Professional Documents
Culture Documents
I. NH NGHA
Gii phu bnh hc l khoa hc v cc tn thng, hay ni mt cch c th hn , m x phn tch cc bnh tt v mt hnh thi cng nh c ch. Do nhiu nc ngi ta khng gi l gii phu bnh hc m gi ngn gn l bnh hc gm c m bnh ln t bo bnh. Tn thng l nhng bin i gy nn do bnh tt, bin i khng ch v hnh thi m t c qua cc gic quan, m c v ha hc, men hc, hin vi in t hc, v.v...biu hin bng nhng ri lon chc nng. Hnh thi l nhng c im pht hin v m t c qua s quan st ca cc gic quan, cn bn l con mt, nhng cng c th l nhng gic quan khc. khi nhn bng mt thng th gi l i th. Nhn vi knh hin vi th gi l vi th . Vi knh hin vi in t th gi l siu vi th.
2 1. Phng php i th 2. Phng php vi th bao gm t bo hc v m bnh hc 3. Phng php h a m, ha t bo 4. Phng php men hc, min dch hc
3 + Rt kh ly bnh phm nhng tn thng x cng. + Khng cho bit c im cu trc m hc ca tn thng. + Nu k thut khng chun xc, nhng t bo d b tn thng khi ngoy kim hoc dn phin qu mnh lm t bo b v, bo tng tan r to ra nhng hnh nh thoi ha gi to. Di y l bng so snh gia cc phng php: (+) ( ) sai( -) Lm sng 30-35% 40-45% 25-30% T bo hc 85-87% 10-12% 3-7% M bnh hc 86-88% 7-10% 6-8% Trong nghin cu khoa hc, chn on ca gii phu bnh cn c coi nh tiu chun vng (gold standard). 4. K thut chc ht t bo bng kim nh y l k thut c s dng ph bin nc ta trong khong 2 chc nm tr li y 4.1.Ch nh Ch nh chc ht t bo bng kim nh rt rng ri cho mi tn thng dng u, vim cc c quan nh m mm, xng, khp, hch cng nh cc c quan ni tng nh phi ,gan, thn v.v... 4.2.Chng ch nh Hu nh khng c chng ch nh tuyt i, ch khng nn lm khi: -bnh nhn c c a d b chy mu, mu lu ng(i vi khi u ni tng) -Bnh nhn ang trng thi nguy kch: cao huyt p nng, au tht ngc, st cao do nhim trng, nhim c. Cn thn trng trong cc trng hp sau: -Bnh nhn c trng thi hoc c a thn kinh nhy cm, d b kch thch. -Do v tr c bit ca tn thng d gy chong nh: tinh hon, u nm v 4.3.Kh nng tai bin: trn thc t tai bin rt t gp -Chong nh nht thi: 1% -Chy mu nh 10%( tng ng tim bp) . -Di cn ung th : tng ng vi thm khm thng thng. 4.4.Dng c v phng tin: -Bm tim: tt nht l loi 20 ml -Kim tim: chn di thch hp v tr ca tn thng Ngoi ra dng c cn c lam knh, pice, bng cn70 , ng nghe, my o huyt p. thuc trn tnh, thuc t. 4.5.Th tc cn thit trc khi tin hnh ly bnh phm -Nghin cu k h s bnh n, lu n tui, gii. -Khm k vng tn thng -Gii thch tnh cht an ton v nh nhng ca xt nghim 4.6.Chc ht ly bnh phm - Kh trng nh thng l - Gy t: hu ht khng cn thit tr trng hp c bit u tinh hon, hng. i vi tr nh khng gii thch c, phn ng mnh, nn dng thuc trn tnh trc 30 pht.
4 Thng chn ng i ngn nht i n tn thng, chc vung gc. Kim i vo khi u on cng di cng tt nhng khng c xuyn qua. Khi i vo trung tm tn thng , ht mnh bm tim 3-4 ln, duy tr p lc m trong khi a kim ln xung hoc xoay v cc pha ht bnh phm, khi thy bnh phm i vo c kim th gim dn p lc bm tim, rt nhanh kim ra.Nu chc trng, thay i bm kim tim, chc li v tr khc. Cht ht ra rt a dng: c,lng, hoc l dch ln mu v mt mnh t chc. :..Da trn bnh phm ly c, bng mt thng, ta c th hng v nguyn nhn gy bnh mc nht nh. -C nh tiu bn: Tt nht bng dung dch 50% ethanol v 50 % ether nhng thng dng nht l c nh bng cn 96. - Nhum bnh phm : thng dng nht l nhm bng dung dch Giem sa vi t l: 2 ml dung dch Giemsa m ha vi 5 ml nc ct. Ph kn tiu bn bng dung dch ny ri trong 30 pht, ra sch di nc chy, sy kh ri em c kt qu di knh hin vi.