As I understand it, unoxygenated blood has that metallic taste to it because of the iron based hemoglobin. I was wondering... after the blood is oxygenated, does the metallic taste go away? Or do any other changes occur? Might sound like a weird question, but I'm seriously curious and want to know.
2006-11-10 20:27:02 · 3 answers · asked by Anonymous in Science & Mathematics ➔ Biology
Well, if you're serious then, practically, you cannot taste deoxygeneted blood (wonder how you say its "metallic")
bcoz of the fact, that as soon as it will come out of vein it will get oxygenated with oxygen from atmosphere...
(the very reason you see red blood coming out when u cut your hand even though its color is blue {you can see})
2006-11-10 20:33:56 · answer #1 · answered by Anurag 2 · 0⤊ 2⤋
File Format: Microsoft Word - View as HTML
Describe the difference between exocrine glands and give examples of each. ... Compare and contrast the characteristics of oxygenated vs unoxygenated blood. ...
www.sotc.org/resources/PN/Anatomy
2006-11-10 22:37:50 · answer #2 · answered by karlyk721 3 · 0⤊ 0⤋
mmmmmmmmmmh fresh blood! i prefer mine without oxygen,i think it makes it too sweet!
2006-11-10 20:36:23 · answer #3 · answered by Anonymous · 0⤊ 1⤋