Hello and interesting question!
After a person dies, blood tends to become acidic due to the breakdown
of muscle glycogen into pyruvic and lactic acids. An interesting
sidenote to this is that rigor mortis (muscular stiffening following
death) goes hand in hand with this drop in pH due to "...a physical
change in the muscle protoplasm. There is a cross-linking of actin and
myosin by the presence of excess lactic acid." A meat processing
course for food processing (obviously not referring to humans) states,
"there is a reduction in muscle pH from 7.0 (living muscle) to about
5.6-5.8 (post-mortem). This pH decline is due to the accumulation of
lactic acid in the muscle, which, in the living animal, would normally
be shunted to the liver through the blood stream."
Additional Links:
Post Mortem Changes and Time Of Death:
http://www.dundee.ac.uk/forensicmedicine/llb/timedeath.htm
Standards Employed to Determine Time of Death:
http://www.arrakis.es/~jacoello/date.pdf
Chemistry of Meat Processing:
http://www.ag.ohio-state.edu/~meatsci/as550/550basic00.htm
Search Strategy:
ph blood "time of death" on google:
://www.google.com/search?q=ph+blood+%22time+of+death%22
postmortem blood ph "time of death" rigor on google:
://www.google.com/search?q=postmortem+blood+ph+%22time+of+death%22+rigor
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skermit-ga |
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