This study was conducted to evaluate the critical thermal maximum(CTMax), the routine metabolism rate(MO_2) and the limiting oxygen saturation(LOS) of three salmonids with four different body weights ranging from 16 g...This study was conducted to evaluate the critical thermal maximum(CTMax), the routine metabolism rate(MO_2) and the limiting oxygen saturation(LOS) of three salmonids with four different body weights ranging from 16 g to 131 g. The CTMax was estimated at three different heating rates including 0.5℃ min^(-1), 1℃ h^(-1) and 2℃ d^(-1). Results showed that the CTMax of maple trout(Oncorhynchus mykiss) was the highest, which was followed by steelhead trout(O. mykiss) and Atlantic salmon(Salmon salar). The CTMax of the salmonid fish decreased with the increment of body weight, and was significantly influenced by the heating rate. The MO_2 of the salmonid fish increased with the increment of temperature, and decreased with the increment of body weight. Suffocation points of the fish decreased with increasing body weight and temperature. Steelhead trout was more tolerant to hypoxia than maple trout and Atlantic salmon, while the MO_2 of Atlantic salmon was the highest among these three salmonids. The LOS of the fish generally had a positive trend with temperature and body weight, and the LOS of steelhead trout was significantly lower than that of maple trout and Atlantic salmon. In conclusion, maple trout was the most tolerant kind to high temperature, while steelhead trout was the most tolerant to hypoxia among three kinds of salmonids. Moreover, the abilities to tolerate higher temperature of three salmonids were affected by their body weight and the heating rate, while the abilities to tolerate hypoxia were influenced by their body weight and the water temperature.展开更多
BACKGROUND: Sushi suffocation is relatively uncommon, and it is an unignorable cause of sudden death; however, no reports on sushi suffocation have been published.METHODS: A 60-year-old man was referred to our hospita...BACKGROUND: Sushi suffocation is relatively uncommon, and it is an unignorable cause of sudden death; however, no reports on sushi suffocation have been published.METHODS: A 60-year-old man was referred to our hospital for post resuscitative intensive care. He had choked on sushi and collapsed in the dining room of a mental hospital. A nursing assistant summoned a physician who attempted to extract the sushi. External cardiac massage was initiated after 7 minutes had elapsed and followed by endotracheal intubation. Return of spontaneous circulation was achieved after 7 minutes of resuscitation. A bronchoscopy demonstrated a large amount of shari in the trachea and right bronchus, which was removed with alligator forceps and a wire basket.RESULTS: Neurological recovery was evident on day 2 of admission. He was transferred back to the mental hospital with no neurological complications.CONCLUSION: Emergency physicians should consider sushi suffocation, including its clinical features and management.展开更多
Based on the retrospective study on 189 cases of premature rupture of membrane maternity, we find that PROM can result in higher risks of dystocia, cesarean birth and maternal and fetal complications, upon examining o...Based on the retrospective study on 189 cases of premature rupture of membrane maternity, we find that PROM can result in higher risks of dystocia, cesarean birth and maternal and fetal complications, upon examining our clinical management measures and searching for a positive clinical management , we are looking for a better way to reduce PROM and the risk of mother and child, to have a better pregnancy outcome.展开更多
基金supported by the National Natural Science Foundation of China (Nos. 31572634 and 31702364)Shandong Province Key Research and Development Plan (Nos. 2016CYJS04A01 and 2017CX GC0106)
文摘This study was conducted to evaluate the critical thermal maximum(CTMax), the routine metabolism rate(MO_2) and the limiting oxygen saturation(LOS) of three salmonids with four different body weights ranging from 16 g to 131 g. The CTMax was estimated at three different heating rates including 0.5℃ min^(-1), 1℃ h^(-1) and 2℃ d^(-1). Results showed that the CTMax of maple trout(Oncorhynchus mykiss) was the highest, which was followed by steelhead trout(O. mykiss) and Atlantic salmon(Salmon salar). The CTMax of the salmonid fish decreased with the increment of body weight, and was significantly influenced by the heating rate. The MO_2 of the salmonid fish increased with the increment of temperature, and decreased with the increment of body weight. Suffocation points of the fish decreased with increasing body weight and temperature. Steelhead trout was more tolerant to hypoxia than maple trout and Atlantic salmon, while the MO_2 of Atlantic salmon was the highest among these three salmonids. The LOS of the fish generally had a positive trend with temperature and body weight, and the LOS of steelhead trout was significantly lower than that of maple trout and Atlantic salmon. In conclusion, maple trout was the most tolerant kind to high temperature, while steelhead trout was the most tolerant to hypoxia among three kinds of salmonids. Moreover, the abilities to tolerate higher temperature of three salmonids were affected by their body weight and the heating rate, while the abilities to tolerate hypoxia were influenced by their body weight and the water temperature.
文摘BACKGROUND: Sushi suffocation is relatively uncommon, and it is an unignorable cause of sudden death; however, no reports on sushi suffocation have been published.METHODS: A 60-year-old man was referred to our hospital for post resuscitative intensive care. He had choked on sushi and collapsed in the dining room of a mental hospital. A nursing assistant summoned a physician who attempted to extract the sushi. External cardiac massage was initiated after 7 minutes had elapsed and followed by endotracheal intubation. Return of spontaneous circulation was achieved after 7 minutes of resuscitation. A bronchoscopy demonstrated a large amount of shari in the trachea and right bronchus, which was removed with alligator forceps and a wire basket.RESULTS: Neurological recovery was evident on day 2 of admission. He was transferred back to the mental hospital with no neurological complications.CONCLUSION: Emergency physicians should consider sushi suffocation, including its clinical features and management.
文摘Based on the retrospective study on 189 cases of premature rupture of membrane maternity, we find that PROM can result in higher risks of dystocia, cesarean birth and maternal and fetal complications, upon examining our clinical management measures and searching for a positive clinical management , we are looking for a better way to reduce PROM and the risk of mother and child, to have a better pregnancy outcome.
