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Chapter 14: Blood

Chapter 14: Blood. Part I Blood and Blood Cells (Red Blood Cells). Introduction. Functions 1. 2. 3. 4. Cardiovascular System 1. 2. 3. Introduction. Whole blood composition Formed elements 1. 2. 3. Plasma 1. 2. Blood Volume and Composition.

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Chapter 14: Blood

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  1. Chapter 14: Blood Part I Blood and Blood Cells (Red Blood Cells)

  2. Introduction • Functions 1. 2. 3. 4. • Cardiovascular System 1. 2. 3.

  3. Introduction • Whole blood composition • Formed elements 1. 2. 3. • Plasma 1. 2.

  4. Blood Volume and Composition • Volume varies (~8% body weight) 1. 2. 3. • Composition 1. 2.

  5. Fig. 14.1

  6. The Origin of Blood Cells • Originate in red bone marrow 1. 2. 3.

  7. Fig. 14.3

  8. Characteristics of Red Blood Cells 1. 2. 3. Biconcave discs a. b. c.

  9. Fig. 14.4

  10. Characteristics of Red Blood Cells • Contain Hemoglobin 1. 2. 3. Responsible for red color a. b. c.

  11. Characteristics of Red Blood Cells • Have nuclei during development, extrude as mature 1. 2. • Lack mitochondria 1. 2. 3.

  12. Characteristics of Red Blood Cells • Sickle Cell Disease 1. 2. 3. 4. 5. Treatments a. b. c.

  13. Red Blood Cell Counts • Number of RBC per cubic millimeter (mm3) • Adult female: • RBCC or RCC 1. 2.

  14. Red Blood Cell Production and Its Control • Erythropoiesis 1. 2. Embryo- 3. After fetal development- • Erythrocytosis 1. 2. 3.

  15. Fig. 14.6

  16. Dietary Factors Affecting Red Blood Cell Production • Vitamin B12 and folic acid 1. 2. • Iron 1. 2. 3. • Anemia 1. 2. Symptoms a. b. 3.

  17. Fig. 14.7

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