG reagent used to demonstrate agglutination (indirect method) when antibody attaches to respective antigen