Acid-base status of porcine blood during storage.

The changes in pH, pCO2, pO2, BE and SBC during storage of venous porcine blood during 24 hours at different temperatures were measured (Table I) and illustrated in Fig 1. Correction table (Table III) for determination of the initial acid-base data are constructed based upon the regression equations in Table II. The changes in the acid-base values of swine blood differ from that of bovine, equine, and canine blood (Table IV).