Brine Pork Chops For The Best Flavor. A basic brine of three-quarters of a cup salt to one gallon of water is a good starting point for a pork chop brine. One gallon of brine is enough for three to four pounds of pork chops.Herbs, spices and fruit juice or alcoholic beverages can be added to the mix to up the flavor profile of the smoked pork chops.Here's one of my favorite pork chop brine recipes that I use with one inch thick loin chops.ne gallon of brine is enough for three to four pounds of pork chops. Herbs, spices and fruit juice or alcoholic beverages can be added to the mix to up the flavor profile of the smoked pork chops. Here's one of my favorite pork chop brine recipes that I use with one inch thick loin chops.
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cross agglutination the agglutination of particulate antigen by antibody raised against a different but related antigen; see also group a. group agglutination agglutination of members of a group of biologically related organisms or corpuscles by an agglutinin specific for that group.gglutination (ÉglÅÅÂ´tinÄÂ´shÉn) , n the aggregation or clumping together of cells as a result of their interaction with specific antibodies called agglutinins, commonly used in blood typing and in identifying or estimating the strength of immunoglobulins or immune sera.