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

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

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

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

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 Cells1. 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 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 2. 3.

15. Fig. 14.6

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

17. Fig. 14.7