“…Since the critical micellar temperature is > 3 7 O for most poorly soluble long chain fatty acids (19), a suspension state, rather than a micellar state, is anticipated. Inspection of data (7,8,10,18) correlating platelet aggregating activity with free fatty acid chain length leads to the generalization that aggregating activity is negligible below '214, with activity increasing markedly with chain lengths up to (220; i.e., the fatty acids least likely to form micelles exhibit the greatest platelet aggregating activity. This trend holds for both saturated and unsaturated fatty acids when the aggregation of washed platelet preparations in uitro is examined (9,10,20).…”