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Heat Exchangers : This is an integral part of cardio pulmonary bypass and is designed to cool and warm the perfusate. non-sterile water from ice bath or warm water passed through the tubing made of stainless steel or aluminium is immersed in blood flowing in opposite directions. (Counter current heat exchange). Rapid cooling is desirable at the beginning of perfusion with the circulating water kept at 0 degree C. Rewarming has to be done -slowly to avoid damage to blood elements and to avoid bubble formation in the perfusate. The temperature gradient between water and blood should always be less than 1 O°C, while rewarming. The maximum temperature of the bath should be less than 42OC.
ROL E OF GLUCOSE - Maximum part of energy in percentage is obtained by oxidation of glucose. Energy is released quickly. In blood .1% glucose (C6H12O6) present. Norma
Explain the Characteristics of Cancer? The important characteristics of cancer are excessive cellular multiplication, invasiveness and autonomy. The active process of invasion
what is origin ofspharosome
A wire 50.0 m long and 2.00 mm in diameter is connected to a source with a potential difference of 9.11 V, and the current is found to be 33.7 A. Assume a temperature of 20°C and,
A dihybrid cross yields 320 F2 offspring. How many are expected to resemble the homozygous recessive parental?
Graduate student Dee Innay works in a human genome lab, whose goal is to identify the human gene responsible for a form of muscular dystrophy (MD). Dee has mapped the MD gene to a
State the Continuous sutures Suturing technique It can be used to attach 2 surgical flap edges or to secure multiple interproximal papillae of one flap independently of the oth
I am studying the evolution of a giraffe. How do I find more information?
Blood Pressure Blood pressure may be defined as the force or pressure which the blood exerts on the walls of the artery. Blood pressure varies with the age of the individual. B
Briefly explain about Food preservation Food preservation, as you are aware, is the process in which the perishable food materials are given a suitable physical or chemical t
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