Food borne illnesses
Food borne illnesses are formed
by the ingestion of foods contaminated with pathogenic microorganisms. The
contamination of food may occur at any stage in the process from food
production to consumption. Food infection and food intoxication are the two
types of diseases which arise from pathogenic microorganisms. The severity of
the foodborne illness depends on the type of pathogenic microorganism or toxin
ingested, the quantity of the contaminated food consumed, and the health status
of the individual.
For fluid resuscitation in hemorrhagic shock, about 3 ML of crystalloid for every 1 ML blood lost. 3 L of fluid needs to administered to raise the intramuscular volume by 1L.
Fluid administration should continue until the patient's hydrodynamics become stabilized. Crystaloids quickly leak from vascular space, fluid expands the blood volume by 20-30% . Lactated ringer's solution is used balanced salt solution for fluid resuscitation in hemorrhagic shock.
Colloid solution are generally not used. Those who have dehydration and adequate circulatory volume typically free water deficit and hypo-tonic solutions.Lost blood volume with intravenous fluids called crystalliods. Consistency of liquid is thin and saline solution.
To learn more about Lactated ringer's solution here
brainly.com/question/14211213
#SPJ4
Answer:
Touching, Smelling.
Explanation:
Touching will be useful to detect stimuli like coldness and hotness.
Smelling on the other hand will help to make observations on smell and change in smell. These two are among the five senses that we use to make observations as we record what we see, hear, touch and feel, smell and taste.
Zooplankton ingest phytoplankton, along with any MeHg present in the phytoplankton but eliminate MeHg from their cells more slowly than they ingest it. This leads to bioaccumulation and magnification of MeHg concentrations in the zooplankton compared to the phytoplankton