This document discusses various modes of mechanical ventilation. It describes the goals of mechanical ventilation as safety, comfort, and liberation. The components of a breath are described as trigger, limit, and cycle. Various trigger, limit, and cycle variables are explained. Controlled mandatory ventilation is described as time-triggered with a preset tidal volume. Pressure control mode allows setting a maximum pressure level while maintaining oxygenation and ventilation. Pressure support ventilation applies a preset pressure plateau to lower the work of spontaneous breathing. Pressure regulated volume control is a closed-loop system that matches the patient's demand by regulating pressure to deliver a set tidal volume.
HERE IS A SEMINAR BASED ON ALL THE NEWER MODES OF MECHANICAL VENTILATION .
MY SINCERE APOLOGIES , BECAUSE I HAD TO TAKE INFORMATION FROM OTHERS SLIDES TOO , SINCE THERE IS VERY LESS INFORMATION AVAILABLE ABOUT THIS TOPIC
HERE IS A SEMINAR BASED ON ALL THE NEWER MODES OF MECHANICAL VENTILATION .
MY SINCERE APOLOGIES , BECAUSE I HAD TO TAKE INFORMATION FROM OTHERS SLIDES TOO , SINCE THERE IS VERY LESS INFORMATION AVAILABLE ABOUT THIS TOPIC
A brief introduction to mechanical ventilation. contains details on the various variables, modes and settings on the mechanical ventilator. a simple explanation of what seems to be so complicated.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Basavarajeeyam is an important text for ayurvedic physician belonging to andhra pradehs. It is a popular compendium in various parts of our country as well as in andhra pradesh. The content of the text was presented in sanskrit and telugu language (Bilingual). One of the most famous book in ayurvedic pharmaceutics and therapeutics. This book contains 25 chapters called as prakaranas. Many rasaoushadis were explained, pioneer of dhatu druti, nadi pareeksha, mutra pareeksha etc. Belongs to the period of 15-16 century. New diseases like upadamsha, phiranga rogas are explained.
A brief introduction to mechanical ventilation. contains details on the various variables, modes and settings on the mechanical ventilator. a simple explanation of what seems to be so complicated.
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
Basavarajeeyam is an important text for ayurvedic physician belonging to andhra pradehs. It is a popular compendium in various parts of our country as well as in andhra pradesh. The content of the text was presented in sanskrit and telugu language (Bilingual). One of the most famous book in ayurvedic pharmaceutics and therapeutics. This book contains 25 chapters called as prakaranas. Many rasaoushadis were explained, pioneer of dhatu druti, nadi pareeksha, mutra pareeksha etc. Belongs to the period of 15-16 century. New diseases like upadamsha, phiranga rogas are explained.
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- 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
Basavarajeeyam is a Sreshta Sangraha grantha (Compiled book ), written by Neelkanta kotturu Basavaraja Virachita. It contains 25 Prakaranas, First 24 Chapters related to Rogas& 25th to Rasadravyas.
New Drug Discovery and Development .....NEHA GUPTA
The "New Drug Discovery and Development" process involves the identification, design, testing, and manufacturing of novel pharmaceutical compounds with the aim of introducing new and improved treatments for various medical conditions. This comprehensive endeavor encompasses various stages, including target identification, preclinical studies, clinical trials, regulatory approval, and post-market surveillance. It involves multidisciplinary collaboration among scientists, researchers, clinicians, regulatory experts, and pharmaceutical companies to bring innovative therapies to market and address unmet medical needs.
Knee anatomy and clinical tests 2024.pdfvimalpl1234
This includes all relevant anatomy and clinical tests compiled from standard textbooks, Campbell,netter etc..It is comprehensive and best suited for orthopaedicians and orthopaedic residents.
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Explore natural remedies for syphilis treatment in Singapore. Discover alternative therapies, herbal remedies, and lifestyle changes that may complement conventional treatments. Learn about holistic approaches to managing syphilis symptoms and supporting overall health.
ARTIFICIAL INTELLIGENCE IN HEALTHCARE.pdfAnujkumaranit
Artificial intelligence (AI) refers to the simulation of human intelligence processes by machines, especially computer systems. It encompasses tasks such as learning, reasoning, problem-solving, perception, and language understanding. AI technologies are revolutionizing various fields, from healthcare to finance, by enabling machines to perform tasks that typically require human intelligence.
2. GOALS
1. SAFETY – no VILI /CILI – acute phase
2. COMFORT – low sedation, good synchrony - stablisation
phase
3. LIBERATION – early weaning – stablisation and
recovery phase of disease
3. COMPONENTS OF BREATH
A. Start (inspiration) = TRIGGER
B. Maintain /fixed = LIMIT
C. End of inspiration =CYCLE
D. Expiration
A
B C
4. TRIGGER VARIABLES
1. Machine = time :- based on the set time interval
2. Pt – pressure / flow / neural
• Pressure - patient assisted :- based on the drop in airway
pressure
• Flow - patient assisted :- flow triggering strategy uses a
combination of continuous flow and demand flow
• Neural – newer modes (NAVA)
5. LIMIT VARIABLES
• If one of variables (pressure, volume or flow) is not allowed to
rise above a preset value during inspiratory time, it is termed a
limit variable.
• The breath delivery continues, but the variable is held at the fixed
preset value.
• TYPES-
Pressure limit
Flow limit
Volume limit
6. CYCLE VARIABLES
• A measurement that causes the end of inspiration. This
variable must be measured by the ventilator and used as
feedback signal to end inspiration and then allow
exhalation to begin.
It can be:-
Pressure-cycled
Volume-cycled
Flow-cycled
Time-cycled
11. CONTROLLED MANDATORY VENTILATION
(CMV)
Also known as continuous mandatory or control mode.
The ventilator delivers the preset tidal volume or pressure at a set
time interval (time-triggered frequency).
Indications: Initial stages of mechanical ventilation when patient
fights the ventilator.
DISADVANTAGES – NEED FOR EXESSIVE NMBs – cinm, muscle
atrophy
13. ASSIST/CONTROL(AC)
• In assist/control(AC) mode the patient may increase the
frequency(assist) in addition to the preset mechanical
frequency(control). Each assist breath provides the preset mechanical
tidal volume.
14. Indications:
• Used to provide full ventilatory support for patients when they are first
placed on mechanical ventilation.
• Typically used for patients who have a stable respiratory drive( stable
spontaneous frequency of at least 10 to 12/min)& therefore trigger
ventilator into inspiration.
Requirement: synchrony
15. VOLUME CONTROL MODE
• Set volm is delivered with
each breath
• Volm delivery fixed,
pressure will very,
depending upon pulmonary
compliance and airway
resistance
TRIGGER – time
LIMIT – flow
CYCLE - volume
16. • Advantage – can regulate tidal
volm and minute ventilation
• Disadvantage –
1) Variable PIP based on lung
mechanics- Barotrauma
17. 2) Related to flow and sensitivity setting which may lead to pt
venti asynchrony.
Constant flow may not match pt demand.
20. PRESS CONTROL
• Allows clinicians to set a maximum
pressure level
• Using this mode would reduce the peak
inspiratory pressure while still
maintaining adequate oxygenation(PaO2)
and ventilation(PaCO2) therefore
reducing the risk of barotrauma in such
patients.
• The pressure controlled breaths are time
trigggered by a preset respiratory rate.
• Once inspiration begins, a pressure
plateau is created and maintained for a
preset inspiratory time.
• Pressure controlled breaths are therefore
time triggered, pressure limited and time
cycled.
21. • Decelerating flow pattern
• More comfortable for spontaneously breathing pts
• Disadvantage:
Volm delivery varies
22. PRESSURE SUPPORT VENTILATION (PSV)
• PSV is used to lower the work
of spontaneous breathing and
augment the spontaneous tidal
volume.
• PSV applies a preset pressure
plateau to the patient’s airway
for the duration of spontaneous
breathing.
1. TRIGGER - pt
2. LIMIT – pressure
3. CYCLE – flow (breath cycles
when flow reaches some
proportion of peak flow say
25%)
25. PRESSURE REGULATED VOLUME CONTROL
• Closed loop system
• Matches pt.’s demand
• Ventilator measures VT delivered with VT set on the
controls. If delivered VT is less or more, ventilator
increases or decreases pressure delivered until set VT and
delivered VT are equal
26. • Delivers patient or timed
triggered, pressure-regulated
(volume controlled) and time-
cycled breaths
27. PRESSURE REGULATED VOLUME
CONTROL
• The ventilator will not allow delivered pressure to rise higher than
5 cm H2O below set upper pressure limit
Example: If upper pressure limit is set to 35 cm H2O and the ventilator
requires more than 30 cm H2O to deliver a targeted VT of 500 mL, an alarm
will sound alerting the clinician that too much pressure is being required to
deliver set volume (may be due to bronchospasm, secretions, changes in
CL, etc.)
28. PRVC
Measure VT
Compare
to set VT
Same inspiratory
pressure
inspiratory
pressure
inspiratory
pressure
Test breath
Less
Equal
More
29. PRVC (Pressure Regulated Volume Control)
PRVC. (1), Test breath (5 cm H2O); (2) pressure is increased to deliver set volume; (3), maximum available
pressure; (4), breath delivered at preset E, at preset f, and during preset TI; (5), when VT corresponds to set
value, pressure remains constant; (6), if preset volume increases, pressure decreases; the ventilator
continually monitors and adapts to the patient’s needs
30. PRVC (Pressure Regulated Volume Control)
• Disadvantages and Risks
• Varying mean airway pressure
• May cause or worsen auto-PEEP
• When patient demand is increased, pressure level may
diminish when support is needed
• A sudden increase in respiratory rate and demand may
result in a decrease in ventilator support
31. PRVC (Pressure Regulated Volume Control)
• Indications
• Patient who require the lowest possible
pressure and a guaranteed consistent VT
• ALI/ARDS
32. PRVC (Pressure Regulated Volume Control)
• Advantages
• Maintains a minimum PIP
• Guaranteed VT
• Decreases WOB
• Allows patient control of respiratory rate
• Decelerating flow waveform for improved gas
distribution
• Breath by breath analysis