Study on the Characteristics of Blood Agglutination Based on Microscopic Images

In this paper, we mainly use the ability of lectin molecules to bind specifically to the sugar molecules on the cell surface to study the changes in the associated laws of lectin blood agglutination, so as to widely apply lectin to biology, medicine and other aspects. By collecting the dynamic change information of blood agglutination with lectin under the microscope, we use the image with the information in Gaussian filter to extract I_B component for image enhancement and then get Cr component by obtaining the ycrcb image. In the next, we use Or operations with the two components after the top-hat and bottom-hat transformation, the edge detection of the Canny operator and the Morphological operations separately. Finally, the cell segmentation statistics are performed by Watershed operations. It is obtained from the results of statistical analysis that the addition of lectin will affect the cell grouping rate. Although the cell agglutination is random, the grouping rate tends to be highest when the lectin concentration reaches about 250 ug/mL. We can also get that the fusion rate was positively correlated with the lectin concentration and the speed of cell aggregation is directly related to the lectin concentration and the lectin concentration is more, the reaction time of the cell agglutination process is shorter. The results of this paper fully confirm the agglutinin characteristics and provide a new observation and monitoring method for the study of the action of agglutinin on blood.