does blood solidiy when it becomes hot?

Answer 1

You don't know?!

Answer 2

Anything that denatures the protein in blood, such as heat, can cause solidification. Chemicals such as dilute acid can also coagulate blood. That doesn't mean it will become hard. In a sense, blood becomes "hard" after it is taken from the body due to the process of clotting. Clotted blood initially is a firm mass. Over time the clot will contract and the liquid portion will separate, leaving the red blood cells, white blood cells and platelets.

Answer 3

I think yes and no. But first it would fall out a red, slurmy mass. Why. first at temperatues at about 45-50°C (about 120F) the Proteins will degenerate (or harden), like a egg in a pan and sink to the ground. with more temperatur the water part (at all 90% of the blood-mass) is starting to cook. If the Temp. is hold over 100°C (212°F) as long as the hole water is vaporized, the rest is gone heating and drying.

But: never try to test this, wether with your nor with any blood. first it is totaly loony. secound its' stinking worser then anything you smelled

Answer 4

The only way to solidify blood is to freeze it. It clots (pudding-like consistency, not exactly solidify) if left for a certain period of time even at room temp., cooler temp. or slightly warm temp. due to a physiologic process called HEMOSTASIS. That's why they add anticoagulants (i.e. EDTA or Na Citrate) in the test tube when blood is drawn for certain blood tests to avoid blood clotting regarless of temperature with the exemption of extreme temp ofcourse.

Now, if blood gets too hot as in cooking temperature it gets dry and denatured. The remaining solid residue appears like a dark brown soft sponge with air pockets from bubbles (when boiled) unless you mix it continously and it will look like overly beaten dark brown scramblled egg. When you add water, salt,vinegar and green pepper to it, it will be a good blood porridge soup. Hmmmmmm......

Answer 5

Blood is a Liquid so (most*) liquids become solid as they cool, not when they heat up.

From the article below it appears that the more it heats up the more the "water" separates from it...but as it dries or "cool" it sets or "solidifies

but NO As a liquid it can only be solid when cooled or frozen or dried from heating.

human blood is made up of 3 major components red blood cells, white blood cells, and plasma. It also is made up of Platelets.

Answer 6

No, what happen is when you heat the blood up to 40ºC, the blood proteins start to desnature and lose their forms. When the blood is back to a normal temperature, those proteins cant rearranje anymore what will let the blood like a toothpaste.

Answer 7

Blood contains protein, which will coagulate when it is cooked. Try grilling a very lean hamburger sometime and you will see. Even when there is no fat to speak of, the blood will still ooze out and cook into a sort of jelly. Granted, it sounds kind of disgusting, but it's edible (not kosher, though!) and not harmful to eat.

Answer 8

Yes in the same way as eggs solidify. Some people even eat it solidified ex blood pudding, the clotty looking stuff on burgers...

Answer 9

No, but you might be thinking of the thickening of the blood due to lack of water when you are dehydrated. This is a dangerous situation so be sure to remain well hydrated when you're sweating.

Answer 10

When it reaches its freezing point it will solidify, but blood's already warm, so heat (obiously) wouldn't cause it to become solid.

Answer 11

Blood consolidates when it contacts oxygen. It should solidify in any earthly temperature environment.