Answer:
From the incidence, it is clear that the patient will soon experience hypovolemic shock, which is only secondary to trauma and hemorrhage, and capable of resulting to a situation of threat to life.
For the trainer to manage this situation, the first step will be to call 911 in order for speedy medical assistance. The next thing to do is to try to control the bleeding via the use of direct pressure, elevation, and pressure points. By the time the bleeding stops, and the medical assistance has not arrived, then immobilization of the forearm should be done in a vacuum immobilizer. Next, elevate the feet of the patient to be in a shock position and lying face up. Lastly, try to ensure his temperature is maintained.
Explanation:
From the incidence, it is clear that the patient will soon experience hypovolemic shock, which is only secondary to trauma and hemorrhage, and capable of resulting to a situation of threat to life.
For the trainer to manage this situation, the first step will be to call 911 in order for speedy medical assistance. The next thing to do is to try to control the bleeding via the use of direct pressure, elevation, and pressure points. By the time the bleeding stops, and the medical assistance has not arrived, then immobilization of the forearm should be done in a vacuum immobilizer. Next, elevate the feet of the patient to be in a shock position and lying face up. Lastly, try to ensure his temperature is maintained.
I think it could be both. It honestly depends. But I would say False just because it would make more sense..not too sure though sorry.
When a body is to be destroyed after an autopsy
Omega−3 fatty acids, also called Omega-3 oils, ω−3 fatty acids or n−3 fatty acids, are >>>polyunsaturated fatty acids<<< (PUFAs) characterized by the presence of a double bond, three atoms away from the terminal methyl group in their chemical structure.
Trans fatty acids are unsaturated fatty acids that have at least one double bond in the trans configuration. ... Hydrogenation and deodorization of unsaturated vegetable oils (or occasionally fish oils) high in polyunsaturated fatty acids. During the heating and frying of oils at high temperatures.
pls mark brainliest
