The haemolytic action of different concentrations of HgCl2 on rat red blood cells (RBC ) was studied in vitro. The concentrations of HgCb in incubating media were 0.15, 0.25 and 0.50 mmol.l'1. The ionic strength of the media varied from 0 to 154 mmol.l1 NaCl, Isotonicity of solutions was also compensated using isotonic glucose in different concentrations (287-0 mmol.l"1). Osmolarity of solutions varied from 287 to 308 mOsm. Besides these solutions the haemolysis in Krebs-Ringer solution was also studied. Haemolysis was characterized with two maxima in all concentrations of Hg2+. The first maximum was observed at low ionic strength and the second one at high ionic strength. In relation to the increased concentrations of Hg2+, the first maximum of haemolysis progressively declined towards the higher ionic strength. In the Krebs-Ringer solutions, the increased concentration of Hg2+ was followed by reduced haemolysis. The haemolytic concentration of 0.15 mmol.l"1 was found to be optimal.
The ability of stobadine to prevent gastric mucosal injury was tested in rat gastric ischaemia induced by 30 min clamping of the coeliac artery with subsequent 30 min reperfusion. Serious injury of gastric mucosa (macroscopic and microscopic) and the increase of microvascular permeability was found after ischaemia/reperfusion in rats without stobadine. After oral pretreatment with stobadine (5 mg.kg-1, 30 min before surgery), the development of gastric mucosal lesions and changes of vascular permeability were significantly decreased.
The haemolytic action of HgCl2 (0, 15 mmol.l'1) was studied in relation to the ionic strength and concentration of glucose and saccharose in incubating medium. Blood from 94 donors, aged 19-46 years were used in our experiments. In relation to the ionic strength the haemolytic action was characteristic with two maxima of haemolysis. The first at low ionic strength and second one at the high. Both maxima in solutions containing saccharose were significantly diminished in glucose. These facts show a negative influence of saccharose on the haemorheological properties of the erythrocyte membrane.