Experimental study of blood with different type

AbstracObjective: To investigate the change in the free hemoglobin content （fHb） in different time points in type A and type B whole blood added with type O whole blood in different doses at 37.Methods: Two lots of 200ml each of type A and type B whole blood preserved at 4 for 24 hours were randomly sampled and put in 60ml. The sample was added by type O whole blood with anti-A and anti-B antibodies （titer of 1: 64） in dose of 9ml, 12ml, 15ml and 18ml and was then put into 100ml plastic bag for mixing before being incubated at 37. The mixed blood was shaked every 15 mins. Results: After the type A and B whole blood were added by type O whole blood, the fHb was The fHb in the mixed blood was determined on 1, 2, 4, 8, 12 and 24 hours after the mixing.obviously different among different time points at 37（P＜0.05）. The fHb in type A whole blood was significantly different among different time points after mixing but that in type B blood was no difference. When type O blood was added to type A and B whole blood, the fHb between type A and B blood was different within 4 hours but no during 8-24 hours. There was no difference in fHb when the type A and B whole blood were added by different amounts of type O blood containing anti-A and anti-B antibodies（P＜0.05）. Conclusion: The fHb would not increase within 24 hours when the blood receiver with 50kg body weight and type A or type B blood received 1200ml type O blood quickly. The fHb in different individuals with type A was different evidently but was no difference in those with type B. In addition, the RBC could be obviously affected by temperature, which indicated that the harvested blood should be put in the refrigerator at 4 as soon as possible. As a result, the metabolism in RBC decreased and the lifespan of RBC prolonged.