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Phlebotomy Techniques

Phlebokiduniya provides a comprehensive guide to various phlebotomy techniques used in the medical field. This blog covers everything from venipuncture to capillary puncture, and offers tips for mastering each technique. Whether you're a beginner or an experienced phlebotomist, Phlebokiduniya's articles will help you enhance your skills and stay updated with the latest industry standards and best practices.

Test Information

Test Name
Parameters
Specimen Types
Sample Processing Tips
Sample Storage Tips
Complete Blood Count (CBC)
Red blood cells, white blood cells, hemoglobin, hematocrit, platelets
Whole blood collected in EDTA tube
Mix the blood sample gently to avoid clotting; process within 2 hours of collection
Store at room temperature (15-25°C) and analyze promptly; do not refrigerate whole blood samples
Lipid Profile
Total cholesterol, LDL cholesterol, HDL cholesterol, triglycerides
Serum obtained from venous blood in a plain or serum separator tube
Allow blood to clot for 30 minutes before centrifugation; separate serum carefully to avoid hemolysis
Store serum at 2-8°C if testing within 48 hours; for longer storage, freeze at -20°C
Blood Glucose Test
Fasting blood glucose concentration
Capillary or venous blood collected in fluoride oxalate tube
Collect sample after 8-12 hour fasting; mix sample gently to prevent glycolysis
Process sample immediately or store at 2-8°C and analyze within 24 hours to prevent false lowering
Prothrombin Time (PT) Test
Prothrombin time, INR (International Normalized Ratio)
Plasma collected in sodium citrate anticoagulant tube
Fill tube properly to maintain correct blood-to-anticoagulant ratio; mix gently; centrifuge within 1 hour
Test plasma within 4 hours if stored at room temperature; otherwise store at 2-6°C briefly
Thyroid Function Test (TFT)
TSH, T3, T4 levels
Serum from venous blood collected in plain or serum separator tube
Allow blood to clot fully before centrifugation; avoid hemolysis; separate serum promptly
Store serum at 2-8°C if analysis is within 48 hours; otherwise freeze at -20°C for longer storage

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