Heat stroke, Biology

Assignment Help:

Heat stroke

It is also known as sun stroke or hyperthermia and results in excessive rise of body temperature and absence of sweating.

Etiology: The disease is caused by high environmental temperature and high humidity, may or may not be accompanied with severe muscular activity. The animals with heavy hair coat or kept in poorly ventilated houses are more susceptible. Damage to hypo-thalamus as in FMD, dehydration, poisoning with strychnine, levamisole or claviceps and iodism also result in hyperthermia.

Pathogenesis: When the environmental temperature is high, animal gains more amount of heat from environment. However, due to high humidity, the heat can not be lost in proportional amount through perspiration as a result of which body temperature is elevated. Similarly, due to excessive muscular activity, there is more heat gain and if environment is having high humidity, heat can not be lost which increases body temperature. In such cases, the set point of body temperature in the hypothalamus is not affected.

Clinical signs: There is sudden rise in body temperature, pulse and respiration rates while sweating and salivation are almost absent. The animals become dull and depressed, thirst is increased and they try to lie down in cool places. If the condition persists, animals collapse, show convulsions and die.

Diagnosis: It is diagnosed by clinical symptoms. However, it should be differentiated from hyperpyrexia which is usually related to infectious agents. In cases of septicaemia, growth on blood culture, petechial haemorrhages on mucosae, and changes in blood picture are noticed.

Treatment: If the temperature increases suddenly, cold packs should be applied and animal should be kept at cool places with enough drinking water. These animals should be given enough glucose and protein as supportive treatment to maintain the body requirements. Normal saline should be given intravenously.


Related Discussions:- Heat stroke

Explain electrocardiography, Explain electrocardiography? What is mean...

Explain electrocardiography? What is meant by P-Q interval and S -T interval in electrocardiography? Mention two medical applications of this method.

Illustrate omega taxonomy, Q. Illustrate Omega Taxonomy? After synthesi...

Q. Illustrate Omega Taxonomy? After synthesising a basic classification, the taxonomist can attempt to improve upon it. Therefore, the observed facts are interpreted in Omega t

Female reproductive disorders-retained foetal membranes, Retained foetal me...

Retained foetal membranes The foetal membranes are normally expelled within 6to 12 hr after parturition in cows and buffaloes. If the foetal membranes are not voided even upto

Which joint is stronger-the shoulder or hip joint, In general compare and c...

In general compare and contrast the three functional classifications of joints according to movement. What are two characteristics that make synovial joints unique and different fr

Show symptoms and signs of hyperthyroidism, Q. What are some symptoms and s...

Q. What are some symptoms and signs found in patients with hyperthyroidism? The hormones made by the thyroid gland stimulate the basal metabolism of the body in hyperthyroidism

TISSUES, HOW TO WRITE A CONCLUSION ON A ASSIGNMENT OF EPITHELIAL TISSUES

HOW TO WRITE A CONCLUSION ON A ASSIGNMENT OF EPITHELIAL TISSUES

Functions of citric acid cycle, Functions of Citric Acid Cycle The citr...

Functions of Citric Acid Cycle The citric acid cycle is an amphibolic pathway  i.e.  it  is involved in both anabolic and catabolic processes

Digestive system, what is the function of the tongue in the digestive syste...

what is the function of the tongue in the digestive system?

Define the chemical equation of the formation of bicarbonate, Q. What is th...

Q. What is the chemical equation of the formation of bicarbonate from water and carbon dioxide? What is the enzyme that catalyzes this reaction? The chemical equation of the ch

Explain of functional property browning and anchor, Explain of Functional p...

Explain of Functional property Browning/Flavour/ Aroma Mode of action  Proteins contribute to browning by reacting with lactose and other reducing sugars present in a form

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd