Effect of heating on CO content in the blood

✍ Scribed by Yamamoto, Keiichi ;Kuwahara, Chiemi

• Publisher: Springer-Verlag
• Year: 1980
• Tongue: English
• Weight: 376 KB
• Volume: 85
• Category: Article
• ISSN: 1437-1596
• DOI: 10.1007/bf00201290

✦ Synopsis

Rabbit blood (2 ml) containing varying concentrations of COHb in an unsealed glass vessel (35 ml) was heated in a water bath and a change in CO content was determined gas chromatographically. Four temperatures (55°C, 75°C, 90°C, 100°C) and three exposure times (15min, 30min, 45 min) were used. To the 55°C-group alone, experiments with longer exposure times (65min, 85min) were added extra. When blood was heated at 55°C, it remained fluid even after the longest exposure time, while heating at temperatures above 75°C coagulated blood at all times during exposure. Coagulated blood was stirred with a needle or cut into pieces with a scissor before being mixed with potassium ferricyanide solution. Thermal coagulation was divided into three degrees by the appearance after CO releasing procedures had been finished. Blood that had formed smooth solution with degassing agent was classified into the first degree. On the other hand, in higher degrees, coarse pieces of coagulated blood were observed in the solution. In the third degree, blood that had been cut into pieces did not change its initial shape in spite of vigorous stirring. With fluid blood, the loss of CO was at most 20%, whereas blood of the third degree had lost 65-95% of CO initially present.

The applicability of a spectrophotometric method devised by van Kampen et al. to the heated sample was discussed.