CIRCULATORY SYSTEM

1 - superficial temporal
2 - occipital
3 - maxillary
4 - vertebral
5 - facial 
6 - lingual
7 - common carotid
8 - subclavian
9 - arch of aorta
10 - superior vena cava
11 - heart 
12 - superior mesenteric
13 - inferior vena cava
14 - liver
15 - renal
16 - kidneys
17 - spleen
18 - radial 
19 - ulnar
20 - common iliac
21 - hypogastric
22 - external iliac
23 - femoral
24 - saphenous right
25 - popliteal
26 - post, tibial
27 - anterior tibial
28 - saphenous left
29 - dorsalis pedis
30 - dorsalis venous
31 - arcuate

VITAL NUTRIENTS
Calcium regulates and assists the smooth functioning of the heartbeat. Magnesium and calcium nourish the circulatory system.

Phosphorus is essential for proper blood circulation, regulation of blood pressure levels and heart muscle contractions.

Potassium is essential for the heart muscle, proper blood circulation, heart muscle contractions and a regular heartbeat.

Iron is required to carry oxygen.

Magnesium assists nerve impulses for the heart.

Silicon assists blood circulation.

Iodine protects against heart palpitations.

Sodium maintain blood pressure.

Vanadium regulates blood circulation.

Vitamin E promotes the ability of red blood cells to carry oxygen, it assists the heart muscles to use oxygen more efficiently and protects against blood clots.

Vitamin C and P promote strong blood capillaries. Vitamin P is a rarely used collective term for a plant classification known as flavonoids, or bioflavonoids -- the terms more commonly used. What foods are high in vitamin P?
Flavonols: Vegetables, fruits, onions, grape seed, pine bark.
Flavanones: Citrus fruit, licorice.
Flavones: Celery, parsley, red peppers, chamomile, mint, ginkgo biloba.
Flavanolols: Milk thistle, propolis.
Flavanols: Tea, cocoa, chocolate, azaleas, grape seed.

Vitamin B15 protects against hardened arteries. In Europe, vitamin B15 has been used to treat premature aging because of both its circulatory stimulus and its antioxidant effects. It helps protect the body from pollutants, especially carbon monoxide. Pangamic acid (and possibly DMG) offers support for anyone living in a large polluted city or under high-stress.  Food sources of pangamic acid include beef blood, whole grains such as brown rice, brewer's yeast, pumpkin and sunflower seeds and apricot seeds. 

(to study heart  I click here)

CIRCULATORY SYSTEM
HEART The human heart pumps blood at 72 beats per minute (60seconds) for as adult, 90 beats per minute for a child, and 110 beats per minute for an infant.

LIVER The human liver removes toxins from the bloodstream at a rate of at least 1.5 litres every minute (60 seconds).

KIDNEYS The human kidneys are a part of filters with remarkable ability to regulate the amount of blood salt and acid levels. The kidneys filter blood at the rate of 1.3 litres per minute (60 seconds) with millions of tiny tubes called nephrons.




SPLEEN The spleen destroys old red blood cells and blood platelets and provide lymphocytes for new blood.


ARTERIES The blood leaves the heart via the pulmonary artery and enters the lungs where oxygen is added. The combined network of arteries and veins within the circulatory system measure approx. 96,000 kilometres. 

VEINS Veins carry oxygenated blood throughout the human body. 

BENEFICIAL NATURAL FOODS
1. tahini, cheese, almonds, hazel nuts, sunflower seeds, dried apricots, spinach.
2. pepitas, sunflower seeds, tahini, Brazil nuts, cashews, walnuts, almonds, lecithin.
3. dried apricots, dried fruits, fresh wheatgrass, legumes, almonds, sunflower seeds.
4. pepitas, tahini, parsley.
5. Brazil nuts, tahini, almonds, cashews, lettuce, spinach, strawberry.
6. kelp, watermelon, capsicum.
7. celery, olives, spinach, cheese.
8. fresh fruits, tuna, kelp, seafood.
9. sunflower seeds, tahini, almonds, hazel nuts, fresh wheatgerm, peanut, apples, lettuce, walnuts, Brazil nuts.
10. guava, capsicum, citrus fruits.
11. pepitas, tahini, oats, wheatgerm.

Tahini is made from sesame seeds that are soaked in water and then crushed to separate the bran from the kernels. The crushed seeds are soaked in salt water, causing the bran to sink. The floating kernels are skimmed off the surface, toasted, and ground to produce an oily paste.
Pepitas are pumpkin seeds. They're eaten as a snack or added to salads for a little crunch. You can find them roasted, raw or salted, in the shell or hulled. Pumpkin seeds contain healthy fats as well as protein, fiber, potassium, iron and zinc.

4 Alkaline Minerals for Ph Balance in Your Body.

There are many acidic foods that may erode your alkaline health one meal at a time. A proven way to counter yourself and your family from the side effects of acidic foods is to follow the 80/20 rule of the alkaline diet. Simply put, for every 20 percent of acid-forming foods you consume you should add 80 percent of alkalizing foods to your diet. That way you’ll keep your Ph levels and body happy.

(Note: Not all acidic foods are acid-forming in your body. The lemon, for example, is an acidic fruit. However, when consumed it is alkaline forming in your body, because it is loaded with calcium, magnesium and potassium.)

Supplement your diet with alkaline minerals.

There are certain alkaline minerals that help restore Ph balance in your body–and they’re easy to get.
The main alkalizing minerals are calcium, magnesium, sodium and potassium. These minerals complement each other in your body. For example, calcium is needed to contract a muscle and magnesium is needed to relax it. So, you need both.

Calcium and Magnesium

Without calcium our brain, muscles, and nerves would not work properly.

The best source of calcium in food is green leafy vegetables. Some fresh vegetables, such as broccoli, cabbage, and spinach, contain calcium. So do almonds, sesame seeds, and soft-boned fish, like sardines and salmon.

The body requires magnesium to maintain energy and vitality. When magnesium is deficient in the body, the body forms lactic acid. Low levels of magnesium are associated with migraine headaches, nervousness, insomnia, and heart palpitations. So, make sure you get adequate amounts of magnesium.

Eat Potassium-rich Foods

What about potassium? Potassium is essential for muscular activity, particularly so for that tireless muscle, the heart.
If you do not get enough potassium, you may suffer from weakness of muscles, poor reflexes, back pain, headaches, constipation or sleeplessness. You may also find yourself subject to apathy, listlessness, depression or mental confusion. Extreme lack of potassium can increase the risk of a heart attack.

What’s more, at a cellular level your cells maintain a balance of potassium inside and sodium outside, but this pumping of potassium and sodium requires magnesium.

The calcium concentration in cells is controlled by sodium. You see all four of these minerals work together in the body. Most importantly, these minerals are critical in keeping your body, organs and tissue Ph balanced.

Problems arise in the body when one or more of the minerals are deficient or when the minerals are out of balance with each other.

Things like stress, age, pollution, diet and many other factors deplete your body of these critical minerals and make your body less efficient at removing waste and acid deposits from your blood, tissues and organs. And so your body becomes dangerously acidic!

Conclusion…
STEP 1 – you should supplement your diet with these critical minerals to restore Ph balance to your body.
STEP 2 – you must eat more alkalizing foods to help your body eliminate waste effectively and resort its critical Ph balance.
STEP 3 – Drink ionized alkaline water that has these minerals in them.
It makes absolute sense to assist your body in eliminating wastes and toxins by eating liberal amounts of alkaline-rich foods. The Alkaline Cookbook provides a simple alkaline diet eating plan to help your cleanse and nourish your body, mind and soul using alkalizing foods. You see, your body will thrive on alkalizing foods! As a result, you will have more energy, increased stamina, less stress in your life and your body will be better equipped to ward off disease, viruses and infections.

It makes absolute sense to assist your body in eliminating wastes and toxins by eating liberal amounts of alkaline-rich foods. The Alkaline Cookbook provides a simple alkaline diet eating plan to help your cleanse and nourish your body, mind and soul using alkalizing foods. You see, your body will thrive on alkalizing foods! As a result, you will have more energy, increased stamina, less stress in your life and your body will be better equipped to ward off disease, viruses and infections.





The Alkaline Cookbook easy-to-make recipes make you feel FULL and satisfied with every meal. Yes, you will feel fantastic with every meal!





 

How Much Water Do You Know Water Inside Your Body?

20 Interesting and Useful Water Facts

1. Roughly 70 percent of an adult’s body is made up of water.

2. At birth, water accounts for approximately 80 percent of an infant’s body weight.

3. A healthy person can drink about three gallons (48 cups) of water per day. 1 Gallon = 3.7854118 liters . A gallon is comparable to 3.8 liters. One Liter is a little more than a quart in liquid measurement.

4. Drinking too much water too quickly can lead to water intoxication. Water intoxication occurs when water dilutes the sodium level in the bloodstream and causes an imbalance of water in the brain.

5. Water intoxication is most likely to occur during periods of intense athletic performance.

6. While the daily recommended amount of water is eight cups per day, not all of this water must be consumed in the liquid form. Nearly every food or drink item provides some water to the body.

1. Soft drinks, coffee, and tea, while made up almost entirely of water, also contain caffeine. Caffeine can act as a mild diuretic, preventing water from traveling to necessary locations in the body.
2. Pure water (solely hydrogen and oxygen atoms) has a neutral pH of 7, which is neither acidic nor basic.
3. Water dissolves more substances than any other liquid. Wherever it travels, water carries chemicals, minerals, and nutrients with it.
4. Somewhere between 70 and 75 percent of the earth’s surface is covered with water.
5. Much more fresh water is stored under the ground in aquifers than on the earth’s surface.
6. The earth is a closed system, similar to a terrarium, meaning that it rarely loses or gains extra matter. The same water that existed on the earth millions of years ago is still present today.

1. The total amount of water on the earth is about 326 million cubic miles of water.
2. Of all the water on the earth, humans can used only about three tenths of a percent of this water. Such usable water is found in groundwater aquifers, rivers, and freshwater lakes.
3. The United States uses about 346,000 million gallons of fresh water every day.
4. The United States uses nearly 80 percent of its water for irrigation and thermoelectric power.
5. The average person in the United States uses anywhere from 80-100 gallons of water per day. Flushing the toilet actually takes up the largest amount of this water.
6. Approximately 85 percent of U.S. residents receive their water from public water facilities. The remaining 15 percent supply their own water from private wells or other sources.
7. By the time a person feels thirsty, his or her body has lost over 1 percent of its total water amount.
8. The weight a person loses directly after intense physical activity is weight from water, not fat.

10 Reasons to Drink Water

1. Water is absolutely essential to the human body’s survival. A person can live for about a month without food, but only about a week without water.


2. Water helps to maintain healthy body weight by increasing metabolism and regulating appetite.


3. Water leads to increased energy levels. The most common cause of daytime fatigue is actually mild dehydration.


4. Drinking adequate amounts of water can decrease the risk of certain types of cancers, including colon cancer, bladder cancer, and breast cancer.


5. For a majority of sufferers, drinking water can significantly reduce joint and/or back pain.


6. Water leads to overall greater health by flushing out wastes and bacteria that can cause disease.


7. Water can prevent and alleviate headaches.


8. Water naturally moisturizes skin and ensures proper cellular formation underneath layers of skin to give it a healthy, glowing appearance.


9. Water aids in the digestion process and prevents constipation.


10. Water is the primary mode of transportation for all nutrients in the body and is essential for proper circulation.

Reverse Osmosis  

Reverse osmosis was developed as a water treatment method more than 40 years ago. The process first arose as a technique of desalinating seawater. Once the method’s decontaminating capabilities were recognized, reverse osmosis systems began to be commercially produced for home water purification purposes. Such systems were installed in homes as early as the 1970s. Reverse osmosis systems seemed a viable option to the more costly and energy-wasteful distillation units.

  The Process: The reverse osmosis process depends upon a semi-permeable membrane through which pressurized water is forced. Reverse osmosis, simply stated, is the opposite of the natural osmosis process of water. Osmosis is the name for the tendency of water to migrate from a weaker saline solution to a stronger saline solution, gradually equalizing the saline composition of each solution when a semi-permeable membrane separates the two solutions. In reverse osmosis, water is forced to move from a stronger saline solution to a weaker solution, again through a semi-permeable membrane. Because molecules of salt are physically larger than water molecules, the membrane blocks the passage of salt particles. The end result is desalinated water on one side of the membrane and a highly concentrated, saline solution of water on the other side. In addition to salt particles, this process will remove a select number of drinking water contaminants, depending upon the physical size of the contaminants. For this reason, reverse osmosis has been touted as an effective drinking water purification method.

Pros and Cons:
Reverse osmosis is a valuable water purification process when mineral-free water is the desired end product. Most mineral constituents of water are physically larger than water molecules. Thus, they are trapped by the semi-permeable membrane and removed from drinking water when filtered through a reverse osmosis system. Such minerals include salt, lead, manganese, iron, and calcium. Reverse osmosis will also remove some chemical components of drinking water, including the dangerous municipal additive fluoride.

Although reverse osmosis does extract several contaminants from drinking water, its removal capabilities are not ideally suited to the challenges of the municipally treated water that the overwhelming majority of people receive. Municipal water contains such contaminants as chlorine and volatile organic chemicals (VOCs). Because these contaminants are physically smaller in size than water, the semi-permeable membrane cannot prohibit them from passing through with the water. Thus, they remain in drinking water.

Reverse osmosis, also, by removing alkaline mineral constituents of water, produces acidic water. Acidic water can be dangerous to the body system, causing calcium and other essential minerals to be stripped from bones and teeth in order to neutralize its acidity. Trace elements of minerals were intended to be in water; their removal leaves tasteless, unhealthy drinking water.

Reverse osmosis, although it is less wasteful than distillation, is still an incredibly inefficient process. On average, the reverse osmosis process wastes three gallons of water for every one gallon of purified water it produces. 

 Distillation 

 The process of distillation has been known and used for millennia. Although it has primarily been employed as a method of producing alcoholic beverages like whisky and vodka, distillation also works as a technique of water purification. In the 1970s, distillation was a popular method of home water purification, but its use is now largely confined to science laboratories or printing industries.

The Process:

The distillation process utilizes a heat source to vaporize water. The object of distillation is to separate pure water molecules from contaminants with a higher boiling point than water. In the distillation process, water is first heated until it reaches its boiling point and begins to evaporate. The temperature is then kept at a constant. The stable temperature ensures continued water vaporization, but prohibits drinking water contaminants with a higher boiling point from evaporating. Next, the evaporated water is captured and guided through a system of tubes to another container. Finally, removed from the heat source, the steam condenses back into its original liquid form. Contaminants having a higher boiling point than water remain in the original container. This process removes most minerals, most bacteria and viruses, and any chemicals that have a higher boiling point than water from drinking water. For this reason, distillation is sometimes valued as a method of obtaining pure drinking water.

Pros and Cons:
Distillation, similarly to reverse osmosis, provides mineral-free water to be used in science laboratories or for printing purposes, as both functions require mineral-free water. It removes heavy metal materials like lead, arsenic, and mercury from water and hardening agents like calcium and phosphorous. Distillation is often used as the preferred water purification method in developing nations, or areas where the risk of waterborne disease is high, due to its unique capabilities to remove bacteria and viruses from drinking water.

Distillation has several qualities that make it undesirable for the purification of municipally treated water, especially when compared to the decontamination capacities of water filters. Although distillation processes remove mineral and bacterial drinking water contaminants, they do not remove chlorine, chlorine byproducts, or VOCs. These chemicals, which have a lower boiling point than water, are the major contaminants of municipally treated water. Most dangerous metals and bacteria are removed from water prior to its arrival at a home’s plumbing system. Thus, a distillation system, targeted at the removal of these contaminants, is unnecessary and irrelevant for most people.

Distillation, like reverse osmosis, provides mineral-free water that can be quite dangerous to the body’s system when ingested, due to its acidity. Acidic drinking water strips bones and teeth of valuable and essential mineral constituents.

Furthermore, distillation is an incredibly wasteful process. Typically, 80% of the water is discarded with the contaminants, leaving only one gallon of purified water for every five gallons treated.

Filtration

 Water filters have a long history as a method of water purification, beginning as early as 2000 b.c.e. in ancient Egypt. Filtration has evolved from the simple Hippocratic sleeve of ancient Greece, made from cloth, to the complicated solid block carbon and multimedia water filters currently on the market. Hippocratic Sleeve - A simple water filter designed by Hippocrates of ancient Greece. The filter consisted of a cloth sleeve through which water was poured. Water filtration is now the premier method of water purification, removing more water contaminants, more efficiently, than any other technique.

The Process:  

 The filtration process involves some type of filter media, over which water flows. This filter media blocks passage of contaminants through physical obstruction, chemical adsorption, or a combination of both processes. Material construction of the filter media varies widely, but the most effective medias are made from carbon or a combination of carbon with other elements. Modern filtration technology allows water filters to remove more and more contaminants through the chemical process of adsorption. In the adsorption process, contaminants are encouraged to break their bond with water molecules and chemically adhere to the filter media. Generally, water goes through several stages of filtration to ensure that each filter media will remove the ultimate number of contaminants. Water normally passes through a water filter at a relatively low speed, in order to ensure adequate contact time with the filter media. Once the water has passed through the required stages of filtration, it emerges as pure drinking water, free from contamination.

Pros and Cons:
Unlike reverse osmosis and distillation process, water filters are not limited in the type or size of contaminants they can remove. Thus, water filters are able to remove far more contaminants than any other purification method. Also, because they use the chemical adsorption process, water filters can selectively retain healthy trace minerals in drinking water.

Filtration is the only one of the three water purification methods that is capable of removing chlorine, chlorine byproducts, and VOCs from drinking water. Chlorine and VOCs are the most dangerous and threatening contaminants of municipally treated drinking water. Besides the removal of these dangerous chemicals, water filters also extract from drinking water the chlorine-resistant protozoa giardia and cryptosporidium. These protozoa have plagued the water treatment industry for several decades and have caused a number of epidemics of severe gastrointestinal disease, contracted through drinking contaminated water. 

Cryptosporidium - A chlorine-resistant protozoan that makes its way into municipal water facilities. The protozoan can cause severe gastrointestinal illness. Giardia - A chlorine-resistant protozoan that makes its way into municipal water facilities. The protozoan can cause severe gastrointestinal illness. 

Water filters, because they do not require the costly energy sources of reverse osmosis and distillation, provide a source of relatively inexpensive, purified water. Also, water filters waste very little water, as compared to reverse osmosis and distillation systems.

Depending upon the type of filter used, water filtration may be a less than ideal form of water purification. For example, granular filters do not utilize the chemical adsorption process, allowing several contaminants to pass through the filter media. Likewise, rapid water filters allot water inadequate contact time with the filter media, limiting the number of contaminants that may be removed. Solid block carbon filters solve both of these problems by using both adsorptive and slow filtration processes. Solid block carbon filters are absolutely the best and most effective water filters available.

Phthalate - Phthalate is a colorless liquid that has a bitter, disagreeable taste. It is a synthetic substance that is commonly used to make plastics more flexible.

VOCs - Volatile Organic Chemicals. VOCs are synthetic chemicals dissolved in water—such as insecticides or herbicides—which vaporize at low temperatures.


WWF - World Wide Fund for Nature. The WWF is a global organization with several offices throughout the world. Its goal is to protect and preserve environmental resources.

Iron in the Blood

Males of average height have about 4 grams of iron in their body, females about 3.5 grams; children will usually have 3 grams or less. These 3-4 grams are distributed throughout the body in hemoglobin, tissues, muscles, bone marrow, blood proteins, enzymes, ferritin, hemosiderin, and transport in plasma.

What should be the iron level?

According to the Mayo Clinic, normal hematocrit levels, or the volume of red blood cells to the total volume of blood, should range between 34.9 and 44.5 percent in women; in men, healthy levels are from 38.8 to 50 percent. Low iron levels usually indicate anemia.

What causes iron overload in the blood?

Blood loss means iron loss. Iron overload disorder can be either: Passed on genetically; this is known as primary hemochromatosis, hereditary hemochromatosis, or classic hemochromatosis. The result of some condition, such as chronic liver disease, that causes the body to absorb excessive amounts of iron
What causes high iron levels?

High blood iron is usually the result of hemochromatosis, a disease in which the body absorbs too much iron from the diet. Secondary hemochromatosis is a complication arising from certain diseases, and can also result when multiple blood transfusions are used in treating certain diseases.

What is it called when you have too much iron in your blood?

Hemochromatosis is a condition that causes the body to absorb and store too much iron. Some iron is essential for carrying oxygen in the blood to organs and tissues, but too much is toxic. Hemochromatosis is a common cause of iron overload.


THE IRON CONTENT OF THE WHOLE BLOOD OF
NORMAL INDIVIDUALS
BY 0. M. HELMER AND CHARLES P. EMERSON, JR.
(From the Lilly Laboratory for Clinical Research, Indianapolis City
Hospital, Indianapolis)
(Received for publication, November 15, 1933)

During the course of an investigation involving the determination
of blood iron values in normal subjects, it became evident
that the results were consistently higher than the figures recently
reported for human blood by Murphy, Lynch, and Howard (1)
and Reich and Tiedemann (2). Furthermore, hemoglobin values
calculated on the basis of their iron determinations differed considerably
from values obtained by them, with the Sahli and Newcomer
methods. Oxygen capacity figures calculated from their
iron determinations were also lower than those generally considered
normal in the literature. Since the oxygen capacity
method is the standard method of determining the hemoglobin
content of blood, simultaneous determinations of oxygen capacity
by the Van Slyke and Neil1 method (3) and iron determinations
by the Kennedy method (4) were made on the blood of a series of
normal men and women. Since the completion of this work,
Sachs, Levine, and Appelsis (5), using the Wong method (6), have
reported iron values for the blood of normal men that are in accord
with the data recorded in this paper, although their figures for
normal women are definitely lower.

In order to determine whether the discrepancies in the iron
values quoted in the papers above might be explained by the
methods used for estimating t,he iron content, a comparison was
also made between the Kennedy and the Wong methods.

Methods

The subjects used for these experiments-doctors, nurses, students,

and technicians-were all apparently normal individuals between the ages of 20 and 40 years. Samples were obtained for
analysis by withdrawing approximately 10 cc. of venous blood
from the large arm vein of each individual and transferring the
blood to a bottle containing iron-free sodium oxalate. All collections
were made between the hours of 8.30 a.m. and 10 a.m.
during the months of July and August.
TABLE I
Results of Analyses for Iron Content and Oxygen Capacity on Blood of Ten Normal Men and Ten Normal Women with Oxygen Capacity Also Calculated from Total Iron Content and Protein Iron Content

The oxygen capacity was then determined by the method of
Van Slyke and Neil1 (3). Iron was determined by the Kennedy
method (4). The blood was digested without difficulty in 25
X 200 mm. Pyrex glass test-tubes instead of the Kjeldahl flasks
recommended by Kennedy.

In comparing the Kennedy and Wong methods, the same pipette
was used to measure both blood samples, 1 cc. samples being used
for both methods. We found better results could be obtained in
the Wong method when 4 cc. of distilled water were added to the
blood before the concentrated sulfuric acid was added. 

The red blood cell counts were made on the samples obtained
from the arm vein. Standard pipettes and counting chambers
were used.

Results

The results of the analyses are shown in Table I. The iron
values are converted into oxygen capacity figures by multiplying

TABLE II

Results of Determination of Iron in Whole Blood of Normal Individuals by

Kennedy and Wong Methods

the mg. per cent of iron by 0.400. (Since 1 mole of oxygen occupies
22,400 cc. at 0”, 760 mm., the molal ratio Fe:O, = 1: 1
corresponds to a ratio of gm. of Fe to cc. of O2 = 56:22,400 =
1:400, or mg. of Fe to cc. of O2 = 1:O .400.) McIntosh (7) has
shown that normal blood contains 1.02 mg. .of non-protein iron
per 100 cc. Therefore we have also converted the iron values to
oxygen capacity after subtracting this figure from the total iron

values. 

In Table II are shown the mg. of iron in 100 cc. of the same blood
analyzed by the Kennedy and Wong methods.

DISCUSSION

The data presented in this paper show that there is a close agreement
between the hemoglobin cont’ent of normal human blood as
determined by the oxygen capacity method and the Kennedy iron
method. Therefore, the determination of iron offers an easy
means of estimating the hemoglobin content of blood or of standardizing
calorimetric methods of estimating hemoglobin. If we
add the figures of eight of the cases from Table II, which were not
included in Table I, the average iron content of the blood of eighteen
normal men, determined by the Kennedy method, varied from
49.3 to 57.2 mg. per 100 cc., with an average of 52.5 mg. per 100 cc.
of blood. For the ten normal women the iron content varied from
42.0 to 49.8 mg. per 100 cc. of blood, with an average of 45.8 mg.

In Table III the results of the recent iron determinations in
human blood and the oxygen capacity and hemoglobin figures
calculated from the iron content are compared to the hemoglobin
figures recorded in the literature for normal men and women.
The data of Reich and Tiedemann are not included in Table III
because their normals can hardly be called that in the strict sense
of the word. The iron values reported in this paper agree with
the values of hemoglobin reported on larger series of cases by
Haden (8), Osgood (9), and Wintrobe and Miller (10). The results
of Murphy and coworkers are definitely lower than would be
expected for blood with normal hemoglobin content.

As shown in Table II, the Kennedy method gave distinctly
higher results than the Wong method. Although the simplicity
of the Wong method recommends its use, in our experience the
Kennedy method proved to be more satisfactory.

SUMMARY

1. There is a close agreement between t.he hemoglobin content
of blood as determined by its iron content and oxygen capacity.
2. The blood iron content of eighteen normal men, determined
by the Kennedy method, varied from 49.3 to 57.2 mg. per 100 cc.,

with an average of 52.5 mg. 

TABLE III

Results of Recent Iron Determinations in Ilunlan Blood, and Oxygen Capacity
and Hemoglobin Values, Calculated from Iron Content, and Normal
Values oj Hemoglobin and Oxygen Capacity As Recorded in
Recent Literature

3. The blood iron content of ten normal women varied from 12.0

to 49.8 mg. per 100 cc., with an average of 45.8 mg.

4. Higher iron values were obtained with the Kennedy method

than with the Wong method.

The authors wish to thank -Miss Dorothy Schaefer, Miss Betty

Goss, and l&L-. Clyde Ford for their assistance. 

http://www.jbc.org/content/104/1/157.citation

Access the most updated version of this article 

November Awakening The Best In You

1. You are the only real obstacle in your path to a fulfilling life.

2. Creativity is inventing,
experimenting, growing, 
taking unknown risks, breaking unwritten rules,
making mistakes, and having fun.

3.  Don't just save up for the rainny day because if you do,
the rainny day will come.

4. We are here on planet to learn and to evolve into better beings.

5.  Treat all disasters as if they were trivialities but never treat a triviality as if it were a disaster.

6.  Persistence is the twin sister of excellence.
One is a matter of quality; the other , a matter of time. 

7.  I have never been hurt by anything I didn't say.

8.  Better to do SOMETHING imperfectly than to do NOTHING flawlessly. 

9.  Iron rusts from disuse;
stagnant water loses its purity and in cold weather becomes frozen;
even so does inaction sap the vigour of the mind.

10. Be more concerned with your character than your reputation, because you character is what you really are, while your reputation is merely what others think you are. 

11. Many of life's failures are people who did not realize how close they were to success when they gave up.  

12. Success is getting what you want; happiness is wanting what you get.

13. There is only one small letter between the words CAN and CAN'T . . . and that one letter will TOTALLY change your destiny.

14. You cannot do a kindness too soon, for you never know how soon it will be too late.

15. Life is a succession of lessons which must be lived to be understood.

16. There are two educations. One should teach us how to make a living and the other how to live in making.

17. The best way to become acquinted with a subject it to write a book about it.  I love blog about it here, and you love to read about my blog. 

18. I can give you a six-word formula for success: 
i.Think 
ii.things 
iii.through, 
iv.then 
v.follow 
vi.through.

19. Kindness in words creates confidence.
      Kindness in thinking creates profoundness.
      Kindness in giving creates love. 

20. Doubt is a pain too lonely to know that faith is his twin brother. 

21. Mediocrity knows nothing higher than itself, but talent instantly recognizes genius.

22. Those who bring sunshine into the lives of others, cannot keep it from themselves.

23. In the practice of tolerance, one's enemy is the best teacher.

24. Unless commitment is made there are only promises and hopes  . . . but no plans. 

24.1 A Dream Written Down With A Date Becomes A GOAL!
A GOAL Broken Down Into Steps Becomes A PLAN!
A PLAN Backed By Action Makes Your Dream A REALITY!

25. Self-pity gets you nowhere. One must have the adventurous daring to accept oneself as a bundle of possibilities and undertake the most interesting game in the world - making the  most of one's best. 

26. There are two primary choices in life : to accept conditions as they exists, or accept responsibility for changing them. 

26.1 Say to your Self daily, three times a day: "I love you, I'm sorry, Please forgive me, Thank you, I really really love you." (smile)

27. Look at a day when you are supremely satisfied at the end. it is not a day when you lounge around doing nothing ; it's when you've had everything to do, and you have done it. 

28. Everything should be made as simple as possible, but not one bit simpler. 

29. More important than talent, strength, or knowledge is the ability to laugh at yourself and enjoy the pursuit of your dreams. 

30. It takes less time to do things right than to explain why you did it wrong. 

THINK BIG, THINK BOLD!

1.don't take yourself too seriously, laugh at things and yourself.

2.be good at what you do.

3.do good to people.

Growing from survival , 
to success, 
reach significance! 

Love You, 
Thank You,
(your best signature here)

Welcome Soongworld (click for amazing opportunity)

“If somebody offers you an amazing opportunity but you are not sure you can do it, say yes – then learn how to do it later!”

― Richard Branson
Sir Richard Charles Nicholas Branson is an English business magnate, best known for his Virgin brand of over 360 companies. Branson's first successful business venture was at age 16, when he published a magazine called Student. He then set up a record mail-order business in 1970. In 1972, he opened a chain of record stores, Virgin Records, later known as Virgin Megastores and rebranded as zavvi in late 2007. With his flamboyant and competitive style, Branson's Virgin brand grew rapidly during the 1980s - as he set up Virgin Atlantic Airways and expanded the Virgin Records music label. Richard Branson is the 236th richest person according to Forbes' 2008 list of billionaires as he has an estimated net worth of approximately $7.9 billion USD.