Hemoglobin: This is the oxygen-carrying pigment inside the red cells or erythrocytes. The red color comes from the porphyrin ring, a complexly-conjugated biomolecule with iron at its center. The color changes slightly depending on whether the ring is carrying oxygen, carbon dioxide, carbon monoxide, or nothing. The related pigment myoglobin gives red meat its distinctive color.
Answered 10/31/2013
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