Chapter 1~ Overview of Hematology Flashcards
Branch of Medicine concerned primarily with studying the formed elements of blood and the blood-forming tissues
Hematology
from greek words ____ (blood) and ____ (studying of science)
haima and logos
process of stopping bleeding brought by the interaction of platelets, blood vessels and proteins circulating in the blood
Hemostasis
nutritive fluid that circulates through the body
blood
birth of the science of studying blood
17th century
Hematology as a science has grown enormously in the last 70 years:
~ includes study of hemostatic mechanisms
~ linked with “oncology”
~ new technologies on the cellular level
father of the art and science of medicine
Hippocrates
what are the 4 elements
fire, air, water, and earth
added the concept of cooking or “coction” of food in the stomach
Aristotle
taught the disease were caused by the condition “phletora”
Erasistratus
____ mean an excess of blood due to the presence of undigested food
phletora
He was the 1st to give an accurate description of the heart and blood vessels
Erasistratus
emphasized the importance of anatomy for medical practice
Aulus Cornelius Celsus
4 signs of inflamation
redness, heat, pain, and swelling
described blood and circulatory system
Claudius Galen
1st complete description of the circulatory system
William Harvey
discovered that erythrocytes are different from other cells
Swammerdam
first describe the human erythrocyte
Leeuwenhoek
first distinguished polymorphonuclear cells from other cells
Wharton Jones
Platelets were accurately describe by
Max Schultze
describe the first complete classification of leukocytes
Ehrlich
describe the morphology and function of platelets
Giulio Bizzozero
found the certain mixtures of acidic and basic dyes produced better staining
Romanowsky
established that hemoglobin carried oxygen and E.F.
Karl Ludwig
showed that CO2 was taken from tissues and released in the lungs
Pfluger
won the nobel prize for discovering the structure and function of hemoglobin
Max Perutz and John Kendrew
Functions of the blood
Respiration Nutrition Excretion Buffer Transports hormones Maintenance of a constant body temp Protection
pH of blood
7.35-7.45
Specific gravity of blood
1.045-1.065
thick and viscous due to
protein and cells
fluid due to
heparin
red due to
hemoglobin
fishy odor due to
iron
salty-sweet taste due to
NaCl and Glucose
50-60% of blood volume is
Plasma
