MEDICAL TECHNOLOGY Study Guide - Benzalkonium Chloride, Blood Culture, Aerobic Organism

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strawberrimuff

10 Oct 2022

School

University of Negros Occidental - Recoletos

Department

Health Science

Course

MEDICAL TECHNOLOGY

Professor

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Document Summary

Detection of the presence of bacteria, fungi, and protozoa in the blood. This test is ordered for the presence of microorganisms. Patients with symptoms: fever, fever of unknown origin (fuo), or chills and fever. Specifically to the presence of bacteria in the blood. It is life threatening infection causes rapid multiplication of pathogens bloodstream. A the microorganisms in the blood trigger systematic inflammatory response. condition that a. Materials to use: gloves, alcohol prep pads, povidone-iodine / benzalkonium chloride, gauze pads or cotton balls, tourniquet, blood collection bottles (aerobic, anaerobic, ard, or tubes, needle (butterfly needle, syringe, sharps container, permanent marker or pen. A long-necked bottle, which accepts a bd vacutainer needle and tube holder. Shorter bottle, that accepts a winged infusion device, such as. Collection may be timed at regular intervals. Contamination of the sample by skin bacteria is a frequent compilation. 2 pairs of samples in different sites.

Related Questions

What are prions?

In cell, there are subcellular organelles. They are not full organism. Prions are just proteins. They don't have any other macromolecules. Prions have capacity to form copies through replication. They replicate through free radical and chain mechanism.

Doctor Stainly pruisne work on prions and show it's relation with disease called mad cow disease. ( This is neurodegenerative disease and responsible for harmful effects on brain).

In Australia sheep was infected with prions, caused scarpie disease in sheep. Organs of sloghed sheep were used in cow feedd. When cow consume feed, prions were transmitted to cow and cow start to show unusual behavior.

Symptoms of prions infection are like that of some disease

Kurulyprosy
Insomnia
Dimensia

Detection of prions: Prions can be detected by Western bloting.

Normal prions:

Normal prions are present in our body. They don't have tendency to form rigid aggregate. They are quite less in number. They have following functions

Cellular differentiation
Store elemental surplus that is used in future
Memory enhancement

Molecular basis of prions:There is some difference in structure of Normal and abnormal prions.

Normal prions have molecular weight 33-35KD while abnormal prions have molecular weight 27-30KD
In normal prions at position 178 amino acid aspartate is present while in abnormal prions at 178 position asparagine is present.

Prions diagnosis and analysis:

Brain biopsy....in past for taking sample brain biopsy was used but now a days tonsils biopsy is used for sampling.

Immuno fluorescence:Biopsy sample is taken on slide and it is treated with antibody ( of abnormal prions) which is against normal prions. Speciality of antibody is that when it bind with abnormal prion it will glow. If we capture fluroscene it's mean abnormal prion is present in sample. As abnormal prion antibody was label with fluroscene probe. So patient sample will show fluroscene while normal sample will not show fluroscene.

Transmission of prions: Normally prions can't Cross specie barrier they transmitted through different ways. Like as formite

If a person is effected with prions and he has wound in head and his comb is used by another person so prions can be transferred to other individual. Comb is Carrier of prion.

Prions are very slow acting immune system can't destroy them.

skyalpaca180

Check answers Multiple Choice Question 12 (1 point) Saved

To prevent falls, keep the floors clean and...

Question 12 options:

shiny

◯ wet

◯ dry

◯ glossy

Question 13 (1 point) Saved

The acronym FAT TOM stands for...

Question 13 options:

◯ food, acidity, time, temperature, oxygen, moisture

◯ food, alkalinity, time, temperature, oxygen, moisture

◯ food, alkalinity, time, thermometer, oxygen, moisture

◯ food, acidity, time, thermometer, oxygen, moisture

Question 14 (1 point) Saved

How do you stay safe in a food lab (at school or at home)?

Question 14 options:

◯ following the kitchen safety rules

◯ refrain from horseplay in the kitchen

◯ always wipe up spills immediately

◯ all of the above

◯ a and b only

Question 15 (1 point) Saved

Which temperature range represents the Danger Zone?

Question 15 options:

◯ 40oF - 140oF

◯ 4oC - 60oC

◯ both a and b

◯ none of these reflects the temperatures of the Danger Zone

Question 16 (1 point) Saved

Which of the following temperatures is the correct minimum temperature at which to reheat leftovers?

Question 16 options:

◯ 140oF

◯ 212oF

◯ 165oF

◯ 40oF

Question 17 (1 point) Saved

What should you NOT do in the event of a grease fire?

Question 17 options:

◯ pour water on the flame

◯ turn off the heat source

◯ pour baking soda on the flame

◯ cover the pan with a metal lid

Question 18 (1 point) Saved

To avoid an accident on the stove, pot handles should be turned towards the…

Question 18 options:

◯ sides of the stove

◯ back of the stove

◯ front of the stove

◯ centre of the stove

Question 19 (1 point) Saved

Which of the following statements about storing leftovers is false?

Question 19 options:

◯ they should be stored in airtight containers

◯ use deep storage containers

◯ cut up large pieces of meat first

◯ allow hot food to cool first

Question 20 (1 point) Saved

When using a fire extinguisher, we use an acronym called PASS to put out the fire. PASS stands for:

Question 20 options:

◯ pull, aim, squeeze, smother

◯ push, aim, squeeze, sweep

◯ pull, aim, squeeze, sweep

◯ push, aim, squeeze, smother

Question 21 (1 point) Saved

What is food safety?

Question 21 options:

◯ following food practices that help prevent foodborne illness and keep food safe to eat

◯ not letting microorganisms from one food get into another

◯ keeping counters and walkways clear and free of clutter

◯ all of the above

Question 22 (1 point) Saved

To prevent burns...

Question 22 options:

◯ always use oven mitts

◯ pull oven rack out with a towel

◯ open the pot lid towards you

◯ none of these can help to prevent burns

Question 23 (1 point) Saved

Which of the following is an unsafe practice and may cause electrical shock?

Question 23 options:

◯ pulling the plug out of the outlet by the cord

◯ drying your hands before using electrical equipment

◯ unplugging equipment before cleaning it

◯ not using equipment when electrical cords are frayed

Question 24 (1 point) Saved

When removing pans from the oven, you should...

Question 24 options:

◯ use a dishtowel

◯ use a potholder

◯ use two oven mitts

◯ use an apron

Question 25 (1 point) Saved

Which of the following is NOT a type of thermometer?

Question 25 options:

◯ dial oven-safe

◯ dial instant-red

◯ digital oven-safe

◯ thermometer fork combination

◯ these are all types of thermometers

Question 26 (1 point) Saved

In the temperature Danger Zone...

Question 26 options:

◯ bacteria are most likely to be killed

◯ conditions are least favourable for bacteria growth

◯ conditions are most favourable for bacterial growth

◯ acid and salt begin to attack bacteria

Question 27 (1 point) Saved

Pathogenic (bad) bacteria require time to multiply. Generally, they must be in the Temperature Danger Zone for more than _________ to multiply rapidly.

Question 27 options:

◯ 8 hours

◯ 2 hours

◯ 4 hours

◯ 1 hour

Question 28 (1 point) Saved

Julie always arrives home from work late and tired. She usually leaves the meat on the counter to thaw all day so it's ready to cook when she gets home. Why is this an unsafe practice?

Question 28 options:

◯ bacteria grow rapidly at room temperature

◯ a foodborne illness may occur

◯ all of the above

Question 29 (1 point) Saved

Who is at the greatest risk of getting a food borne illness?

Question 29 options:

◯ teenagers and young adults

◯ newlyweds

◯ chronically ill people

◯ food service workers

Question 30 (1 point) Saved

Which of the following foods are considered potentially hazardous?

Question 30 options:

◯ foods cooked to extremely high temperatures

◯ canned fruits and vegetables

◯ moist, high protein foods

◯ foods left in the Danger Zone less than one hour

Question 31 (1 point) Saved

Bacteria wouldn't multiply in a box of corn flakes because...

Question 31 options:

◯ cereal is low in moisture

◯ corn flakes are too acidic

◯ corn flakes are high in protein

◯ the box is too high in the cupboard

Question 32 (1 point) Saved

For general food safety...

Question 32 options:

◯ hands should be washed with cold, soapy water

◯ hands should be washed for 20-30 seconds

◯ never thaw food on the counter

◯ all of the above

◯ b and c only

Question 33 (1 point) Saved

Cross-contamination happens when...

Question 33 options:

◯ microorganisms from one food get onto another food

◯ you use the same cutting board for vegetables after using it for raw meat

◯ fruits and vegetables are not washed before using/eating them

◯ all of the above

◯ a and b only

Question 34 (1 point) Saved

Almost all pathogens (bad bacteria) are aerobic. This statement is referring to the ____________ of the FAT TOM acronym.

Question 34 options:

◯ moisture

◯ oxygen

◯ time

◯ temperature

◯ aerobic pathogens do not relate to any part of the FAT TOM acronym

Question 35 (1 point) Saved

Which of the following is an unsafe practice and may cause poisoning?

Question 35 options:

◯ washing your hands

◯ mixing chemical products

◯ storing foods properly

◯ reading chemical labels

Question 36 (1 point) Saved

Bacteria in the kitchen can be found...

Question 36 options:

◯ on counters

◯ in food

◯ in the fridge

◯ on our hands

◯ everywhere

Question 37 (1 point) Saved

The most dangerous knife in the kitchen is...

Question 37 options:

◯ all knives are equally dangerous

◯ a sharp knife

◯ a dull knife

◯ a serrated knife

Question 38 (1 point) Saved

To prevent falls...

Question 38 options:

◯ use a step stool

◯ remove slippery rugs

◯ clean up spills immediately

◯ all of the above

Question 39 (1 point) Saved

The four steps to reduce foodborne illness and to "Fight Bac" are...

Question 39 options:

◯ clean, separate, cook, chill

◯ clean, create, cook, chill

◯ clean, cross-contaminate, cook, chill

◯ clean, care, cook, chill

Question 40 (1 point) Saved

Foodborne illness....

Question 40 options:

◯ sometimes reflects flu-like symptoms

◯ symptoms may begin after several days or even weeks

◯ in the most extreme cases, may cause death

◯ all of the above reflect symptoms of foodborne illness

jame882

CASE STUDY
DIVESTITURE IMPLEMENTATION COMMITTEE (DIC) PROJECT
The Divestiture Process
a. Listing of SOEs to be divested
The Government of Ghana provides the Divestiture Implementation Committee (DIC) with a list of enterprises slated for divestiture. DIC opens a file for each such company. All documentation and correspondence prepared or received in
2
connection with the enterprise is placed on this file.
Enterprises listed for divestiture are categorized by the Ministry of Finance (principally on the basis of employee numbers) into small, medium, and large. In most cases, the divestiture of large and medium enterprises is outsourced to consultants. Small enterprises are either outsourced, or divested by DIC.
b. Advertisements
Bid documents are prepared for the particular State Owned Enterprise (SOE), and the SOE is advertised for sale. Adverts should appear in at least 2 leading Ghanaian newspapers each week for 3 consecutive weeks. Adverts may also appear in foreign publications.
c. Bidding
i. Obtaining bid documents
Investors interested in a particular SOE contact the secretariat, and after filling in an application form, paying a non-refundable bid fee (¢1,000 for local investors, and $400 for foreign investors), and signing a confidentiality undertaking, they are provided with the relevant bid documents.
The bid document is made up of
• bid procedures;
• a draft sale and purchase agreement;
• a memorandum containing the profile of the SOE;
• an independent valuation report (¢ 1,000 for local investors, and $300 for foreigners);
• fixed assets valuation report (where sale of assets is the mode of divestiture);
• share valuation report (where sale of shares is the mode of divestiture).
ii. Form of bids
Investors bids should comprise of a qualification statement made up of
1. Details about the bidder, including (as relevant):
a. the bidder's full name, address and contact details;
b. details of the bidder's directors and shareholders;
c. details of the bidder's existing business;
d. financial periods; and
2. The bidder's business plan for the enterprise, including, by way of example:
3
a. plans for the development of the enterprise (with regard to both its rehabilitation and, as relevant, down-sizing of expansion) and the timing of the implementation of those plan;
b. intentions with regard to employment, proposed staff training programmes and proposals for staff participation in the enterprise;
c. marketing approach and initiatives proposed for the enterprise, including export prospects and anticipated opportunities to expand beyond traditional or existing markets;
d. impact on the local community (particularly where the enterprise has traditionally provided social services and/or infrastructure);
e. impact on competition and the regulatory environment; and
f. environment impact;
3. Confirmation that the offer for the assets or, as the case may be, shares of the
enterprise is not subject to any conditions;
a. any important points of principles arising from the draft sale and purchase agreement; and
b. confirmation that the bidder will comply with the bid procedures.
c. The bid procedures must state the requisite contents of the business plan as specifically and clearly as is possible in the circumstances. The details mentioned in 3 above will not be applicable to all enterprises.
4. A price bid.
a. the price offered for the assets or, as the case may be, shares of the enterprise (clearly indicating the proposed currency of payment);
b. if the offer is not on the basis of cash in full on completion, the precise timing of any deferred payments;
c. in the event of deferred payments, details of the security proposed to be given;
d. a detailed explanation of how the bidder intends to finance the acquisition. In the case of an offer made from existing resources, the bidder will be expected to provide written confirmation from its bank or financial adviser that the necessary funds will be available.
In the case of an offer not made from existing resources, the bidder will be expected to provide written confirmation from its arrangers or providers of finance that arrangements have been made, or will be made, to provide the necessary finance; and
5. Confirmation that the bidder has not done, and will not do, at any time any of
the following:
4
a. communicated to a person other than DIC the amount or approximate amount of the price offered (other than in confidence to the bidder's advisers);
b. entered into any arrangement with any other person that he shall refrain from bidding or as to the amount of any price to be offered;
c. offered or agreed to pay or give, or paid or given, any valuable consideration directly or indirectly to any person for doing or having done, or causing or having caused to be done, any act or omission in relation to the price offered by the bidder or any other bid
.
iii. Evaluation of Bids
This is a two stage process:
• evaluation of qualification statements; and
• comparison of price bids.
DIC opens price bids from only bidders whose qualification statements DIC accepts. In the event of equal price bids, preference is given to Ghanaians.
iv. Rejection of bids :
Bids will be rejected on the following grounds:
• received after closing date and time;
• appropriate fee not paid;
• received from person who canvassed DIC member; and
• received from SOE or a body allied to an SOE.
Exceptions under which bids may be accepted include where the assets concerned comprise non-industrial land and buildings, with no on-going business, and the bidding SOE requires additional office accommodation.
d. Negotiations
DIC will write to the winning bidder, and each other bidder, to inform them of the results of the bid.
Negotiations will then start with the winning bidder. Should he fail to satisfy DIC demands, the next highest conforming bidder will be invited to negotiate.
e. Approvals
After DIC Secretariat has agreed the terms of the sale with the winning bidder, the divestiture will be considered by the DIC members.
DIC members, if they are satisfied with the sale, will submit a letter of
5
recommendation to the President's Office for approval.
If either DIC or the President's Office raises concerns concerning the bid, a letter is sent to the bidder and further negotiations may take place.
If the President's Office grants the approval, DIC will send a letter to the bidder inviting him to sign the sale and purchase documentation. The Executive Secretary of DIC will sign on behalf of DIC and the government.
f. Payments
i. Mode of Finance
This could either be with
• investors own resource. or
• loan from a financial institution (DIC may take security over the asset until full payment is received).
In the case of instalments, for some loans, interest is paid on the diminishing balance.
ii. Terms of Payment
Payment could either be
• outright, or
• by instalments.
iii. Payment timing
• payment of less than 50% of the price offered; or
• deferred payment due 3 years after completion.
DIC prefers outright payment, but will consider deferred payment. Deferred considerations should be secured by a guarantee from a bank or other person of sufficient financial standing. If such guarantee is not available, DIC may consider taking security over the assets or, shares of the enterprise until full payment is received.
iv. Interest
Interest on deferred payments is as follows:
• Ghanaians: relevant Ghanaian Treasury Bill Rate
• Non Ghanaians: relevant London Interbank Offer Rate plus 2%.
v. Divestiture Proceeds
This will be paid to the appropriate DIC bank account.
The Proposed System
The Board of Directors of DIC has received funding from Government of Ghana
6
to commission the development of a robust and user-friendly web-based system that DIC will use for its operations.
REQUIRED:

1. Discuss the system development methodology that you would adopt for this project and justify your choice.
2. Construct data flow diagrams (including a context level diagram, a level 0 diagram, and several child diagrams) that show important, representative parts of the Divestiture Implementation Committee (DIC) System.
3. Identify five data files that will be used in the Divestiture Implementation Committee (DIC) System; and construct a comprehensive Data Dictionary for each of the five data files you have identified.
4. Construct use-case diagrams, sequence diagrams, and class diagrams for the proposed Divestiture Implementation Committee (DIC) System.
5. Construct object diagrams, activity diagrams and communication diagrams for the proposed Divestiture Implementation Committee (DIC) System.
6. Design five reports that should be generated from the Divestiture Implementation Committee (DIC) System.
7. Discuss the testing strategies/techniques that you would use on this project; and provide a table of test criteria and corresponding test data for the testing.

thomasissah74

MEDICAL TECHNOLOGY Study Guide - Benzalkonium Chloride, Blood Culture, Aerobic Organism

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