41- Coagulation part 7 of 7

KYJ 41- Coagulation series part 7.

Rob's Pizza analogy
Factors 8, 5 and 13.

As we draw to the end of our marathon series on coagulation, we must address the coagulation factors that have been missing from previous discussion.

In earlier sessions we discussed that:
9 activates to 9a under the influence of 11a.
9a then binds with 10 using calcium. Where calcium is the glue, Factor 8 is the protein that allows 10 to activate.

The same relationship occurs between factor 10a and 2. Using calcium, prothrombin (F2) is activated to become Thrombin, but there must be Factor 5 present for this reaction to occur.

Thrombin (2a) is like a Food processor . It chops fibrinogen in the plasma (factor 1) in to tiny strands called Fibrin. These fibrin strands use Factor 13 to weave and inter tangle with the platelet plug, and stabilise the thrombus.

Think of a block of cheese  (fibrinogen) being placed into a food processor (Thrombin), turned on (Calcium and Factor 5) and it comes out grated (Fibrin).
Now, sprinkled on the pizza (platelets plug) the cheese is all loose.

It is grilled in the pizza oven (Factor 13). And the cheese melts into and forms a topping on the pizza (Stabilised Thrombus).

So where did the Cheese come from?? Well it was once Milk (factor 9a) using rennet  (factor 8) separated in to curds (10) and with calcium gummed together to set into cheese (10a).

Without milk or rennet you can't have cheese. Without cheese you can't make pizza.