Redness, heat, swelling, pain, and disturbance of function

Redness, heat, swelling, numbness, and disturbance of function

Redness, cold, shrinking, numbness, and normal function

Redness, heat, shrinking, pain, and normal function

To decrease the speed of blood cells and other substances important for fighting infections

To decrease the permeability of blood vessels

To increase the permeability of blood vessels

To prevent inflammation

To decrease the accumulation of pus

To decrease the speed of blood cells and other substances important for fighting infections

To decrease the pressure in the tissue

To prevent the spread of infectious agents

To produce pain sensations

To increase the pressure in the tissue

To fight infections by ingesting bacteria

To decrease the speed of blood cells and other substances important for fighting infections

A brief period of inflammation followed by repair

Prolonged inflammation resulting from the removal of the injury agent

A process that occurs when tissues are healthy

Prolonged inflammation resulting from the interference with the healing process

Increase in the spread of infectious agents

Decrease in the severity of the injury

Replacement of normal tissue by fibrous connective tissue

Increase in the normal organ function

Chemicals that have no effect on pH when acids or bases are added

Chemicals that increase changes in pH when acids or bases are added

Chemicals that resist changes in pH when acids or bases are added

Chemicals that decrease changes in pH when acids or bases are added

A by-product of the breakdown of food molecules

Involved with the extraction of energy from food molecules

Regulate chemical reactions, serve as structural components, and cause muscle contraction

Provide energy, serve as structural components, and regulate physiological processes

Amino acids

Fatty acids

Nucleotide

Monosaccharide