hem-, haem-, hemo-, haemo, hema-, haema-, hemato-, haemato-, hemat-, haemat-, -hemia, -haemia, -hemic, -haemic

The process of making, or the formation, of blood.

The production of all types of blood cells generated by a remarkable self-regulated system that is responsive to the demands put upon it.

Relating to, or involved in the formation of blood cells.

Systemic disease associated with the presence and persistence of pathogenic microorganisms or their toxins in the blood; septicemia.

Sanguification (conversion of the products of digestion into blood); the conversion of chyle (white or pale yellow fluid) into blood.

A spontaneous bleeding as a result of a blood disease.

Warm blooded.

Descriptive of any animal which is warm blooded.

A reference to animals which are warm blooded.

An obsolete term for distention of the neck of the uterus with accumulated blood.

1. One of the forewings of a hemipterous insect, having a thick membranous apex.
2. One of the forewings of a true bug, having a hard, thick basal portion and a thinner, membranous apex.
3. One of the partially thickened anterior wings of certain insects, as of many Hemiptera, the earwigs, etc.

1. A hereditary disorder affecting iron metabolism in which excessive amounts of iron accumulate in the body tissues. The disorder is characterized by diabetes mellitus, liver dysfunction, and a bronze pigmentation of the skin.
2. A pathology in which iron accumulates in the tissues; characterized by bronzed skin and enlarged liver and diabetes mellitus and abnormalities of the pancreas and the joints; also known as, iron-storage disease, iron overload, bronzed diabetes.

Hemochromatosis, the most common form of iron overload disease, is an inherited disorder that causes the body to absorb and store too much iron. The extra iron builds up in organs and damages them. Without treatment, the disease can cause these organs to fail.

Iron is an essential nutrient found in many foods. The greatest amount is found in red meat and iron-fortified bread and cereal. In the body, iron becomes part of hemoglobin, a molecule in the blood that transports oxygen from the lungs to all body tissues.

Healthy people usually absorb about ten percent of the iron contained in the food they eat to meet the body needs. People with hemochromatosis absorb more than the body needs. The body has no natural way to rid itself of the excess iron, so it is stored in body tissues, especially the liver, heart, and pancreas.

1. A cavity or series of spaces between the organs of most arthropods and mollusks through which the blood circulates.
2. A series of interconnected spaces between tissues and organs through which blood flows freely, unconfined by veins or arteries, occurring in several invertebrate groups; especially, mollusks and arthropods.

Determination of the freezing point of blood.

Blood for bacteriological cultures.