Do not use AED if victim is lying in water.
Do not use AED if chest is covered with sweat or water.
Do not put an AED pad over a medication patch.
Do not place AED pad over a pacemaker (hard lump under chest skin).
In the human embryo, the first site of blood formation is the yolk sac. Later in embryonic life, the liver becomes the most important red blood cell-forming organ, but it is soon succeeded by the bone marrow, which in adult life is the only source of both red blood cells and the granulocytes. Their job is to transport oxygen to the body's tissues in exchange for carbon dioxide, which is carried to and eliminated by the lungs. Red blood cells are formed in the red bone marrow of bones. Stem cells in the red bone marrow called hemocytoblasts give rise to all of the formed elements in blood. Erythroid (red blood) cells are the first cell type to be specified in the postimplantation mammalian embryo and serve highly specialized, essential functions throughout gestation and postnatal life. The existence of 2 developmentally and morphologically distinct erythroid lineages, primitive (embryonic) and definitive (adult), was described for the mammalian embryo more than a century ago. Cells of the primitive erythroid lineage support the transition from rapidly growing embryo to fetus, whereas definitive erythrocytes function during the transition from fetal life to birth and continue to be crucial for a variety of normal physiologic processes. Over the past few years, it has become apparent that the ontogeny and maturation of these lineages are more complex than previously appreciated. In this review, we highlight some common and distinguishing features of the red blood cell lineages and summarize advances in our understanding of how these cells develop and differentiate throughout mammalian ontogeny.
Answer and Explanation:
Frozen foods are foods that were put in a refrigerator. The essence of putting food in a refrigerator is to lower the rate at which microbes cause the spoilage of the food by lowering its temperature considerably. After 24 hours, microbes must have commenced action on non-frozen ready to eat foods causing them to spoil in not more than 24hours.
