By Joel David Hubbard, Joel Hubbard
The second one variation bargains a concise overview of all parts of scientific lab technological know-how, together with the traditional parts, similar to hematology, chemistry, hemostasis, immunohematology, medical microbiology, parasitology, urinalysis and extra, in addition to lab administration, lab executive laws, and caliber insurance. A better half web site bargains 35 case stories, a picture financial institution of colour photos, and a quiz financial institution with 500 questions in certification layout.
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Additional info for A Concise Review of Clinical Laboratory Science, 2nd Edition
B. Abnormal creatinine levels are typically elevated because of abnormal renal function, such as reduced GFR. Creatinine levels are examined in conjunction with urea to determine the cause of azotemia. The normal blood urea nitrogen (BUN): creatinine ratio is 10 to 20:1. Higher ratios indicate that the elevation of BUN is caused by prerenal rather than renal causes. 3. Uric acid is synthesized in the liver from the breakdown of nucleic acids (DNA and RNA) and transported to the kidney for resorption.
Little or no increase in serum glucose indicates lactase deficiency. 17:19 P1: OSO LWBK192-01 LWBK192-Hubbard November 23, 2008 CHAPTER 1 Clinical Chemistry 13 D. The pancreas is a highly vascularized organ connected to the small intestine by the ampulla of Vater. It is considered both an endocrine gland that synthesizes hormones and an exocrine gland that provides digestive enzymes to aid in digestion. 1. Pancreatic functions a. Endocrine function is performed in the islets of Langerhans. These cell groups are composed of three types of cells.
A fasting blood specimen and a specimen taken 2 hours after breakfast are taken. Normal patients have no increase in serum glucose after 2 hours. F. , ether or chloroform). Lipids include fats (most abundant), steroids, 17:19 P1: OSO LWBK192-01 LWBK192-Hubbard November 23, 2008 CHAPTER 1 Clinical Chemistry 23 and terpenes. Fats are carboxylic esters derived from glycerol and are also known as glycerides. 1. Lipid composition of food a. Triglycerides comprise 98% of fat found in food and are made up of 95% fatty acid and 5% glycerol.
A Concise Review of Clinical Laboratory Science, 2nd Edition by Joel David Hubbard, Joel Hubbard