The Bohr effect The Bohr effect describes the effect of solubility on the amount of gas dissolved in blood. describes the effect of pH on the affinity of hemoglobin for carbon dioxide. describes the effect of pH on the affinity of hemoglobin for oxygen. describes the mechanism of ventilation

describes the effect of pH on the affinity of hemoglobin for oxygen

Explanation:

The Bohr effect describes the effect of pH on the affinity of hemoglobin for oxygen.

The Bohr effect refers to the effects created by an increase in the partial pressure of carbon dioxide in the blood on the oxygen binding capacity of the hemoglobin.

The effect was first described by Christian Bohr in 1904 and postulated that the ability of hemoglobin to bind with oxygen decreases with an increase in the partial pressure of carbon dioxide in the blood and vice versa.

As the partial pressure of carbon dioxide increases in the blood, the pH of the blood decreases and this triggers the unloading of oxygen by hemoglobin. This explain how tissues get their required doses of oxygen for their physiological functions.

On the other hand, a decrease in partial pressure of carbon dioxide in the blood leads to an increase in pH and triggers the hemoglobin to bind to more oxygen.

zfoods? ok, pressure is used to keep the heat inside and to keep the food perfect.

i just learnt this recently but i need to look through my notes again