Can anyone tell me the "normal values" when a creamatocrit is done?. There are several references on how to do them but I have neglected to find a list of the values. What percent of fat are you looking for? Please mail response to [log in to unmask] *********************************************** To temporarily stop your subscription: set lactnet nomail To start it again: set lactnet mail (or digest) To unsubscribe: unsubscribe lactnet All commands go to [log in to unmask] The LACTNET mailing list is powered by L-Soft's renowned LISTSERV(R) list management software together with L-Soft's LSMTP(TM) mailer for lightning fast mail delivery. For more information, go to: http://www.lsoft.com/LISTSERV-powered.html