Haemoglobin is a red protein found in red blood cells of vertebrates responsible for transporting oxygen in the blood. Each haemoglobin has capacity to carry four oxygen molecules. When oxygen is available or present, the molecules of oxygen bind to the iron of the heme prothestic group and it's tend to release oxygen when oxygen level is low in the environment. Haemoglobin carries oxygen in lungs and releases it to tissues.
Hemoglobin is the pigment present in the red blood cells that helps in the transport of oxygen in the body. A single hemoglobin molecule can binds maximally with four oxygen molecule.
The affinity of the hemoglobin with oxygen depends on the different factors like temperature, presence of the oxygen and the partial pressure. The oxygen affinity for hemoglobin increase with the increase in the oxygen concentration as they shows positive cooperativity. The decline in the oxygen concentration results in decrease in the affinity of hemoglobin with oxygen.
I think the correct answer would be direct additives. Not proper handling of cleaning agents especially in areas where food are prepared or served would most likely add chemicals to the food which is harmful to the consumer. Hope this helps.
