Chapter 14: Blood
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Transcript of Chapter 14: Blood
Chapter 14: Blood
Part I
Blood and Blood Cells(Red Blood Cells)
Introduction
• Functions1.2. 3. 4.
• Cardiovascular System1. 2. 3.
Introduction
• Whole blood composition– Formed elements
1.
2.
3.
– Plasma 1.
2.
Blood Volume and Composition• Volume varies (~8% body weight)
1.
2.
3.
• Composition1.
2.
Fig. 14.1
The Origin of Blood Cells
• Originate in red bone marrow1.
2.
3.
Fig. 14.3
Characteristics of Red Blood Cells
1.
2.
3. Biconcave discsa.
b.
c.
Fig. 14.4
Characteristics of Red Blood Cells
• Contain Hemoglobin1.
2.
3. Responsible for red color a.
b.
c.
Characteristics of Red Blood Cells
• Have nuclei during development, extrude as mature1.
2.
• Lack mitochondria1.
2.
3.
Characteristics of Red Blood Cells
• Sickle Cell Disease1.
2.
3.
4.
5. Treatmentsa.
b.
c.
Red Blood Cell Counts
• Number of RBC per cubic millimeter (mm3)
• Adult female:
• RBCC or RCC1.
2.
Red Blood Cell Production and Its Control
• Erythropoiesis1.
2. Embryo-
3. After fetal development-
• Erythrocytosis1.
2.
3.
Fig. 14.6
Dietary Factors Affecting Red Blood Cell Production
• Vitamin B12 and folic acid1. 2.
• Iron1. 2. 3.
• Anemia1. 2. Symptoms
a. b.
3.
Fig. 14.7