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Color and Taste of Blood

The shores of our own ‘personal ocean’ are washed by waves, which are not blue but scarlet. However, the venous blood saturated with carbon dioxide and other products of metabolism has a bluish tint, a fact which seems to have been known as early as the 11th century.

At any rate, the highest nobility, the favourites of the King of Castile, an ancient kingdom in Central Spain which had overthrown the yoke of the Moors, claimed that the blood flowing in their veins was ‘blue’. This was meant to prove that they had never been related to the Moors, whose blood was considered to be darker in color. In fact, there are only some Crustacea which really have blue blood.

The waters of our internal ocean have all that the cells of the organism require. The tissue fluids of the lowest animals are, in composition, very much like common sea water. The higher the animal, the more complex the composition of its haemolymph and blood. The blood contains, besides salts, physiologically active substances, vitamins, hormones, proteins, fats and even sugars. Nowadays, birds’ blood is the sweetest, while that of fish contains the smallest amount of sugar.

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