Farmasevtika instituti farmakologiya va klinik farmatsiya kafedrasi



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Fiziologiya

Extracellular Fluid
—The ―Internal 
Environment‖ 
About 60 percent of the adult human body is fluid, mainly a water solution of ions and other substances. 
Although most of this fluid is inside the cells and iscalled 
intracellular fluid, 
about one third is in the 
spaces outside the cells and is called 
extracellular fluid. 
This extracellular fluid is in constant motion 
throughout the body. It is transported rapidly in the circulating blood and then mixed between the blood 
and the tissue fluids by diffusion through the capillary walls. In the extracellular fluid are the ions and 
nutrientsneeded by the cells to maintain cell life. Thus, all cells live in essentially the same 
environment—the extracellular fluid. For this reason, the extracellular fluid is also called the 
internal 
environment 
of the body, or the 
milieu intérieur, 
a term introduced more than 100 years ago by the great 
19th-century French physiologist Claude Bernard. Cells are capable of living, growing, and performing 
their special functions as long as the proper concentrations of oxygen, glucose, different ions, amino 
acids, fatty substances, and other constituents are available in this internal environment. 
 
Origin of Nutrients in the Extracellular Fluid 


Respiratory System. 
Figure 1-1 shows that each time the blood passes through the body, it also flows 
through the lungs. The blood picks up oxygen in the alveoli, thus acquiring the 
oxygen 
needed by the 
cells. The membrane between the alveoli and the lumen of the pulmonary capillaries, the 
alveolar 
membrane, 
is only 0.4 to 2.0 micrometers thick, and oxygen rapidly diffuses by molecular motion 
through this membrane into the blood. 
Gastrointestinal Tract. 
A large portion of the blood pumped by 
the heart also passes through the walls of the gastrointestinal tract. Here different dissolved nutrients, 
including 
carbohydrates, fatty acids, 
and 
amino acids, 
are absorbed from the ingested food into the 
extracellular fluid of the blood.

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