Licensed books on medicine
<< Previous || Next >> |
Determining the degree of cleanliness of dishes
Most of the simplest methods for monitoring the quality of washing dishes are based on determining the amount of fat remaining on its surface, as It is proved that there is a direct correlation between the greasy contamination of dishes and general bacterial contamination. There are several methods for determining the cleanliness of washing dishes:
Determining the quality of washing dishes
using activated carbon
The course of determination. Coal powder is collected in a small rubber bulb and sprayed onto the surface of the dried plate. From well-washed dishes, it is completely blown away or removed with a soft cotton swab. The more fat and other food debris on the plates, the more intense the black color. The sample is placed on at least 10 plates.
Detection of fat on tableware according to the method of Bolotov
The course of determination. The plate is wiped with a strip of filter paper 1.5x1.5 cm, which is then moistened with a few drops of “special reagent”.
After 10 seconds, the strip is washed with cold water. If there is grease on the plate, the paper turns yellow; if not, the paper turns grayish or bluish.
The method allows you to determine 0.2-0.5 mg of fat on the surface of the earthenware plate and 1-2 mg on the surface of the plastic plate.
Detecting grease on dishes using cotton strips
The course of determination. A thin cotton strip moistened with ether and fastened to the cork stopper, wipe the surface of the investigated plates. Then the dried cotton strip is lowered to the surface of a 0.01% solution of methylene blue, poured into a watch glass or Petri dish. If there is grease on the dishes, a round, unpainted stain, having the shape of a cork base, remains on the strip. In the absence of fat on the plate, a stain does not form and the strip turns blue completely and evenly.
| << Previous || Next >> |
| = Skip to textbook content = |
Determining the degree of cleanliness of dishes
- Determining the degree of freshness of meat
By the degree of freshness, meat and meat products can be fresh, of dubious freshness and stale. When evaluating meat, great importance is given to organoleptic indicators. After examining the carcasses of livestock meat throughout the batch and in case of doubt about its freshness, samples are taken, an organoleptic assessment is carried out, and laboratory methods of chemical and
- Determining the degree of dehydration and choosing a treatment plan
Determining the degree of dehydration To determine the degree of dehydration and select the appropriate treatment regimen or prophylaxis for dehydration, use the chart in the Table. 1. Characteristics typical of children without signs of dehydration are listed in column A, signs of some degree of dehydration are given in column B, and signs of severe dehydration are given in column C. If available from the column
- Determining the severity of respiratory failure
Determining the severity of DN is extremely important for the selection of rational therapy. Numerous studies have been devoted to this issue [Dembo A. G., 1957; Malyshev V. D., 1982; Zilber A. P., 1986; Bondarenko A. V., 1995, etc.]. However, the problem cannot be considered finally solved Firstly, many authors approach the assessment of DN only from the position of hypoventilation syndrome, and secondly, in general
- Part 2. Determination and monitoring of severity
BA control requires routine treatment and follow-up. Observation includes an assessment of symptoms and, as far as possible, measurement of lung function in children older than 5 years. • Peak flowmetry (preferably spirometry, but it is not always possible), together with an assessment of the symptoms of the disease at each visit, helps to assess the child’s response to treatment and change the therapy accordingly. Sustainable
- Determining the degree of maturity of the fetus or newborn
(see pages 209-216) The duration of fetal life of fetuses and newborns is determined on the basis of a set of the following indicators: 1) body size: a) body length, 6) head size, c) size of shoulders; d) the size of the hips; 2) body weight; 3) skin properties; 4) the presence or absence of the pupil membrane; 5) the degree of development of the cartilage of the nose and ears; 6) the degree of development of nails; 7) degree of development
- Determining the risk of surgery and anesthesia
By urgency, the operations are divided into planned and urgent. Urgent operations are urgent, the refusal of which threatens death or the development of extremely serious complications, urgent (an example is the restoration of the main arteries of the limbs when they are damaged without external bleeding and the gradual increase in ischemia with insufficiency of collateral blood flow) and delayed,
- Determination of the degree of dehydration in infants by clinical symptoms
Symptom Dehydration 1 st. Dehydration IIst. Dehydration III Art. Behavior Excitement, anxiety Constant crying, lethargy Depression, drowsiness Sucking Greedy Active or reduced Refusal of food Eyeballs Shiny Sunken Deep sunken, sclera dull Tears Yes Reduced No .75pt .75pt .75pt '> Large fontanel
- Determining the risk of rapid disease progression in acute coronary syndrome without ST segment elevation
The importance of dividing patients with unstable angina and myocardial infarction without ST segment elevation into high and low risk groups for complications is justified by the fact that the clear advantage of performing early coronary angiography and, if necessary, percutaneous coronary intervention is determined only in patients at high risk for complications. In the recommendations of the European Cardiology
- Monitoring the cleanliness of hands and clothing
In case of non-observance of personal hygiene (clean hands, dignity. Clothes), especially during manual operations, microorganisms, including pathogens, can get on food. Bacterial contamination of the hands and clothes is determined by studying the microflora of swabs. In swabs that are taken before starting work, they usually determine the total bacterial contamination and the presence of E. coli.
- Keeping Your Body Clean
Saving results after a program is just as important as preparing for it. In three weeks you achieve tremendous success. You brought your body to a more natural state, revived its natural ability to self-defense, self-healing and even rejuvenation. By eliminating the toxic load and resuming the flow of nutrients, you corrected its normal