When fresh meat, or blood, is boiled the colour changes from the red of oxyhaemoglobin to a dull, brownish colour. The change of colour is due to splitting up of oxyhaemoglobin into coagulated proteid and haematin, which are precipitated. The dark colour of haematin, mixed with the white...
Standl T, Horn P, Wilhelm S, et al .: Bovine haemoglobin is more potent than autologous red blood cells in restoring muscular tissue oxygenation after profound isovolaemic haemodilution in dogs. Can J Anaesth 1996, 43: 714–723.Standl T, Horn P, Wilhelm S, Greim C, Freitag M, ...
Measurement of peripheral venous oxyhaemoglobin saturation by near infra red spectroscopy and venous occlusion : C.W. Yoxall, A.M. Weindling, Neonatal Intensive Care Unit, Liverpool Maternity Hospital, Oxford Street, Liverpool, L7 7BN, UK
Safe blood transfusion requires compatibility testing of donor and recipient to prevent potentially fatal transfusion reactions. Detection of immunoglobulin G (IgG) antibodies requires incubation at 37 °C, often for up to 15 minutes. Current incub
Yoxall C W,Weindling A M.Measurement of peripheral venous oxyhaemoglobin saturation by near infrared spectroscopy and venous occlusion. Early Human Development . 1995C.W.Yoxall,A.M.Weindling.Measurement of peripheral venous oxyhaemoglobin saturation by near infra red spectroscopy and venous occlusion....