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