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Tests
Red blood cell (RBC) indices measure your red blood cells' size, shape, and quality. Red blood cells are also known as erythrocytes. They are made in your bone marrow (the spongy tissue inside your large bones). They contain hemoglobin, an iron-rich protein in your red blood cells that carries oxygen from your lungs to every cell in your body. Your cells need oxygen to grow, reproduce, and make energy.
Technology
This is a method (named after the Danish bacteriologist, Hans Christian Gram) for staining and identifying bacteria. It is based on the differential retention of a crystal violet-iodine complex within the cell membrane. Gram-positive organisms will appear blue-black or purple while Gram-negative organisms will appear red.
Technology
An in vitro assay that is used to determine whether antibodies present in serum samples will prevent hemagglutination in a cell culture plate containing red blood cells and influenza virus.
Technology
Hematoxylin-and-eosin, or H&E, is a routine staining procedure of tissue sections. This staining method uses two separate dyes, one staining the nucleus and the other staining the cytoplasm and connective tissue. Hematoxylin is a dark purplish dye that stains the chromatin (nuclear material) within the nucleus. Eosin is an orangish-pink to red dye that stains the cytoplasmic material including connective tissue and collagen.
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Tests
A bilirubin blood test measures the levels of bilirubin in your blood. Bilirubin is a yellowish substance made during your body's normal process of breaking down old red blood cells. Bilirubin is found in bile, a fluid your liver makes to help you digest food.
Tests
Clinical laboratory tests that detect and identify the antigens expressed by red blood cells to determine a subject's blood type.
Tests
A measurement of the complement required to lyse 50 percent of red blood cells in a biological specimen.
Tests
The determination of the number of crenated red blood cells present in a sample.
Article
Research record from Clin Chim Acta, 2026-03-28. PMID 41912076.
Tests
A determination of the total red and orange vegetables in a nutritional product or meal, or a portion thereof.
