Suggested Lecture Outline
I. Overview: Blood Composition and Functions (pp. 632–633; Fig. 17.1)
A. Components (p. 632; Fig. 17.1)
2. Blood that has been centrifuged separates into three layers: erythrocytes, the buffy
coat, and plasma.
1. Blood is a slightly basic (pH = 7.35–7.45) fluid that has a higher density and viscosity
than water, due to the presence of formed elements.
1. Blood is the medium for delivery of oxygen and nutrients, removal of metabolic
wastes to elimination sites, and distribution of hormones.
3. Blood protects against excessive blood loss through the clotting mechanism and from
infection through the immune system.
II. Blood Plasma (p. 633; Table 17.1)
A. Blood plasma consists of mostly water (90%) and solutes including nutrients, gases,
hormones, wastes, products of cell activity, ions, and proteins (p. 633; Table 17.1).
B. Plasma proteins account for 8% of plasma solutes (p. 633).
1. Albumin constitutes roughly 60% of plasma proteins and functions as a carrier, a
pH buffer, and an osmoregulating protein.
III. Formed Elements (pp. 634–646; Figs. 17.2–17.12; Table 17.2)
A. Erythrocytes (Red Blood Cells) (pp. 634–640; Figs. 17.2–17.8; Table 17.2)
1. Erythrocytes, or red blood cells, are small cells that are biconcave in shape, lack nuclei
and most organelles, and contain mostly hemoglobin.
2. Erythrocytes function to transport respiratory gases in the blood on hemoglobin.
a. The normal range for hemoglobin in the blood is 13–18 g/100 ml.
3. Hemoglobin is a protein consisting of four polypeptide chains, globin proteins, each
with a ringlike heme.