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Why sheep blood added in blood agar preparation does not coagulate prior to its use?
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- According to USP Chapter <797>, allergenic extract preparation can be made in a doctor’s office facility by trained personnel only if the allergenic extract preparation: a)Is compounded under a laminar air flow hood Is compounded by a pharmacist b)Contains an antimicrobial preservative c)Is used immediately after preparation d)Is prepared only from plant origin materialAs you can see on the blood agar plates, some microbes can lyse red blood cells releasing nutrients into the surrounding area. What might the advantage be for a bacteria to be able to do this? Do you think this could have an effect on the bacteria’s virulence? Explain.In your opinion and based on your knowledge, what is the most important component that will be tested using the reagent test strips?
- A physician orders 1800 mL of lactated Ringer’s solutions to be administered over a 14 hour period. The IV is calibrated to deliver 12gtt/mL. How many drops per minute should the patient receiveWhy is it important to eject a small amount of blood from the syringe sample onto a gauze pad before injecting the sample into the machine?A patient is prescribed 120 ml of Hartmann’s solution to be given over 5 hours. The microdrip delivers 60 drops/ml. calculate the required drip rate in drops/min
- Which of the following is an important measure that may prevent bacterial contamination in tube feeding formulas? Question 71 options: a) Discarding opened containers of formula not used within 24 hours b) Adding formula to the feeding container before it empties completely c) Using the same feeding bag and tubing each day d) Adding the full days worth of formula to the bag at the start of each dayWhat is the difference between the use of Peppermint oil and Cinnamon oil in Veterinary Medicine to treat the bacterial infections Escherichia coli and Staphylococcus?In making the Feta Cheese, a 10% Calcium Chloride solution was added. Explain why you think that using calcium chloride will favor cheesemaking (coagulation, structure of the gel). For more information on coagulation of milk for cheesemaking, visit the Cheese Making Technology E-book.