Agglutination Changes in Ageing Germ Cells

Abstract

A. When freshly shed eggs of Arbacia were physiologically ripe (not overripe) and then aged in sea water at 20° C. there occurred a profound series of changes in agglutination. Three phases may be readily distinguished. In the first phase there was a progressive and marked increase in agglutination, reaching a maximum of about 200% in 3 to 5 hours. This increase is due to a corresponding increase in liberation of agglutinin. In the second phase there was a progressive decrease in agglutination, namely, from about 5 hours to 24 hours. This decrease is associated with a decrease in agglutinin. In the third phase there was continued decrease in agglutination, due to liberation of anti-agglutinin.

When eggs were overripe at the time of shedding, corresponding portions of the first or even second phase did not occur. These phases took place prior to shedding.

Overripening gave rise to the same kind and the same intensity of changes whether within or without the body.

B. When freshly shed sperm from different freshly collected males were aged at 20° C. and tested at each age under strictly comparable conditions, by either the same egg water or by freshly shed ripe eggs, agglutination was widely different. There were 3 phases. In the first there was practically no change, i. e., from 0 to about 3 hours. In the second, agglutination increased progressively and markedly, from the third to the twenty-fourth hour. The average increase was 120%. In the third phase there was a rapid and progressive decrease in agglutination.

When the freshly shed sperm were overripe, or were precociously overripened by high temperature, corresponding portions of the first or second phase were not evidenced.

C. When the freshly shed eggs and sperm were not overripe, and the same germ cells tested at successive ages, under strictly comparable conditions, there occurred the same cyclical increase, then decrease in agglutination.