Blood viscosity
Blood Viscosity
Blood viscosity (pronunciation: /blʌd vɪˈskɒsɪti/) refers to the internal resistance of blood to flow, which is directly proportional to the cohesive attractive force between its particles. It is a crucial factor in hemodynamics as it affects the blood's ability to transport oxygen and other essential nutrients to the body's tissues.
Etymology
The term "blood viscosity" is derived from the Latin word "viscositas", meaning "stickiness", and the Greek word "haima", meaning "blood".
Factors affecting blood viscosity
Blood viscosity is influenced by several factors, including:
- Hematocrit: The proportion of blood volume that is occupied by red blood cells. An increase in hematocrit levels can lead to an increase in blood viscosity.
- Plasma Proteins: The concentration of proteins in the blood, particularly fibrinogen and globulins, can affect blood viscosity.
- Blood Temperature: As the temperature of the blood increases, its viscosity decreases.
- Blood pH: Changes in the pH of the blood can also affect its viscosity.
Clinical significance
Abnormal blood viscosity can lead to various health conditions. High blood viscosity, or hyperviscosity syndrome, can cause reduced blood flow and oxygen delivery, potentially leading to conditions such as stroke or heart attack. On the other hand, low blood viscosity can lead to excessive bleeding and poor clot formation.
Related terms
- Hemodynamics: The study of blood flow or the circulation.
- Hyperviscosity syndrome: A clinical syndrome characterized by increased blood viscosity.
- Hematocrit: The volume percentage of red blood cells in blood.
- Fibrinogen: A protein in vertebrates that helps in the clotting of blood.
- Globulins: Any of a group of proteins in the blood, identified by their position after serum protein electrophoresis.
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