How can blood turn green?when its orginally blue?but when it haves contact with the air it turns red?

Question

idk but i think its sulfur.is there natural plants that cause it?backup ur answer-ok thanks

Answer 1

Oxygen turns blood red.  If you ever cut yourself and hit an artery, the blood spurts out with a lot of pressure and it's bright red because that's oxygenated blood.  When you get blood drawn at a hospital, it's veinous blood, which is on its way back to the heart, then to the lungs to get oxygenated again.

This is why people turn blue when they stop breathing, because their blood lacks oxygen.

Answer 2

'The Lancet' published a story on an OD on Sumatriptan, a migraine medication, that contains sulfur. They said it  could have caused a con­di­tion called sulfhaemoglobi­naemia, in which a sul­fur at­om is added ­to the  hemo­globin making it a sulfhemoglobin (SHb).  When this happens the blood turns a dark green. It has few clinical problems especially compared to  methhaemoglobin. This is what causes the cyanotic methhaemoglobinaemia or "blue baby syndrome" resulting from fertilizer runoff contaminating drinking water.

http://news.bbc.co.uk/2/hi/health/673320...

http://www.clinchem.org/cgi/content/full...

http://www.pubmedcentral.nih.gov/article...

http://www.bfhd.wa.gov/info/nitrate-nitr...

Answer 3

The first two posters have the blood story right, but I'm wondering if you perhaps have somehow gotten into the structural similarities of the porphyrin ring on hemoglobin (the "heme"), which contains iron, and the magnesium containing porphyrin ring of chlorophyll?

http://en.wikipedia.org/wiki/Hemoglobin

http://scifun.chem.wisc.edu/CHEMWEEK/CHL...

Answer 4

I've never heard of blood turning green.  And why is this in botany?  Blood is red because of heme, the iron content.  Fish/shellfish blood is blue because they use copper in the exchange molecule.  The only green that occurs to me off the top of my head is that which occurs on the yolk of a hard boiled egg.  Heat breaks down the protein in the albumen, releasing H2S, which migrates in the direction of the heat flow--inward to the yolk, where the iron is.  It turns into iron sulfide whch looks green.  If you take the egg out promptly after it's been hard cooked and quench it in cold water, the H2S reverses course, again following the heat flow but outward this time.  The yolk will stay a nice, bright yellow.