Indian Dental Academy: will be one of the most relevant and exciting training center with best faculty and flexible training programs for dental professionals who wish to advance in their dental practice,Offers certified courses in Dental implants,Orthodontics,Endodontics,Cosmetic Dentistry, Prosthetic Dentistry, Periodontics and General Dentistry.
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
www.indiandentalacademy.com
Deglutition involves the coordinated passage of food from the mouth to the stomach through three phases - oral, pharyngeal, and esophageal. During the oral phase, tongue movements prepare and transfer food into a bolus. In the pharyngeal phase, swallowing becomes reflexive as the bolus passes through the pharynx, with the soft palate and epiglottis protecting the airway. The esophageal phase propels the bolus through peristaltic contractions into the stomach. Swallowing is controlled by brain centers that coordinate the complex activity of muscles and nerves to allow for breathing and swallowing while preventing food from entering the airway.
The document discusses the process of deglutition or swallowing. It describes the three stages of swallowing as the oral stage, pharyngeal stage, and esophageal stage. The pharyngeal stage is a reflex that is initiated by receptors in the pharynx and involves closing the epiglottis, lifting the larynx, and peristaltic contractions to push food through to the esophagus. The esophageal stage uses primary and sometimes secondary peristalsis to transport food to the stomach through the esophagus. Clinical issues related to difficulties or abnormalities in swallowing are also mentioned.
This document provides an overview of deglutition (swallowing), including the physiologic events, neural control, and patterns of swallowing. It describes the preparatory, oral, pharyngeal, and esophageal stages of normal mature swallowing. Abnormal swallowing patterns like simple and complex tongue thrust are discussed. Conditions that can cause defective swallowing include paralysis of nerves involved in swallowing from issues like encephalitis. The risks of paralysis under deep anesthesia are also noted.
Deglutition dyp by Pandian M, Tutor, Dept of Physiology, DYPMCKOP,MHPandian M
This document summarizes the process of deglutition (swallowing) which involves three stages - oral, pharyngeal, and esophageal.
The oral stage is voluntary and involves tongue movements that propel the food bolus from the mouth into the pharynx. The pharyngeal stage is involuntary and involves coordinated movements that push the bolus into the esophagus while preventing entry into the larynx, nasal cavity or mouth. The esophageal stage is also involuntary and involves peristaltic contractions that propel the bolus through the esophagus and into the stomach. Key components and reflex pathways involved in coordinated swallowing are described. Common disorders of swallowing like dysphagia and gastro
This document provides an overview of deglutition (swallowing) physiology and esophageal manometry. It describes the three phases of swallowing (oral, pharyngeal, esophageal) and the muscles involved in each phase. It also outlines the neural control of swallowing and the brainstem nuclei involved. Regarding esophageal manometry, it describes the different catheter types, indications for the test, and provides a detailed outline of the components and steps to perform esophageal manometry including identifying high pressure zones and measuring lower esophageal sphincter relaxation.
Indian Dental Academy: will be one of the most relevant and exciting training center with best faculty and flexible training programs for dental professionals who wish to advance in their dental practice,Offers certified courses in Dental implants,Orthodontics,Endodontics,Cosmetic Dentistry, Prosthetic Dentistry, Periodontics and General Dentistry.
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
www.indiandentalacademy.com
Deglutition involves the coordinated passage of food from the mouth to the stomach through three phases - oral, pharyngeal, and esophageal. During the oral phase, tongue movements prepare and transfer food into a bolus. In the pharyngeal phase, swallowing becomes reflexive as the bolus passes through the pharynx, with the soft palate and epiglottis protecting the airway. The esophageal phase propels the bolus through peristaltic contractions into the stomach. Swallowing is controlled by brain centers that coordinate the complex activity of muscles and nerves to allow for breathing and swallowing while preventing food from entering the airway.
The document discusses the process of deglutition or swallowing. It describes the three stages of swallowing as the oral stage, pharyngeal stage, and esophageal stage. The pharyngeal stage is a reflex that is initiated by receptors in the pharynx and involves closing the epiglottis, lifting the larynx, and peristaltic contractions to push food through to the esophagus. The esophageal stage uses primary and sometimes secondary peristalsis to transport food to the stomach through the esophagus. Clinical issues related to difficulties or abnormalities in swallowing are also mentioned.
This document provides an overview of deglutition (swallowing), including the physiologic events, neural control, and patterns of swallowing. It describes the preparatory, oral, pharyngeal, and esophageal stages of normal mature swallowing. Abnormal swallowing patterns like simple and complex tongue thrust are discussed. Conditions that can cause defective swallowing include paralysis of nerves involved in swallowing from issues like encephalitis. The risks of paralysis under deep anesthesia are also noted.
Deglutition dyp by Pandian M, Tutor, Dept of Physiology, DYPMCKOP,MHPandian M
This document summarizes the process of deglutition (swallowing) which involves three stages - oral, pharyngeal, and esophageal.
The oral stage is voluntary and involves tongue movements that propel the food bolus from the mouth into the pharynx. The pharyngeal stage is involuntary and involves coordinated movements that push the bolus into the esophagus while preventing entry into the larynx, nasal cavity or mouth. The esophageal stage is also involuntary and involves peristaltic contractions that propel the bolus through the esophagus and into the stomach. Key components and reflex pathways involved in coordinated swallowing are described. Common disorders of swallowing like dysphagia and gastro
This document provides an overview of deglutition (swallowing) physiology and esophageal manometry. It describes the three phases of swallowing (oral, pharyngeal, esophageal) and the muscles involved in each phase. It also outlines the neural control of swallowing and the brainstem nuclei involved. Regarding esophageal manometry, it describes the different catheter types, indications for the test, and provides a detailed outline of the components and steps to perform esophageal manometry including identifying high pressure zones and measuring lower esophageal sphincter relaxation.
This document discusses mastication (chewing) and deglutition (swallowing). It defines the key terms and describes the anatomy and physiology of these processes. Mastication involves reducing food size through jaw movements powered by specific muscles. Swallowing has oral, pharyngeal, and esophageal stages propelling the food bolus through the throat to the stomach. Both are controlled by central pattern generators in the brainstem but integrate sensory feedback. Dysphagia can result from structural issues or functional problems disrupting the coordination of these complex muscular sequences. Aspiration risks are outlined.
Coordination of mastication, swallowing and breathingFedeVillani
The document discusses the coordination of mastication (chewing), swallowing, and breathing in the pharynx. The pharynx serves multiple functions including breathing, speaking, chewing, and swallowing. During chewing, food accumulates in the pharynx before swallowing. Swallowing requires the pharynx to change from an airway to a food passage and coordination between swallowing and breathing. Future research is needed to better understand control of structures like the soft palate and tongue during these functions as well as preventing aspiration during chewing and swallowing.
This document discusses the physiology of swallowing. It involves three phases - oral, pharyngeal, and esophageal. The oral phase involves preparing and moving food to the back of the throat using tongue and jaw muscles. The pharyngeal phase is involuntary and uses throat muscles to push food to the esophagus. The esophageal phase uses peristaltic waves to move food to the stomach through the esophagus. Swallowing is coordinated by brainstem centers and involves various cranial nerves and muscles.
The document discusses the physiology of deglutition or swallowing. It describes how swallowing involves coordinated muscle activity to move food from the mouth to the stomach through three phases - oral, pharyngeal, and esophageal. The oral phase prepares food for swallowing through chewing and mixing with saliva. The pharyngeal phase is a reflex that protects the airway and involves tongue pumping and epiglottis closure. The esophageal phase relaxes the lower esophageal sphincter to allow food passage through peristalsis. Neural control involves both voluntary and involuntary pathways in the brain and medulla to coordinate the complex swallowing process.
This document provides an overview of normal swallowing and anatomy related to swallowing. It discusses that swallowing is a complex phenomenon involving both voluntary and involuntary actions, with the average person swallowing around 600 times per day. It then details the anatomy involved in swallowing, including the 55 muscles, 5 cranial nerves, and centers in the central nervous system. The stages of swallowing are described as oral, pharyngeal, and esophageal. Dysphagia (impaired swallowing) can originate from disturbances in the mouth, pharynx, or esophagus. Approaches to evaluating dysphagia include history, clinical exams, and tests like the modified barium swallow and videoendoscopy.
This document provides information about mastication and deglutition. It begins with an introduction to digestion and the digestive system. It then discusses factors that regulate food intake such as hunger and satiety centers in the hypothalamus. The document describes the process of mastication including the muscles involved, chewing strokes, and role of saliva. It also explains deglutition as the three phase process of food moving from the mouth to the esophagus. In summary, the document outlines the physiological processes of chewing, swallowing, and their roles in breaking down food for digestion.
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
www.indiandentalacademy.com
1. Mastication is the process of chewing food to prepare it for swallowing and involves rhythmic movements of the jaw through a chewing cycle.
2. Food characteristics like hardness can influence the masticatory process by affecting forces exerted, muscle activity, and jaw movements during chewing.
3. Both oral physiology factors and food properties may impact the threshold at which chewing triggers the urge to swallow, with harder and drier foods requiring more chewing cycles to reduce size and hydrate before swallowing.
short description of the process of deglutation with all the stages and their complete description and graphic view of all the things that are undergoing during the process of swallowing including an animated summary of whatever goes in the mouth for ease of understanding.
The document summarizes the physiology of swallowing. It describes the three main phases - oral, pharyngeal, and esophageal. Key points include that swallowing requires coordinated muscle activity in the head and neck and involves passing food from the mouth to stomach. The oral phase prepares food for swallowing through chewing and tongue movement. In the pharyngeal phase, the airway is protected as food is pushed over the epiglottis. Swallowing is controlled by neural pathways from the cortex to brainstem and medulla. Respiration is suspended during swallowing to prevent aspiration.
This document summarizes the physiology of deglutition (swallowing) in humans. It describes the three stages of swallowing: oral, pharyngeal, and esophageal. The pharyngeal stage is involuntary and involves the movement of food from the pharynx to the esophagus. The esophageal stage is also involuntary and involves peristaltic waves that propel food down the esophagus and into the stomach through contractions of the smooth muscle in the esophagus. The lower esophageal sphincter plays an important role in preventing reflux of gastric contents back up into the esophagus.
This document summarizes the processes of mastication, deglutition, digestion, and assimilation. It describes the stages of chewing and swallowing food and the coordinated actions of teeth, tongue, muscles and brain centers involved. The stages of digestion in the mouth, esophagus, stomach, small intestine and large intestine are outlined. Key digestive enzymes and hormones are identified. Absorption of carbohydrates, proteins and fats occurs via active transport across the intestinal walls, and nutrients enter hepatic circulation.
The document summarizes the physiology of deglutition (swallowing) in three stages: 1) oral stage where food is prepared in the mouth and propelled to the oropharynx, 2) pharyngeal stage where the nasopharyngeal and oropharyngeal isthmuses close and the larynx elevates to prevent aspiration as the food bolus passes, and 3) esophageal stage where peristalsis propels the bolus through the esophagus and into the stomach through relaxation of the lower esophageal sphincter. Key events in each stage include tongue movement, closure of the larynx, contraction of the pharyngeal constrictor muscles, and opening/closing of
Mastication involves chewing food into smaller pieces to prepare it for swallowing. The key processes involved are cutting and grinding food using the teeth, mixing it with saliva, and forming it into a bolus. Several structures are involved including the teeth, tongue, cheeks and muscles of mastication. Chewing involves rhythmic jaw movements in a tear drop pattern with phases of opening, closing and grinding the food. Mastication makes digestion more efficient by increasing the surface area of food particles.
The document summarizes the three stages of swallowing (deglutition):
1) Buccal stage where the tongue retracts forcing the bolus into the oropharynx.
2) Pharyngeal stage is involuntary where the soft palate and larynx elevate to prevent food entering the nasal cavity and lungs. The bolus moves into the upper esophagus.
3) Esophageal stage where peristalsis propels the bolus through the esophagus and into the stomach over 8-20 seconds while the lower esophageal and stomach sphincters relax.
The document discusses the physiology of deglutition or swallowing. It describes the structures involved, the three stages of swallowing - oral, pharyngeal, and esophageal. The oral stage involves preparing and moving the bolus to the back of the throat. The pharyngeal stage is a reflex that moves the bolus into the esophagus while protecting the airway. The esophageal stage moves the bolus through peristalsis into the stomach. Swallowing is coordinated by both cortical and brainstem centers and involves multiple cranial nerves.
Swallowing involves three phases - oral, pharyngeal, and esophageal. In the oral phase, food is mixed with saliva and moved to the back of the throat by the tongue. The soft palate then elevates to protect the nasal airway. In the pharyngeal phase, the larynx and pharynx elevate to allow food to pass while protecting the airway, and a series of muscle contractions propel the food over the epiglottis and into the esophagus. In the esophageal phase, the upper esophageal sphincter relaxes to allow the food to pass into the esophagus for peristalsis down to the stomach.
The document provides details about the anatomy and physiology of swallowing. It describes the four stages of swallowing as oral preparatory, oral, pharyngeal, and esophageal. Key points include that swallowing involves passage of food from mouth to stomach through coordinated voluntary and involuntary contractions. The pharynx and esophagus are described in terms of layers, segments, nerve supply, and functions during swallowing. Causes and characteristics of dysphagia in the oropharyngeal and esophageal regions are also summarized.
The document discusses the anatomy, histology, and physiology of the major and minor salivary glands. It describes the location, structure, relations, blood supply, nerve supply and functions of the parotid, submandibular and sublingual glands. The histology section notes that the glands are compound tubuloalveolar and composed of serous or mucous cells. Physiology discusses saliva composition, secretion, and neural control of the glands.
This document provides forecasts for wind speeds and wave heights in the Northeast Pacific region over the next 72 hours. It warns of Tropical Depression One-E located near 11.0N 110.4W, which is forecast to strengthen into a hurricane over the period. Wind speeds up to 85 knots and wave heights up to 22 feet are expected within 270 nautical miles of the storm's center. Other areas are forecast to see winds of 20 knots or less and wave heights below 8 feet.
This document discusses mastication (chewing) and deglutition (swallowing). It defines the key terms and describes the anatomy and physiology of these processes. Mastication involves reducing food size through jaw movements powered by specific muscles. Swallowing has oral, pharyngeal, and esophageal stages propelling the food bolus through the throat to the stomach. Both are controlled by central pattern generators in the brainstem but integrate sensory feedback. Dysphagia can result from structural issues or functional problems disrupting the coordination of these complex muscular sequences. Aspiration risks are outlined.
Coordination of mastication, swallowing and breathingFedeVillani
The document discusses the coordination of mastication (chewing), swallowing, and breathing in the pharynx. The pharynx serves multiple functions including breathing, speaking, chewing, and swallowing. During chewing, food accumulates in the pharynx before swallowing. Swallowing requires the pharynx to change from an airway to a food passage and coordination between swallowing and breathing. Future research is needed to better understand control of structures like the soft palate and tongue during these functions as well as preventing aspiration during chewing and swallowing.
This document discusses the physiology of swallowing. It involves three phases - oral, pharyngeal, and esophageal. The oral phase involves preparing and moving food to the back of the throat using tongue and jaw muscles. The pharyngeal phase is involuntary and uses throat muscles to push food to the esophagus. The esophageal phase uses peristaltic waves to move food to the stomach through the esophagus. Swallowing is coordinated by brainstem centers and involves various cranial nerves and muscles.
The document discusses the physiology of deglutition or swallowing. It describes how swallowing involves coordinated muscle activity to move food from the mouth to the stomach through three phases - oral, pharyngeal, and esophageal. The oral phase prepares food for swallowing through chewing and mixing with saliva. The pharyngeal phase is a reflex that protects the airway and involves tongue pumping and epiglottis closure. The esophageal phase relaxes the lower esophageal sphincter to allow food passage through peristalsis. Neural control involves both voluntary and involuntary pathways in the brain and medulla to coordinate the complex swallowing process.
This document provides an overview of normal swallowing and anatomy related to swallowing. It discusses that swallowing is a complex phenomenon involving both voluntary and involuntary actions, with the average person swallowing around 600 times per day. It then details the anatomy involved in swallowing, including the 55 muscles, 5 cranial nerves, and centers in the central nervous system. The stages of swallowing are described as oral, pharyngeal, and esophageal. Dysphagia (impaired swallowing) can originate from disturbances in the mouth, pharynx, or esophagus. Approaches to evaluating dysphagia include history, clinical exams, and tests like the modified barium swallow and videoendoscopy.
This document provides information about mastication and deglutition. It begins with an introduction to digestion and the digestive system. It then discusses factors that regulate food intake such as hunger and satiety centers in the hypothalamus. The document describes the process of mastication including the muscles involved, chewing strokes, and role of saliva. It also explains deglutition as the three phase process of food moving from the mouth to the esophagus. In summary, the document outlines the physiological processes of chewing, swallowing, and their roles in breaking down food for digestion.
The Indian Dental Academy is the Leader in continuing dental education , training dentists in all aspects of dentistry and
offering a wide range of dental certified courses in different formats.for more details please visit
www.indiandentalacademy.com
1. Mastication is the process of chewing food to prepare it for swallowing and involves rhythmic movements of the jaw through a chewing cycle.
2. Food characteristics like hardness can influence the masticatory process by affecting forces exerted, muscle activity, and jaw movements during chewing.
3. Both oral physiology factors and food properties may impact the threshold at which chewing triggers the urge to swallow, with harder and drier foods requiring more chewing cycles to reduce size and hydrate before swallowing.
short description of the process of deglutation with all the stages and their complete description and graphic view of all the things that are undergoing during the process of swallowing including an animated summary of whatever goes in the mouth for ease of understanding.
The document summarizes the physiology of swallowing. It describes the three main phases - oral, pharyngeal, and esophageal. Key points include that swallowing requires coordinated muscle activity in the head and neck and involves passing food from the mouth to stomach. The oral phase prepares food for swallowing through chewing and tongue movement. In the pharyngeal phase, the airway is protected as food is pushed over the epiglottis. Swallowing is controlled by neural pathways from the cortex to brainstem and medulla. Respiration is suspended during swallowing to prevent aspiration.
This document summarizes the physiology of deglutition (swallowing) in humans. It describes the three stages of swallowing: oral, pharyngeal, and esophageal. The pharyngeal stage is involuntary and involves the movement of food from the pharynx to the esophagus. The esophageal stage is also involuntary and involves peristaltic waves that propel food down the esophagus and into the stomach through contractions of the smooth muscle in the esophagus. The lower esophageal sphincter plays an important role in preventing reflux of gastric contents back up into the esophagus.
This document summarizes the processes of mastication, deglutition, digestion, and assimilation. It describes the stages of chewing and swallowing food and the coordinated actions of teeth, tongue, muscles and brain centers involved. The stages of digestion in the mouth, esophagus, stomach, small intestine and large intestine are outlined. Key digestive enzymes and hormones are identified. Absorption of carbohydrates, proteins and fats occurs via active transport across the intestinal walls, and nutrients enter hepatic circulation.
The document summarizes the physiology of deglutition (swallowing) in three stages: 1) oral stage where food is prepared in the mouth and propelled to the oropharynx, 2) pharyngeal stage where the nasopharyngeal and oropharyngeal isthmuses close and the larynx elevates to prevent aspiration as the food bolus passes, and 3) esophageal stage where peristalsis propels the bolus through the esophagus and into the stomach through relaxation of the lower esophageal sphincter. Key events in each stage include tongue movement, closure of the larynx, contraction of the pharyngeal constrictor muscles, and opening/closing of
Mastication involves chewing food into smaller pieces to prepare it for swallowing. The key processes involved are cutting and grinding food using the teeth, mixing it with saliva, and forming it into a bolus. Several structures are involved including the teeth, tongue, cheeks and muscles of mastication. Chewing involves rhythmic jaw movements in a tear drop pattern with phases of opening, closing and grinding the food. Mastication makes digestion more efficient by increasing the surface area of food particles.
The document summarizes the three stages of swallowing (deglutition):
1) Buccal stage where the tongue retracts forcing the bolus into the oropharynx.
2) Pharyngeal stage is involuntary where the soft palate and larynx elevate to prevent food entering the nasal cavity and lungs. The bolus moves into the upper esophagus.
3) Esophageal stage where peristalsis propels the bolus through the esophagus and into the stomach over 8-20 seconds while the lower esophageal and stomach sphincters relax.
The document discusses the physiology of deglutition or swallowing. It describes the structures involved, the three stages of swallowing - oral, pharyngeal, and esophageal. The oral stage involves preparing and moving the bolus to the back of the throat. The pharyngeal stage is a reflex that moves the bolus into the esophagus while protecting the airway. The esophageal stage moves the bolus through peristalsis into the stomach. Swallowing is coordinated by both cortical and brainstem centers and involves multiple cranial nerves.
Swallowing involves three phases - oral, pharyngeal, and esophageal. In the oral phase, food is mixed with saliva and moved to the back of the throat by the tongue. The soft palate then elevates to protect the nasal airway. In the pharyngeal phase, the larynx and pharynx elevate to allow food to pass while protecting the airway, and a series of muscle contractions propel the food over the epiglottis and into the esophagus. In the esophageal phase, the upper esophageal sphincter relaxes to allow the food to pass into the esophagus for peristalsis down to the stomach.
The document provides details about the anatomy and physiology of swallowing. It describes the four stages of swallowing as oral preparatory, oral, pharyngeal, and esophageal. Key points include that swallowing involves passage of food from mouth to stomach through coordinated voluntary and involuntary contractions. The pharynx and esophagus are described in terms of layers, segments, nerve supply, and functions during swallowing. Causes and characteristics of dysphagia in the oropharyngeal and esophageal regions are also summarized.
The document discusses the anatomy, histology, and physiology of the major and minor salivary glands. It describes the location, structure, relations, blood supply, nerve supply and functions of the parotid, submandibular and sublingual glands. The histology section notes that the glands are compound tubuloalveolar and composed of serous or mucous cells. Physiology discusses saliva composition, secretion, and neural control of the glands.
This document provides forecasts for wind speeds and wave heights in the Northeast Pacific region over the next 72 hours. It warns of Tropical Depression One-E located near 11.0N 110.4W, which is forecast to strengthen into a hurricane over the period. Wind speeds up to 85 knots and wave heights up to 22 feet are expected within 270 nautical miles of the storm's center. Other areas are forecast to see winds of 20 knots or less and wave heights below 8 feet.
This document summarizes the specifications of the ST5801GB dual-frequency 5.8GHz and 2.4GHz wireless outdoor bridge. It supports dual-band 2x2 MIMO technology across 1, 2, or 3 radios. Key features include multiple relay jumping, 48V 1A PoE support, Gigabit Ethernet speeds, WPA/WPA2 encryption, and an operating temperature range of -30 to 70 degrees Celsius. Management options include a web GUI, Telnet, SSH, and SNMP.
The ST24AP5N is a ceiling-mounted, high-power wireless access point that provides WiFi network coverage. It supports wireless standards including 802.11n, 802.11b, and 802.11g, with a maximum transmission rate of 300Mbps. The access point has features such as an auto-negotiating LAN port, Power over Ethernet support, a web interface for management, and security protocols including WEP, WPA, and WPA2. It is designed for use in environments from 0 to 40 degrees Celsius.
The document describes three wireless network bridge and PTZ camera models:
1. The ST58Q model supports H.264 compression, D1/CIF/QCIF resolution, variable bitrate and frame rate settings, a built-in web server, high-speed PTZ control, two-way voice intercom, and wireless transmission up to 5km.
2. The ST58Q980CP model has a 1/4 inch CCD, 26x optical/312x digital zoom, and supports effects like flip and black and white.
3. The ST58Q1010CP model has a 1/4 inch CCD, 36x optical/432x digital zoom, and a minimum working
The document describes the features and specifications of the ST5819VC digital wireless video transmission product. It has a long transmission distance of over 5KM, strong encryption support for various protocols, and H.264 video compression technology. It also supports variable bit rates, two-way voice intercom, multiple network protocols, and has a temperature operating range of -10°C to 65°C.
1. The ST58T8VC is a 5.8G high bandwidth digital wireless video transmission equipment that uses H.264 video coding for high compression and picture quality.
2. It supports features such as PTZ camera control, two-way voice intercom, wireless transmission over 5.18-5.825GHz frequency, and transmission distances up to 8km.
3. The equipment can be customized to add functions like alarm and uses protocols including TCP/IP, HTTP, and SIP for secure transmission of video, audio, and network signals.
The ST2510AD is a digital wireless bridge that features a graphical user interface, supports spanning tree protocol to prevent broadcast storms, supports QoS and WMM for multimedia transmission, and can be upgraded and backed up via a web browser. It is suitable for low temperature environments, has scalable network capabilities, and provides encryption for security. Key specifications include an AR9341 CPU, 32MB RAM, 8MB flash memory, a built-in 16dbi dual polarized antenna, and support for 802.3at PoE power over Ethernet.
This document summarizes the specifications of the N4000 wifi receiver. It uses a Ralink 3070 chipset and supports 802.11n, g, and b wireless standards. It has a high power output of 2000mW and supports transmission rates up to 150Mbps. It has a 36dBi omni-directional antenna and can receive signals from up to 1.5km away.
El documento describe varios protocolos de Internet como HTTP, FTP, ARP, IP, SMTP, POP, Telnet. Explica brevemente la función de cada protocolo, como HTTP permite la transferencia de archivos HTML, FTP permite compartir archivos de forma eficiente entre equipos, ARP encuentra direcciones MAC a partir de direcciones IP, e IP transmite datos en paquetes de forma independiente de los sistemas.
This document discusses gastrointestinal motility and provides two case studies. It covers:
- The physiology of esophageal, gastric, small intestinal, colonic, and anorectal motility. Peristalsis and various motility patterns are described.
- Interstitial cells of Cajal which generate slow waves and propagate contractions.
- Neural and hormonal factors that modulate motility including hormones like motilin, CCK, secretin.
- Two case studies presenting with vomiting/weight loss and chronic constipation where different motility disorders are considered as differentials.
The document discusses physiology of the gastrointestinal system. It covers the goals of physiology, characteristics of the GI wall, neural and hormonal control of the GI tract, reflexes, hormones like secretin and gastrin, movements in the GI tract, and the phases of digestion. It also describes specific processes like mastication, swallowing in oral, pharyngeal and esophageal phases, stomach functions of storage, mixing and emptying, and small intestine movements including mixing contractions.
The document discusses the movements of the small and large intestines. It begins by describing two types of movements in the small intestine - mixing (segmentation) contractions and propulsive (peristalsis) movements. Nervous and hormonal factors that control peristalsis are discussed, including gastroenteric reflexes and hormones like gastrin and CCK. The document then covers the ileocecal valve and sphincter, which prevent backflow and allow controlled emptying. Finally, it describes two types of movements in the large intestine - mixing (haustration) movements proximally and propulsive (mass) movements distally.
- Chewing food exposes it to enzymes and secretions, prevents damage to the GIT, and makes food easier to pass through the digestive tract.
- Swallowing involves both voluntary and involuntary stages, beginning with chewing and the oral phase and completing with the automatic pharyngeal and esophageal phases. During swallowing, the larynx is raised and the epiglottis and vocal cords cover the airway to prevent choking.
- Swallowing is coordinated by the medulla, which stops respiration briefly during the pharyngeal stage to prevent suffocation. Peristalsis then moves the food through the esophagus and into the stomach within 5-8 seconds.
- Chewing food exposes it to more surface area for digestion and prevents irritation of the gastrointestinal tract. Swallowing involves both voluntary and involuntary stages, moving food from the mouth to the stomach.
- The pharyngeal stage of swallowing is involuntary and coordinated by the medulla, stopping respiration temporarily to prevent choking. Peristaltic movements in the esophagus are controlled by both the brainstem and enteric nervous system.
- In the stomach, mixing waves and pyloric pumping propel food into the small intestine while hormones regulate emptying. Segmentation and peristalsis in the intestine are controlled by enteric reflexes to continue digestion and absorption.
Experiment 10 –Enzymes
Enzymes are proteins that act as catalysts for biological reactions. Enzymes, like
all catalysts, speed up reactions without being used up themselves. They do this by
lowering the activation energy of a reaction. All biochemical reactions are catalyzed by
enzymes. Since enzymes are proteins, they can be denatured in a variety of ways, so they
are most active under mild conditions. Most enzymes have optimum activity at a neutral
pH and at body temperature.
Enzymes are also very specific –they only act on one substrate or one class of
related substrate molecules. The reason for this is that the active site of the enzyme is
complementary to the shape and polarity of the substrate. Typically, only one kind of
substrate will “fit” into the active site.
In this experiment, we will work with the enzyme amylase. This enzyme is
responsible for hydrolyzing starch. In the presence of amylase, a sample of starch will be
hydrolyzed to shorter polysaccharides, dextrins, maltose, and glucose. The extent of the
hydrolysis depends on how long it is allowed to react –if the starch is hydrolyzed
completely, the resulting product is glucose.
You will test for the presence or absence of starch in the solutions using iodine
(I2). Iodine forms a blue to black complex with starch, but does not react with glucose. If
iodine is added to a glucose solution, the only color seen is the red or yellow color of the
iodine. Therefore, the faster the blue color of starch is lost, the faster the enzyme amylase
is working. If the amylase is inactivated, it can no longer hydrolyze starch, so the blue
color of the starch-iodine complex will persist.
You will also test for the presence of glucose in the samples using Benedict’s
reagent. When a blue solution of Benedict’s reagent is added to a glucose solution, the
color will change to green (at low glucose concentrations) or reddish-orange (at higher
glucose concentrations). Starch will not react with Benedict’s reagent, so the solution will
remain blue.
Movements in the GIT( the guyton and hall physiology)Maryam Fida
movements in GIT
1. Propulsive Movements -------- Peristalsis
2. Mixing Movements
Moves food forward along GIT at an appropriate rate for digestion and absorption
A contractile ring appears around the gut and then moves forward
Stimulation at any point in the gut can cause a contractile ring to appear in the circular muscle, and this ring then spreads along the gut tube
Directional movement toward Anus
Can occur in either direction but normally occurs towards anus
Requires active myenteric plexus
Stimulus for intestinal peristalsis
Distention of the gut
Irritation
Parasympathetic nervous signals
Peristalsis is absent:
Congenital absence of myenteric plexus
Atropine (paralyzes cholinergic nerve endings)
Peristalsis also occurs in
Bile ducts
Glandular ducts
Ureters
Many other smooth muscle tubes of the body
Law of the Gut or Peristaltic Reflex or Myenteric reflex:
Peristaltic reflex plus anal direction of movement of peristalsis is called "law of the gut”
Contractile ring normally begins on orad side of distended segment
The gut sometimes relaxes several centimeters downstream toward the anus, called "receptive relaxation," thus allowing food to be propelled easily anally
The third phase of swallowing involves involuntary movement of food through the esophagus to the stomach. The cricopharyngeal sphincter relaxes and peristalsis pushes the food down through the esophagus, aided by gravity. The lower esophageal sphincter then relaxes to allow the food to enter the stomach. Primary peristalsis is a continuation of the pharyngeal swallow and moves food through the esophagus in 8-10 seconds, while secondary peristalsis occurs if food is not fully cleared from the esophagus. The lower esophageal sphincter helps prevent reflux of stomach contents into the esophagus.
Physiology Of GIT Mastication and Deglutition reflex.pptxSanaSoomro7
This document discusses mastication (chewing) and deglutition (swallowing). It explains that mastication involves the mechanical breakdown of food using teeth and jaw muscles. This prepares food for swallowing. Deglutition has three phases - oral, pharyngeal, and esophageal. Food is propelled from the mouth to the stomach through involuntary muscle contractions and the relaxation of sphincters. The roles of muscles, nerves and sphincters like the lower esophageal sphincter in regulating swallowing are also described. Disorders like dysphagia and achalasia that affect the swallowing process are briefly covered.
This document discusses the movements of the gastrointestinal tract. It begins by listing the learning objectives which are to describe the various types of GIT movements and specific mechanisms like mastication, deglutition, gastric emptying, and defecation. It then provides details on the two main types of movements - propulsive and mixing. Key points include descriptions of specific movements like mastication, deglutition, gastric emptying, peristalsis, and haustration. Causes, pathways, and disorders involving gastrointestinal motility are also summarized.
The document provides an overview of gastrointestinal physiology. It describes the main components and layers of the gastrointestinal tract, from the mouth to the anus. It then discusses the four main functions of the digestive system: motility, secretion, digestion, and absorption. Specific sections cover the salivary glands, swallowing process, stomach functions and secretions, pancreatic secretions, liver and biliary system, gastrointestinal hormones, and the histology and innervation of the gastrointestinal tract.
The document provides an overview of gastrointestinal physiology. It describes the main components and layers of the gastrointestinal tract, from the mouth to the anus. It then discusses the four main functions of the digestive system: motility, secretion, digestion, and absorption. Specific sections cover the salivary glands, swallowing process, stomach functions and secretions, pancreatic secretions, liver and biliary system, gastrointestinal hormones, and the histology and innervation of the gastrointestinal tract.
The stomach is a J-shaped organ located in the upper abdomen between the esophagus and small intestine. It has four regions - cardia, fundus, corpus, and pyloric part. The stomach stores and breaks down food through secretion of acids and enzymes. Motility mixes foods and empties contents into the small intestine. Diseases include peptic ulcers, gastritis, and stomach cancer.
(Gastroenterology) swallowing & swallowing disorders in English by dr. kalimu...Kalimullah Wardak
The document summarizes the stages of swallowing and disorders of swallowing/dysphagia. It describes the three stages of swallowing - voluntary, pharyngeal, and esophageal. It details the anatomy involved and muscle movements in each stage. Causes of dysphagia include neurological issues, structural abnormalities, inflammation, and achalasia where the lower esophageal sphincter fails to relax. Achalasia causes food to become trapped in the esophagus for hours instead of passing to the stomach in seconds.
The document discusses the nervous control of the gastrointestinal tract. It describes the enteric nervous system, which contains two plexuses that help control GI movements and secretions. The enteric nervous system uses various neurotransmitters to regulate digestion. Both the parasympathetic and sympathetic divisions of the autonomic nervous system innervate the GI tract, with the parasympathetic stimulating activity and the sympathetic inhibiting it. Sensory neurons in the gut wall form reflex arcs to coordinate digestion.
2nd chapter of digestive system from Guyton & HallDrMisba
This document discusses the propulsion and mixing of food in the alimentary tract. It covers topics like the control of food intake by the hypothalamus, the mechanics of ingestion including mastication and swallowing, and the movements that propel and mix food through the small intestine like segmentation and peristalsis. The small intestine uses various movements controlled by the enteric nervous system to thoroughly mix foods with enzymes to aid absorption over a period of 3-5 hours.
This document discusses gastrointestinal motility and the movements of the small and large intestines. It describes the different types of movements that mix and propel food through the intestines, including segmental contractions, peristaltic contractions, and migrating motor complexes. These movements are controlled by pacemaker cells and nerves. The document also covers motility reflexes, large intestine movements like haustral shuttling and mass movements, and the defecation reflex. Motility allows for digestion, absorption of nutrients, and excretion of waste from the body.
The document outlines the key structures and functions of the digestive system, including the roles of the esophagus, stomach, small intestine, liver, gallbladder and pancreas. It describes the processes of digestion and absorption that occur along the gastrointestinal tract. Regulatory mechanisms involving nerves and hormones that control digestive secretions and motility are also summarized.
This document discusses approaches to controlled release oral drug delivery systems using hydrodynamically balanced systems. It describes various gastrointestinal anatomy and physiology factors that influence gastric retention time such as size, density, and food intake. Several mechanistic approaches to achieve prolonged gastric retention are outlined, including high-density systems, bioadhesive systems, swelling and expanding systems, magnetic systems, superporous hydrogels, and floating systems. Floating drug delivery systems that form rafts or generate gas are described as important approaches to obtain sufficient drug bioavailability through gastric retention.
Gastroesophageal reflux disease (GERD) occurs when gastric contents reflux into the esophagus in excessive amounts, potentially causing injury. It results from lower esophageal sphincter dysfunction or impaired esophageal clearance. Symptoms include heartburn and regurgitation. Diagnosis involves endoscopy, manometry, and pH monitoring. Treatment consists of lifestyle modifications, antacids, H2 blockers, proton pump inhibitors, prokinetics, and surgery for severe cases. In infants, GERD is common and usually resolves by age 1 with conservative measures like thickened feedings and upright positioning.
The document describes the counter-current mechanism in the kidneys that allows for concentration and dilution of urine. It involves counter-current flow in the loops of Henle and vasa recta that builds and maintains an osmotic gradient in the renal medulla. Active transport of sodium ions into the thick ascending limb of the loop of Henle plays a key role. The gradient traps urea and sodium, concentrating them. This enables urine to become hyperosmotic under antidiuretic hormone (ADH) stimulation, facilitating water reabsorption in the collecting ducts and resulting in concentrated urine excretion.
The document discusses acid-base balance and its regulation in the body. It covers:
1. The three main defense mechanisms used by the body to maintain pH balance - buffer systems, respiratory regulation, and renal control.
2. The roles of the kidneys, lungs, and liver in acid-base balance through processes like H+ secretion, HCO3- reabsorption, and new HCO3- generation.
3. Types of acid-base disorders like metabolic acidosis, respiratory alkalosis, and their compensatory mechanisms.
The document provides an overview of endocrine physiology. It discusses the endocrine system and hormones, including their classification, mechanisms of action, and feedback control. It describes the major endocrine glands - pituitary, thyroid, parathyroid, adrenals, pancreas, and others - and their hormones, functions, and interactions in regulating processes like calcium metabolism, glucose levels, stress response, and circadian rhythms.
This document provides an overview of pain physiology. It begins with objectives to classify types of pain, describe pain pathways and mechanisms of referred pain, explain the analgesia system, and list examples of referred pain. It then outlines topics to be covered including definition of pain, types of pain, pain receptors, stimuli for pain receptors, pain pathways, and clinical abnormalities of pain. It provides descriptions of fast and slow pain, nociception, pain receptors, stimuli for pain receptors, and the peripheral and central pain pathways involving three neurons and dual tracts for fast-sharp and slow-chronic pain signaling.
This document provides an overview of pain physiology. It begins by stating the objectives are to understand the physiology of pain, classify pain types, describe pain pathways and mechanisms, explain referred pain, and describe the analgesia system. It then covers topics like pain receptors, stimuli, pathways, the analgesia system involving neurotransmitters like enkephalin and serotonin, referred pain mechanisms like convergence and facilitation theories, examples of referred pain, and clinical abnormalities of pain. Multiple choice questions are also included for assessment.
Regulation of arterial pressure involves nervous and hormonal mechanisms. Rapidly acting mechanisms include the baroreceptor reflex, chemoreceptor reflex, and CNS ischemic response, which act within seconds or minutes. Nervous regulation is controlled by the vasomotor center in the lower brain and the autonomic nervous system, mainly the sympathetic system. Baroreceptors located in the aorta and carotid arteries sense blood pressure changes. Chemoreceptors in the brain, aortic bodies, and carotid bodies detect low oxygen, high carbon dioxide, and high hydrogen ion levels. The CNS ischemic response is a powerful mechanism that responds to very low blood pressure.
This document discusses the local control of blood flow to tissues. It begins by asking why blood flow needs to be regulated rather than constantly high. It then lists the specific needs tissues have that require blood flow, such as oxygen and nutrient delivery and waste removal. Finally, it introduces that blood flow is usually regulated at the minimum level needed to supply each tissue's requirements, neither more nor less. The document aims to explain the importance and mechanisms of how local blood flow is controlled.
This document summarizes a presentation on the local control of blood flow. It discusses various factors that regulate blood flow both acutely and long-term at the local tissue level. Some key points include:
- Blood flow is regulated by local, humoral and nervous mechanisms. Multiple factors like metabolites, ions, hormones, and endothelium-derived factors control blood flow.
- Acute control is mediated by changes in local tissue metabolism, oxygen levels, and nutrients. Long-term control involves changing vascularity and the growth of new blood vessels (angiogenesis).
- Specific organs like the kidney, brain, skin and muscles have special blood flow control needs. Humoral control involves hormones from endocrine glands
The cardiac cycle refers to the repeating sequence of events in the heart from one heartbeat to the next. It consists of systole, the contraction phase, followed by diastole, the relaxation phase. Systole includes isovolumic contraction, rapid ejection, and slow ejection as the ventricles contract and pump blood out. Diastole includes isovolumic relaxation, rapid filling, slow filling, and atrial systole as the ventricles relax and fill with blood. Key measurements of heart function include end-diastolic volume, end-systolic volume, stroke volume, and ejection fraction. The aortic and pulmonary valves close more forcefully than the atrioventricular valves.
Introduction to Body fluids 1st year MBBSrashidrmc
This document provides an introduction to body fluids by a professor. It begins with objectives to describe body fluid functions, compare fluid intake and output, explain water content of tissues, and differentiate fluid compartments and isotonic solutions. Key points covered include the functions of homeostasis, transport, and metabolism. Daily fluid intake and output are balanced at around 2-3 liters. Tissue water content varies from 10% in adipose tissue to 83% in kidney. Body fluids are divided into intracellular and extracellular compartments, with the extracellular comprising plasma and interstitial fluid. Cellular response depends on if the external fluid is isotonic, hypotonic, or hypertonic. Disorders relate to dehydration and overhydration in
Introduction to foundation module & physiology rashidrmc
The document provides an overview of the Foundation Module for first year MBBS students at RMC. It outlines the module committee, aims and objectives, topics covered, expectations of students, assessment methods, and an introduction to physiology. The module aims to give students a foundational understanding of human structure, function, and chemistry through an integrated approach. It also covers soft skills like research, professionalism, and ethics.
The document discusses sleep and EEG (electroencephalogram). It defines EEG as the record of variations in brain potential and describes the primary types of brain waves seen on EEG including alpha, beta, theta, delta, and gamma rhythms. It defines sleep and describes the two types: NREM (non-rapid eye movement) sleep and REM (rapid eye movement) sleep. REM sleep is characterized by decreased or absent muscle tone. The document also discusses the sleep-wakefulness cycle and factors involved in the genesis and regulation of sleep such as neurotransmitters, circadian rhythms, and changes in sleep patterns with age.
This document summarizes a lecture on growth physiology and the physiology of aging. It discusses how hormones like growth hormone, thyroid hormone, and sex hormones affect growth at different ages. It also examines non-hormonal factors that influence growth, such as nutrition, genetics, and injury. The document defines aging as the natural process of becoming older over time. It explores several theories for the biological basis of aging and how aging affects different body systems. The lecture concludes by discussing age-related changes to organs like the heart, lungs, and digestive system.
This document outlines a lecture on microcirculation. It begins by stating the objectives of understanding microcirculation functions and control. The content includes the structure of capillaries and microcirculation, factors that influence permeability, exchange of fluids between blood and tissues, Starling forces, and abnormalities in capillary pressure. Examples are given of typical capillary beds and how structures vary between tissues. The key concepts of vasomotion, Starling equilibrium, and net filtration pressure are also explained.
The document describes the process of micturition (urination) in humans. It discusses:
1. The two steps of micturition - gradual filling of the bladder until a threshold is reached, then emptying via the micturition reflex.
2. The nerve supply and control of the urinary bladder, including parasympathetic, sympathetic, and somatic innervation.
3. How urine is transported from the kidneys to the bladder via the ureters without changes in composition.
4. Abnormalities of micturition like the atonic bladder, where damage to sensory fibers causes overflow incontinence from failure to sense bladder filling.
The document discusses acid-base balance and its regulation in the body. It describes three main defense mechanisms: 1) buffer systems that react immediately to bind hydrogen ions, 2) respiratory regulation that controls pH by altering carbon dioxide elimination, and 3) renal control through regulating urine pH. The kidneys regulate pH through secreting hydrogen ions, reabsorbing filtered bicarbonate, and producing new bicarbonate. Disorders of acid-base balance include metabolic and respiratory acidosis and alkalosis.
The document discusses the autonomic nervous system. It begins by listing the objectives of describing the physiology and anatomy of the sympathetic and parasympathetic nervous systems. It then discusses the organization of the autonomic nervous system, including that it is divided into the sympathetic and parasympathetic nervous systems. It ends by listing topics for further self-study, including the value of dual autonomic supply, denervation hypersensitivity, and autonomic control areas in the brainstem and hypothalamus.
This document provides an overview of the contractile mechanism of smooth muscle. It discusses:
1. The physical basis of smooth muscle contraction including the arrangement of actin and myosin filaments.
2. The chemical basis being similar to skeletal muscle but without a troponin complex.
3. Key differences from skeletal muscle including slower cycling of myosin cross-bridges, lower energy requirements, and a "latch mechanism" allowing prolonged contraction.
4. The role of calcium ions and proteins like calmodulin in activating phosphorylation of the myosin head and initiating contraction.
- The document discusses human blood groups and the ABO and Rh blood group systems. It explains that blood groups are determined by antigens on red blood cells and the antibodies in plasma that develop in response.
- The main blood groups according to ABO are A, B, AB, and O depending on whether the red blood cells express A antigens, B antigens, both, or neither. Rh status depends on the presence of D and other antigens.
- It is important to match blood groups before transfusion to avoid agglutination and transfusion reactions from incompatible blood groups. The document provides details on inheritance of blood groups and antigens/antibodies present in different blood types.
These lecture slides, by Dr Sidra Arshad, offer a simplified look into the mechanisms involved in the regulation of respiration:
Learning objectives:
1. Describe the organisation of respiratory center
2. Describe the nervous control of inspiration and respiratory rhythm
3. Describe the functions of the dorsal and respiratory groups of neurons
4. Describe the influences of the Pneumotaxic and Apneustic centers
5. Explain the role of Hering-Breur inflation reflex in regulation of inspiration
6. Explain the role of central chemoreceptors in regulation of respiration
7. Explain the role of peripheral chemoreceptors in regulation of respiration
8. Explain the regulation of respiration during exercise
9. Integrate the respiratory regulatory mechanisms
10. Describe the Cheyne-Stokes breathing
Study Resources:
1. Chapter 42, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 36, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 13, Human Physiology by Lauralee Sherwood, 9th edition
“Psychiatry and the Humanities”: An Innovative Course at the University of Mo...Université de Montréal
“Psychiatry and the Humanities”: An Innovative Course at the University of Montreal Expanding the medical model to embrace the humanities. Link: https://www.psychiatrictimes.com/view/-psychiatry-and-the-humanities-an-innovative-course-at-the-university-of-montreal
Giloy in Ayurveda - Classical Categorization and SynonymsPlanet Ayurveda
Giloy, also known as Guduchi or Amrita in classical Ayurvedic texts, is a revered herb renowned for its myriad health benefits. It is categorized as a Rasayana, meaning it has rejuvenating properties that enhance vitality and longevity. Giloy is celebrated for its ability to boost the immune system, detoxify the body, and promote overall wellness. Its anti-inflammatory, antipyretic, and antioxidant properties make it a staple in managing conditions like fever, diabetes, and stress. The versatility and efficacy of Giloy in supporting health naturally highlight its importance in Ayurveda. At Planet Ayurveda, we provide a comprehensive range of health services and 100% herbal supplements that harness the power of natural ingredients like Giloy. Our products are globally available and affordable, ensuring that everyone can benefit from the ancient wisdom of Ayurveda. If you or your loved ones are dealing with health issues, contact Planet Ayurveda at 01725214040 to book an online video consultation with our professional doctors. Let us help you achieve optimal health and wellness naturally.
- Video recording of this lecture in English language: https://youtu.be/Pt1nA32sdHQ
- Video recording of this lecture in Arabic language: https://youtu.be/uFdc9F0rlP0
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Histololgy of Female Reproductive System.pptxAyeshaZaid1
Dive into an in-depth exploration of the histological structure of female reproductive system with this comprehensive lecture. Presented by Dr. Ayesha Irfan, Assistant Professor of Anatomy, this presentation covers the Gross anatomy and functional histology of the female reproductive organs. Ideal for students, educators, and anyone interested in medical science, this lecture provides clear explanations, detailed diagrams, and valuable insights into female reproductive system. Enhance your knowledge and understanding of this essential aspect of human biology.
Nano-gold for Cancer Therapy chemistry investigatory projectSIVAVINAYAKPK
chemistry investigatory project
The development of nanogold-based cancer therapy could revolutionize oncology by providing a more targeted, less invasive treatment option. This project contributes to the growing body of research aimed at harnessing nanotechnology for medical applications, paving the way for future clinical trials and potential commercial applications.
Cancer remains one of the leading causes of death worldwide, prompting the need for innovative treatment methods. Nanotechnology offers promising new approaches, including the use of gold nanoparticles (nanogold) for targeted cancer therapy. Nanogold particles possess unique physical and chemical properties that make them suitable for drug delivery, imaging, and photothermal therapy.
PGx Analysis in VarSeq: A User’s PerspectiveGolden Helix
Since our release of the PGx capabilities in VarSeq, we’ve had a few months to gather some insights from various use cases. Some users approach PGx workflows by means of array genotyping or what seems to be a growing trend of adding the star allele calling to the existing NGS pipeline for whole genome data. Luckily, both approaches are supported with the VarSeq software platform. The genotyping method being used will also dictate what the scope of the tertiary analysis will be. For example, are your PGx reports a standalone pipeline or would your lab’s goal be to handle a dual-purpose workflow and report on PGx + Diagnostic findings.
The purpose of this webcast is to:
Discuss and demonstrate the approaches with array and NGS genotyping methods for star allele calling to prep for downstream analysis.
Following genotyping, explore alternative tertiary workflow concepts in VarSeq to handle PGx reporting.
Moreover, we will include insights users will need to consider when validating their PGx workflow for all possible star alleles and options you have for automating your PGx analysis for large number of samples. Please join us for a session dedicated to the application of star allele genotyping and subsequent PGx workflows in our VarSeq software.
1. Mastication and Deglutition-II
•A 42-year-old woman reports difficulty in swallowing solid foods;
liquids are less difficult to swallow. She frequently regurgitates
after eating. When the recumbent patient underwent fluoroscopy
after a barium swallow, her lower esophagus was somewhat
dilated compared with normal, but her upper esophagus was of
normal caliber. Subsequent swallows initiated by the patient
showed that the barium was cleared from the esophagus very
slowly. Monomeric studies showed that resting pressure in the
lower esophageal sphincter decreased after a swallow. The
patient was treated with forceful dilation of the lower esophageal
sphincter. The patient’s ability to swallow solid food was
dramatically improved after the dilation procedure.
Prof. Dr. Rashid Mahmood
2. 1. What is the mechanism of slow rate of
barium clearance from the
esophagus?
2. What will be the effect on esophageal
musculature of this patient?
3. How the above-mentioned therapy for
this patient’s improved swallowing
difficulties
4. Recap
• Ingestion of food involves two processes: Mastication
(Chewing) & Swallowing (Deglutition)
• Teeth cut & grind the bolus of food
• Mastication is brought about by Muscles of Chewing,
Controlled mainly by 5th Nerve.
• Chewing Reflex, initiated by bolus of food in mouth results in
reflex inhibition of Muscles of Mastication. This results in
Stretch Reflex, causing their Rebound Contraction
• Swallowing (Deglutition) occurs in three stages: Voluntary
Stage, Pharyngeal Stage and Esophageal Stage
• Voluntary Stage involves mainly tongue, pushing the bolus of
food in pharynx
• Pharyngeal Stage is Involuntary; in this stage swallowing
reflex results in Series of Automatic Pharyngeal Muscle
Contractions
5. Objectives
• Specific Objectives: At the end of the lesson
student will be able to:
• Explain the Esophageal Stage of swallowing
• Understand how food is transferred to stomach
• Classify types of peristalsis of esophagus
• Describe physiological anatomy of oesophagus
• Describe the Nervous Control of Lower esophageal
sphincter
• Describe the mechanism of Protection of
Esophageal Reflux
Goal/Aim: To give the understanding of the
physiology of Mastication and Deglutition
elevated pressure in the lower esophageal sphincter at rest and after a swallow contributes to the dilation of the lower esophagus during a barium swallow
increased pressure in the lower esophageal sphincter is often associated with hypertrophy of the lower esophageal sphincter
surgical weakening of the lower esophageal sphincter may cause long-term improvement of the patient’s swallowing