Understanding Blood: Composition, Functions, and Importance

Introduction

• Blood's significance and color explanation.
• Overview of lecture topics: blood composition, functions, production, conditions related to blood, and its relation to fitness and health.

What is Blood?

• Type: Liquid connective tissue.
• Components: Cells suspended in a liquid extracellular matrix (plasma).
• Related fluids: Lymphatic fluid, cerebrospinal fluid, interstitial fluid.
• Origin: Other body fluids are derived from blood and replenished by it.

Functions of Blood

Transportation

• Oxygen & CO2: Transports oxygen from lungs to cells, carries CO2 back to lungs.
• Nutrients: Transports from gastrointestinal tract to cells.
• Hormones: Delivers from endocrine glands to targets.
• Waste Products: Transports to lungs, kidneys, and skin for elimination.

Regulation

• Homeostasis: Maintains body fluid balance.
• pH Regulation: Through buffering; crucial pH range 7.35 - 7.45.
• Thermal Regulation: Sweating and fluid loss regulation.
• Osmotic Pressure: Influences water content in cells via electrolytes and plasma proteins.

Protection

• Clotting: Prevents excessive blood loss after trauma.
• Immunity: White blood cells and proteins defend against disease through phagocytosis and antibodies.

Characteristics of Blood

• Density & Viscosity: Denser and more viscous than water; slower flow.
• Temperature: ~38°C (100.4°F).
• pH: Slightly alkaline, crucial range (7.35 - 7.45).
• Color: Bright red (oxygenated), dark red/purplish (deoxygenated).
• Volume: ~8% of body weight. ~5.6L in males, ~4.5L in females.
• Exercise Effect: Increases blood volume; plasma increase first, then red blood cells.

Blood and Oral Health

• Connection: Poor oral health can affect cardiovascular health (e.g., endocarditis).
• Gum Disease: Links to heart disease and diabetes.
• Toothbrush Recommendation: Brand LYFEN Wave; 60° oscillation, soft bristles, effective plaque removal.

Blood Components

Plasma

• Percentage of Blood: ~55% of total blood volume.
• Composition: 91.5% water, 7% proteins, 1.5% solutes.
• Making Plasma: Water from drinking, proteins from amino acids (produced by the liver and white blood cells).
• Key Plasma Proteins:
  • Albumin: Transports hormones, fatty acids, drugs; maintains blood viscosity.
  • Globulins: Attacks viruses/bacteria; transports iron, lipids.
  • Fibrinogen: Essential for blood clotting.
• Solutes in Plasma: Electrolytes, nutrients, gases, hormones, vitamins, waste products.

Formed Elements of Blood

• Percentage of Blood: ~45% of total blood volume.
• Types: Red blood cells (erythrocytes), white blood cells (leukocytes), platelets (thrombocytes).
• Production Site: Red bone marrow (hematopoiesis).

Red Blood Cells (RBCs)

• Function: Carry oxygen to body tissues and cells.
• Production Rate: 2-3 million per second.
• Characteristics: No nucleus, flexible membrane, bi-concave shape, lots of hemoglobin.
• Hemoglobin: Oxygen-carrying protein; ~280 million molecules per RBC.
• Exercise Impact: Increased RBC count enhances oxygen transport and athletic performance.
• Anemia Types: Iron deficiency, vitamin B12/folate deficiency, hemorrhagic anemia.

White Blood Cells (WBCs)

• Function: Protect against infections and foreign invaders.
• Types: Various with specific functions (bacteria/virus defense, allergic reactions, memory of infections).

Platelets

• Function: Blood clotting and wound repair.
• Clot Formation: Consists of fibrin and trapped blood cells.
• Process: Platelets form a plug to stop bleeding and help repair blood vessel damage.

Conclusion

• Summary: Blood's vital functions and characteristics.
• Call to Action: Check LYFEN toothbrush; leave comments about the lecture.