Hawkins J D
Immunology. 1965 Aug;9(2):107-17.
K, Cs, Mg and Ca all reduce the velocity of the precipitin reaction relative to that observed in the presence of equal concentrations of Na. The nature of the anion in the medium affects the velocity even more strongly, the velocity being greatest in the presence of F and least in the presence of I. The inhibitory power of anions runs in parallel with their position in the lyotropic series. The polyhydroxy compounds sucrose, glucose, fructose, mannitol -inositol and glycerol also reduce the velocity of the precipitin reaction at concentrations of 0.3 M and higher. They also decrease slightly the amount of material that is eventually precipitated. Urea inhibits in a manner similar to the polyhydroxy compounds, but simple amides such as formamide, N-methyl-formamide and N,N-dimethyl-formamide are much more powerful inhibitors, so that inhibition can be demonstrated at concentrations as low as 0.02 M. An attempt is made to explain these effects in terms of known facts about the combination and precipitation of antigens and antibodies.
相对于在等浓度钠存在下所观察到的情况，钾、铯、镁和钙都会降低沉淀素反应的速度。介质中阴离子的性质对反应速度的影响更为显著，在氟存在时反应速度最快，而在碘存在时最慢。阴离子的抑制能力与其在感胶离子序中的位置平行。多羟基化合物蔗糖、葡萄糖、果糖、甘露醇、肌醇和甘油在浓度为0.3M及更高时也会降低沉淀素反应的速度。它们还会略微减少最终沉淀的物质的量。尿素的抑制方式与多羟基化合物类似，但简单的酰胺如甲酰胺、N-甲基甲酰胺和N，N-二甲基甲酰胺是更强效的抑制剂，以至于在低至0.02M的浓度下就能表现出抑制作用。人们试图根据关于抗原和抗体结合及沉淀的已知事实来解释这些效应。
