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Whole lung lavage (WLL), also called lung washing, is a medical procedure in which the patient's lungs are washed with saline (salt water) by filling and draining repeatedly. It is used to treat pulmonary alveolar proteinosis , in which excess lung surfactant proteins prevent the patient from breathing.
Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required.
Balanced salt solutions are used for washing tissues and cells and are usually combined with other agents to treat the tissues and cells. They provide the cells with water and inorganic ions, while maintaining a physiological pH and osmotic pressure. [2] Sometimes glucose is added as an energy source and phenol red is used as a pH indicator.
It is a water-based salt solution containing disodium hydrogen phosphate, sodium chloride and, in some formulations, potassium chloride and potassium dihydrogen phosphate. The buffer helps to maintain a constant pH. The osmolarity and ion concentrations of the solutions are isotonic, meaning they match those of the human body.
Parasitic pneumonia is a type of pneumonia caused by parasites.Pneumonia is an inflammatory condition of the lungs, most commonly caused by bacteria or viruses. [1] Parasites are an uncommon cause of pneumonia, usually affecting immunocompromised individuals or those in underdeveloped countries. [2]
A 2019 Food Safety Consumer Research Project report from the USDA revealed that “among poultry washers, 60% had bacteria in their sink after washing or rinsing.
The lungs are normally protected against aspiration by a series of protective reflexes such as coughing and swallowing. Significant aspiration can only occur if the protective reflexes are absent or severely diminished (in neurological disease, coma, drug overdose, sedation or general anesthesia).
If a person is a stickler for measuring, Sergentakis recommended adding 10 grams of salt per liter of cooking water. Unlike others, he is not necessarily a fan of the "salty as the sea" adage.