CHAPTER XVI 

 BLOOD ANALYSIS 



THE study of the composition of the blood under various normal and 

 pathological conditions has received great impetus from the development 

 of methods for blood analysis which require but small amounts of 

 material and yet give accurate results. Many facts of physiological 

 as well as clinical importance have thus been made available. Some 

 typical examples of data obtained in this way are given in the following 

 table: 



COMPOSITION OF NORMAL BLOOD AND OF THE BLOOD IN CERTAIN 

 PATHOLOGICAL CONDITIONS 1 



1 Results are expressed as milligrams per 100 grams of blood unless otherwise indicated. 

 Some of the figures given are based upon but few analyses and may not be entirely charac- 

 teristic. The data here tabulated have been compiled from the work of many observers. 

 The following may be particularly mentioned: Myers ^and Fine: Jour. Biol. Chem., 20, 

 391, 1915; Post-Graduate, 1914-15; reprinted as "Chemical Composition of the Blood in 

 Health and Disease," New York, 1915; Folin and Denis: Jour. Biol. Chem., 14, 29, 1913; 

 13, 469, 1913; 17, 487, 1914; Arch. Int. Med., 16, 33, 1915; Christian, Frothingham and 

 Wood: Am. J. Med. Sci., 150, 655, 1915; Greenwald: Jour. Biol. Chem., 21, 29, 1915; Van 

 Slyke and Meyer: Jour. Biol. Chem., 12, 399, 1912; Bloor: Jour. Biol. Chem., 23, 317, 1915; 

 Marriott: Jour. Biol. Chem., 16, 293, 1913; 18, 507, 1914. 



2 A short time after a meal rich in fat the blood may contain considerably more fat. 



270 



