Answer:
Arterial blood gas (ABG) results from a 68-year-old woman with difficulty breathing show:
- Oxygenation (PaO₂): hypoxemia
- pH: acidosis
- PaCO₂: Hypercapnia
- HCO₃⁻: normal
whose interpretation is: <u>respiratory acidosis</u>.
Hypercapnia can produce symptoms such as confusion, drowsiness or lethargy, headache, nausea and vomiting and, in severe states, can cause severe unconsciousness and coma.
Explanation:
Respiratory acidosis is due to a failure in the breathing process that produces <u>hypoventilation</u>, decreasing the partial pressure of oxygen (PaO₂) —hypoxemia— and increasing the partial pressure of CO₂ (PaCO₂), called hypercapnia.
- <u><em>Acidosis</em></u><em> is the result of the accumulation of CO₂ in the body, which is reflected as a decrease in </em><em>pH</em><em> below 7.35, with no change in bicarbonate content.</em>
- <u><em>Hypoxemia</em></u><em> is the decrease of PaO₂ below 60 mmHg.</em>
- <u><em>Hypercapnia</em></u><em> is the increase of PaCO₂ in ABG above 45 mmHg.</em>
- <em>Normal </em><em>bicarbonate</em><em> </em><em>(HCO₃⁻) </em><em>values range from 22 to 28 mEq/L in ABG. This compound can be altered in metabolic acidosis.</em>
<u>Hypercapnia mainly affects the nervous system</u>, producing symptoms that alter the state of consciousness of the affected, also producing headache and even nausea and vomiting.
If Ready-to-eat TCS items are to be kept for more than 24 hours, they should be labeled with a date by which they must sell, be eaten, or be discarded.
<h3>
What measure should be taken while storing TCS food?</h3>
When keeping food, time and temperature are critical and must be closely managed. The received-on and use-by dates on stored foods should be clearly labeled. Food that is transported off-site must be tagged and kept at a specific temperature. This also applies to packaged items for self-service.
When left at the improper temperature for too long, TCS foods are more susceptible to bacterial development. TCS goods spoil more quickly and allow for harmful amounts of disease growth if not stored at the proper temperature. Foodborne disease could occur if dangerous pathogens are present.
For more information regarding TCS food, visit:
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Answer:
UAA, UAG, UGA are stop codons.
Explanation:
On a circle codon chart, the ones that either say stop at the end or have black boxes is what makes the stop codon.
• how long it has been occurring
• if it gets worse at a particular point in the day
•Do you get chest pain, palpitations or ankle swelling?
•Does it come on or get worse when you lie flat?
•Does anything bring it on? For example, pollen, pets or medication?
•Do you smoke?
•Do you also have a cough, or bring up phlegm?
•How active are you usually?
•What’s your job or occupation?
•Is your breathlessness related to certain times at work?
•Do you have a history of heart, lung or thyroid disease or of anaemia?
•Have you made any changes in your life because of your shortness of breath?
•Do you feel worried or frightened, depressed or hopeless?
•What have you done to help you cope with the way you’re feeling?
•Does it come and go or is it there all the time?
•Is there any pattern to your breathlessness?
Answer:
It can cause a wide range of health issues.
Explanation:
Weight gain, trouble sleeping, anxiety, depression, headaches, GI problems like constipation and diarrhea, easy bruising, muscle weakness and increases cholesterol, and blood pressure.
