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

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

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

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

Fig. 14.1

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

Fig. 14.3

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

Fig. 14.4

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

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

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

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

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

Fig. 14.6

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

Fig. 14.7