Just start­ing to write my diploma the­sis I was search­ing for a recipe of SAGM. After search­ing about 30 min­utes in the Inter­net I decided to ask Noemi. Thanks to Noemi I can pub­lish this recipe for SAGM solution.

For 100 ml of SAGM take

• 0.900 g Dex­trose (monohydrate)
• 0.877 g NaCl
• 0.0169 g Adenine
• 0.525 g D-Mannitol

and dis­solve it in water.

But for what are these addi­tives good for?
In SAGM RBCs can be stored up to 42 days. It con­tains S = saline, A = ade­nine, G = glu­cose or dex­trose, M = Man­ni­tol. NaCl is respon­si­ble for the right osmo­lar­ity. Adenin iin­flu­ences the ATP level in RBCs. Glu­cose or dex­trose is essen­tialy for the nutri­tion of RBCs. Man­ni­tol decreases the lysing rate of RBCs by sup­port­ing the integrity of the cell membrane.

Tech­no­rati Tags: SAGM SAG-M S.A.G.M. biol­ogy blood RBC

Just start­ing to write my diploma the­sis I was search­ing for a recipe of SAGM. After search­ing about 30 min­utes in the Inter­net I decided to ask Noemi. Thanks to...