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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.
which bone forms the non-moving muscle attachment in the hip joint
Define Traditional Cycle of Root Canal Treatment The traditional cycle of Root Canal Treatment a) Dig in the tooth to make a big hole b) Then, look through this hole to f
Q. Define the Organization Levels of Life? Ans. The cell is the basic unit of life - the smallest unit that can carry on all the processes of life. Organisms that consist of a
A woman who is heterozygous for a particular X-linked recessive trait marries a phenotypically normal man. What percentage of their sons will show the recessive phenotype?
List the benefits of LSM. Life style modification helps in the following ways: - Reduction of weight - Good sugar control - Good blood pressure control - Reduction
Trends in Succession - Ecology Succession is an important aspect of change in ecosystems and a simple description of successional communities the beginning of the story. We ne
what is homeostasis and how does it happen
Origin and Delivery - Transport in Phloem We have stated above that transport of photosynthates starts from leaves and ends up in one or the other sink tissue. Though this is
Q. Are proteins with the same number of each dissimilar amino acid that forms them necessarily identical proteins? Even if many proteins have the same number of each different
Define Types of Non Enzymatic Browning Reaction? Two major types of non enzymatic browning reaction have been recognized to occur in foods during processing. 1. Maillard Rea
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