An Assessment of a Rapid Microwave Thawing Procedure for Frozen Red Blood Cells.
Abstract
Paired units of frozen red blood cells (RBC) were thawed in a conventional 42 deg C waterbath and a microwave oven in order to determine the suitability of the microwave method for thawing RBC. A structurally modified microwave oven equipped with rotating mixing arms and temperature sensors was used. Measurements of freeze-thaw-wash recovery, supernatant potassium, osmotic fragility, adenosine 5'-triphosphate and 2,3-diphosphoglycerate revealed no significant differences (p greater than or = 0.05) between the thawing methods. Microwave-thawed RBC units had significantly increased levels of supernatant hemoglobin and white blood cells. The elevated white blood cell counts artificially reflected microaggregate formation. Overall, the microwave-thawed RBC were similar to the waterbath-thawed control RBC indicating that the functional and biologic integrity of the blood was not altered by the electromagnetic radiation. Thawing time averaged one-fifth as long using the microwave oven making this thawing method an attractive, time-saving alternative to the currently used waterbath method.
Document Details
- Document Type
- Technical Report
- Publication Date
- Aug 01, 1992
- Accession Number
- ADA258576
Entities
People
- Dianne C. Davis
Organizations
- Air Force Institute of Technology