Abrasions and scratches. Medical care for a child

FUNDAMENTALS OF FIRST AID
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Abrasions and scratches. Medical care for a child

Fundamentals of First Aid (OPMP)

Bruises and scratches - this is damage to the upper layers of the skin, which are usually contaminated with dust, earth or sand. Therefore, even small scratches must be treated, otherwise suppuration and infection of the wounds may occur.

1. Rinse the skin under running water with a clean cotton swab, preferably with soap.

2. Treat the scratch with a 3% hydrogen peroxide solution: the foam that has formed will remove any foreign particles that have entered the wound.

3. Lubricate the skin around the abrasion with a 5% tincture of iodine, brilliant green or ordinary alcohol and apply a bactericidal patch. It is desirable that the patch covers the wound for 4-5 days, and it is not necessary to change it until complete healing.

4. Superficial wounds should be washed and treated in the same way as abrasions. Put a clean bandage on the wound instead of a band-aid.

ATTENTION!

If the wound is deep and located on the face, palms, wrists, and there is a risk of damage to blood vessels, tendons or nerves, you should immediately consult a doctor. In this case, surgical intervention and the introduction of tetanus toxoid are possible.

Traditional medicine

To heal wounds, swede and tomato juice, fresh juice or radish gruel, fresh or dry nettle leaves, slices or mashed autumn varieties of apples are used.

Lacerated wounds heal faster if they are smeared with gruel from boiled onions with honey. Boiled onions contribute to the rapid scarring of the skin.

It is useful to lubricate purulent wounds with chopped carrots, they must first be washed with fresh carrot juice.

Freshly squeezed garlic juice with the addition of infusion of strawberry leaves promotes rapid healing of wounds, suppurations and ulcers.

Author: Basharova N.A.

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The taste of water 08.06.2017

How many flavors do we have? Now it is generally accepted that five: bitter, sweet, salty, sour and umami - the taste of protein foods. Some research suggests that the human tongue can also taste complex carbohydrates like starch or flour. Neuroscientist Zachary Knight of the University of California at San Francisco and some of his colleagues believe that one more taste should be added to this list - the taste of water.

The statement that water has no taste is attributed to the ancient Greek philosopher Aristotle. In the twentieth century, the assumption of the ancient thinker was confirmed by scientific experiments: a psychologist at the University of Florida, Linda Bartoshuk, calculated that human saliva contains more substances with a pronounced taste than drinking water. Which means water can't taste good to us, she decided.

It is only in recent years that facts have begun to accumulate that suggest that water has its own pronounced taste for us. It turned out, for example, that birds and amphibians have cells in their mouths whose receptor proteins selectively react to water, transmitting a signal to the brain that is felt as taste. Human brain scans have revealed several areas that respond to water, but not other liquids, on the tongue. But these data did not convince everyone: many scientists still believe that, savoring pure water, we feel only echoes of the taste of what we ate before.

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Yuki Oka, a neuroscientist at the University of California, Pasadena, set out to find water-specific receptors in the tongue tissue. Experiments with genetically modified mice have shown that long-known receptors that transmit sour taste to the brain begin to work actively when they come into contact with clean water. To confirm the results, the mice were given a choice of water or a tasteless and odorless mineral oil. In mice, to which geneticists "turned off" those same acidic receptors, it was difficult to distinguish between water and oil.

And in the next experiment, scientists, artificially stimulating "sour" receptors, forced mice to take light for water and literally drink the blue glow of the optical fiber. The receptors worked, and it seemed to the mice that, by exposing their mouths to blue light, they felt the taste of water. The mice, who were very thirsty, licked the end of the optical cable 2000 times every 10 minutes. They never knew that the light was not water, but they didn't get drunk on it, and continued to attack the blue light for much longer than ordinary mice - water fountains. The scientists decided that the signal from the acid receptor could make the brain taste water, but the signal that there was enough water came from some other receptor.

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