[A comparative study of the glucose level in dry blood stains from donors and cadavers].

Glucose concentrations in dry spots of cadaveric and donor blood stored at room temperature for different periods were measured. Studies by glucose oxidase method revealed that glucose levels in dry spots of both cadaveric and donor blood gradually reduced until completely disappeared, but in comparison with glucose level lowering in liquid blood the period during which this carbohydrate completely disappeared from a dry blood spot was by several times longer. Effects of the velocity of blood spot drying and of microorganisms contaminating the sample may make the expert conclusions doubtful.