Amniotic fluid

What is An Amniotic Fluid Embolism? An amniotic fluid embolism is a rare complication that occurs during delivery or pregnancy. It occurs when amniotic fluid enters the mother's circulatory system. It is estimated that an amniotic fluid embolism occurs anywhere from 1 in 8,000 to 1 in 80,000 deliveries. Even though this condition is rare, it is serious. An amniotic fluid embolism can cause a woman to go into cardiac arrest. It can also cause her to hemorrhage. Causes Of An Amniotic Fluid Embolism

it, (probably something to do with having to pee every 2 seconds!). The volume of your amniotic fluid is completely dependent on how much water you drink. If you don't drink enough (even if you are only 500ml short) your amniotic fluid will decrease. Amniotic fluid protects your baby from shock, nourishes him through the nutrients held in it, and develops your baby's lungs - he must inhale and exhale the fluid for the tissues to form properly. Use this formula to work out what you should be drinking:

Melanie is a 29yo, G5 P2022, who was seen for an ultrasound evaluation and consultation over the development of a rash. Her history is significant for a gastric sleeve that occurred in February 2013. Based on her height and weight at the start of the pregnancy, her BMI was 49. She did have a LEEP procedure on her cervix in 2014 after her last delivery. She does have 2 term deliveries in 2008 and 2014 without complications. Lastly, she developed a rash about 4 weeks ago that began on her abdomen

drawn into a needle or a small tube for analysis. Between the 15th and 18th weeks of pregnancy, a woman can have an amniocentesis to test for the Tay-Sachs gene. In this test, a needle is inserted into the mother's belly to draw a sample of the amniotic fluid that surrounds the fetus. Each year, about 16 cases of Tay-Sachs are diagnosed in the United States. Although people of Ashkenazi Jewish heritage (of central and eastern European descent) are at the highest risk, people of French-Canadian/Cajun

Amniotic fluid Amniotic fluid is the liquid that surrounds the fetus after the first few weeks of gestation and is contained within the amniotic cavity. It surrounds the growing fetus, protecting it form external pressure. The fluid is initially secreted from the amnion and is later supplemented by urine from fetal kidneys. Some fluid is swallowed by the fetus and absorbed by the fetal intestine. It has a composition similar to blood plasma, and is initially produced by transport of fluid across

essentially fluid friction and transforms kinetic energy of motion into heat energy, just as friction (“the force between surfaces in contact that resists their relative tangential motion”) does between

and achieved a leak-proof seal (Figure 3.5(b)). Magnetic latching allowed the SEAM platform to be easily sealed and resealed as needed. The tubing was connected to the channel using a barbed fitting (McMaster), and a syringe pump was used to control fluid flow (Harvard Apparatus). The magnetic latching mechanism was sufficient to create a seal that could withstand the maximum

cornstarch, 50% water and 50% cornstarch, and 25% water and 75% cornstarch), then the 25% water and 75% cornstarch mixture will create the non-Newtonian fluid with the highest level of viscosity because the mixture is made of particles of cornstarch suspended in water, therefore, the more particles there are, the harder it will be to shear the fluid. Data that was measured from this experiment supports the stated hypothesis. Trial one provided insight to the experiment. For the control, the marble

Research Question: What is the effect of the amount of pineapple in gelatin on the viscosity of that gelatin by measuring the mass of pineapple added (g) as a function of the viscosity (s) of the gelatin after 5 hours of refrigeration? Background Research: Gelatin is a protein that is composed of byproducts of animal bones, tendons and ligaments ("What is gelatin made"). These specific parts of the body (connecting tissues) are made up of a protein called collagen ("Why can't you put pineapple")

Title: How Lava Flows Background: Viscosity is a liquid's resistance to flow. For example water would have a low viscosity while syrup has high. The higher temperature the lower viscosity and the lower temperature the higher viscosity. Cold syrup will move slower than hot syrup because the molecules are more tightly packed together while hots are very loose and free. Silica will cause the syrups viscosity to increases, so the more silica it has the more the viscosity will increase. If water is added