For those that may be interested in using this information for writing, if you ever need to, 65g of blood can be used as a single egg substitute when baking. 43 g for a single egg white. Strangely, I didn't learn this information from writing research, I was shown this in a baking class.
I still stand by most of what I wrote, but have since come to realize that it's way too much to keep in mind.
So no, I'm not accusing you of waterhosing.

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