Thrombase—its preparation and properties

Abstract

The preparation and properties of thrombase (fibrin ferment) were first described by Schmidt (1872). Serum was treated with 20 volumes of alcohol, and mixture allowed to react for at least a fortnight and preferably for three months. The precipitate was dried over sulphuric acid and extracted with water. This aqueous extract, added to a liquid containing fibrinogen and paraglobulin, which did not coagulate spontaneously ( i. e. , hydrocele fluid), rapidly produced coagulation. According to schmidt the reaction was due to a ferment since the rapidity of coagulation was profoundly influenced by the amount of the solution added, although the total fibrin separated remained constant in amount. Since that time a considerable amount of work has been done to investigate the phenomena observed in blood coagulation. As a result two distinct hypotheses have been advanced as to the place of thrombase in blood coagulation: ( a ) thrombase is the final cause of blood coagulation. The first hypothesis has been adopted by many observers notably Howell (1910), Bordet (1920) and Pickering (1928). The second hypothesis was originally put forward by Wooldridge (1886) who regarded blood coagulation as caused by the union of two antagonistic colloids obtained respectively from the blood and the tissues. The hypothesis has been adopted by Mills (1921), who considers that the action of thrombase only enters into the coagulation process in the concluding stages—that is, after a portion of the fibrinogen of the blood has reacted with a tissue protein to form fibrin. Nolf (1905) regards thrombase as an incomplete form of fibrin which is changes into the complete from by union with fibrinogen.