Answer:
in correlation with the patients presenting clinical manifestations, the patients is suffering from cirrhosis of the liver which has caused the decline in his brain function called hepatic encephalopathy.
Explanation:
hepatic encephalopathy is a partial or complete loss or decline in brain function due to an underlying liver disease. In this case, because the patient has a long history of alcohol, the liver disease he is suffering from could be cirrhosis of the liver. As a result he presented this symptoms such as shortness of breath, fatique and decrease level of consciousness which are indicative of hepatic encephalopathy arising from a cirrhotic liver.
Answer:
Pure essential oils can be used to reduce inflammation and pain naturally. Some typical oils used to treat such conditions are lavender, tea tree, chamomile and sage combined with a carrier oil to aid in massage. Consistent icing and heating therapy helps as well.
Explanation:
Answer:
It diffuses across the synaptic cleft to bind with synaptic receptors on the post-synaptic neuron . This cause influx of sodium ions though the ligand gated sodium channels into the synaptic cleft for depolarization. If this is upto to the threshold levels it generate Excitatory Post Synaptic Potential(EPSP) . However if at neuromuscular junction the acetycholine will diffuse across the cleft and bind with receptors (Nicotinic receptors) on the motor end plate to cause sodium influx. This generate action potential if up to the threshold and therefore muscle contraction.
Explanation:
Answer:
Explanation:
<em>Staphylococcus aureus</em> is a bacteria that causes food poisoning and a range of other diseases. Staphylococcal food poisoning is due to the consumption of a toxin produced by <em>S</em>. <em>aureus</em>. The toxin is usually preformed in the food, which means, one need not ingest the bacteria before developing food poisoning.
An important characteristic of the toxin is that it is heat stable. Although the bacteria itself is not heat stable, once it grows in the food and produces the toxin, heat treatment is no longer effective, because even though the bacteria will be killed off, the toxin will remain.
Another characteristic of <em>S</em>. <em>aureus </em>is that it can tolerate high amounts of salt.
<em>S</em>. <em>aureus</em> is also a normal flora of the skin, so it is almost always present on the skin of animals used as meat.
Because the bacteria is salt tolerant, and its toxin is heat stable, it is often the culprit in foods that have been processed with heat and/or by curing (salting), as is the case with processed ham, sausage and salted pork.
I think it has had a positive effect.
Hope this helps.
