Activity 1: Observing Your Own Blood Questions: A. What are the components of blood? Red blood cells‚ white blood cells‚ platelets‚ and plasma B. What is the function of red blood cells? They carry oxygen around the body. C. List the five types of leukocytes and describe the function of each. A. Neutrophils- are white blood cells. They are the most numerous of all leukocytes. They are the first responders to infections. When bacteria are found‚ neutrophils will surround
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This provides readily available sources of energy by forming glucose from glycogen depots and [[free fatty acid]s from the triglyceride stores of adipose tissue; it quickens the pulse and raises arterial blood pressure‚ but also accelerates blood coagulation and thereby protects against blood loss in the event of injury. More recently‚ ethologists working with nonhuman primates have established four distinct fear responses that proceed sequentially in response to increasing threat. The sequence begins
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manipulation with the wide removal of cranial base bone; 2- devascularization by early control of vascular supply by of the tumor ‚3- preservation of the supply to the optic nerves and chiasm from the hypophyseal vessels; 4- Early identification and coagulation of the dural attachment of the tumor is also allowed ‚ so debulking and resection can occur in a near-bloodless field ; 5 - No facial/scalp incision for improved cosmesis.( 13)
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Indispensable and dispensable amino acids and give examples High and low biological value proteins and give examples - Define denaturation‚ coagulation‚ gelatinisation and maillard browning - Explain the advantages of the above various reactions on food preparation and cooking Food test on protein (pg. 11 Anita Tull) Egg omelette - denaturation & coagulation Omelette filling - gelatinisation Scones - maillard browning Written test - methods of cooking and heat transference *D/N - Duration
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cheesecake mixture‚ they add richness to the texture and help hold the structure of the cake and let it set a little firmer. Eggs denature when we crack the egg and beat it into. It is slimy and yellow in color. Adding sugar raises the temperature of coagulation of an egg mixture. MILK CHEMICAL: Cream cheese is made out of milk‚ which consist mainly water and a range of nutrients such as protein‚ calcium‚ vitamins. Milk is the main ingredient in the production of all dairy foods. PHYSICAL AND SENSORY:
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Microbiology Final exam Study reference 1. Gram Stain * Verify if bacteria are present or not. * Controls – positive (purple) – S.aureus negative ( red/pink) – E.coli 2. Endospore Stain Positive controller – B. magneterium Green spore- Positive Pink (vegetative ) – Negative 3. Acid fast Positive control – M. smeagmatis Blue – negative Pink /red- positive 4. Motility Positive control - P.vulgaris A. Non motile is negative test B. Motile is a positive test 5. Carbohydrates
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Typhoid Fever Typhoid fever is a life-threatening disease of the intestinal system caused by the typhoid bacillus‚ Salmonella typhosa‚ which lives only in humans who carry it in their bloodstream and intestinal tract. Typhoid fever is spread when the bacteria is "shed" by infected people who handle food or fluids without washing their hands‚ or when sewage carrying the bacteria contaminates water‚ milk‚ and other foods. Although relatively rare since the advent of vaccines and improvement
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HEMATOPOIESIS The formation and development of the cells of the blood. It is a continuous regulated process of blood cell production that includes cell renewal‚ proliferation‚ differentiation and maturation. It is the process by which immature precursor cells develop into mature blood cells. The currently accepted theory on how this process works is called the monophyletic theory which simply means that a single type of stem cell gives rise to all the mature blood cells in the body
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thus preventing the adverse effects from a clot. Low molecular weight heparin works by binding to a substance called antithrombin III (which is the major inhibitor of thrombin in the blood). The overall effect of heparin is that it turns off the coagulation pathway and prevents clots from forming. It can be used as a subcutaneous injection which can be given in an outpatient setting with no increased risk of recurrent thromboembolism or bleeding complications. Since most patients with DVT require one
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The blood contains plasma‚ white blood cells‚ red blood cells and platelets. The White Blood Cells help in protecting the body from disease-causing pathogens. The Red Blood Cells carry oxygen to the tissues. The platelets are involved with the coagulation of the blood. The heart contains blood vessels that are categorized into arteries‚ capillaries and veins. The arteries are blood vessels that carry blood away from the body from the heart. The Capillaries are small blood vessels that connect
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