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Urinalysis. Urine sediment

Urinalysis. Urine sediment. Seminar No. 13. Q. 2. Test for Glc, KB. Enzymatic test for glucose. glu c os e oxidas e. glu c os e + O 2  glu c onola c ton e + H 2 O 2 H 2 O 2 + H 2 A  2 H 2 O + A. colourless. colourless. colourless. colourless. peroxidas e.

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Urinalysis. Urine sediment

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  1. Urinalysis. Urine sediment Seminar No. 13

  2. Q. 2 Test for Glc, KB

  3. Enzymatic test for glucose glucoseoxidase glucose + O2 gluconolactone + H2O2 H2O2 + H2A  2 H2O + A colourless colourless colourless colourless peroxidase colourless chromogen coloured product colourless colourless

  4. Test for blood (Hb), bilirubin

  5. Test for proteins, nitrites

  6. Urine sediment • suspension material obtained by centrifugation of fresh urine sample under defined condition • semiquantitative  quantitative • chemical sediment – crystals of various compounds (salts) • biological sediment – cells (RBC,WBC), casts, bacteria

  7. Factors involved in renal stones formation • increased concentrations of certain ions (Ca2+, Mg2+ ...) • extreme values of pH of urine • low intake of fluid (low diuresis)

  8. Insoluble compounds

  9. Write formulas

  10. Uric acid (lactim) is a diprotic acid pKA1 = 5.4 pKA2 = 10.3 uric acid hydrogenurate urate 2,6,8-trihydroxypurine

  11. Q. 7

  12. Q. 8

  13. Bacterial ureasecatalyzes the hydrolysis of urea H2N-CO-NH2 + H2O  2 NH3 + CO2 ammonia weak base NH3 + H2O  NH4+ + OH- ammonium alkalineurineprecipitation of CaHPO4

  14. Q. 10

  15. oxalates • see the table in lab manual, p. 109 There are three sources of oxalic acid in the body

  16. 60 % catabolism of glycine and ethanolamine 30 % catabolism of ascorbate 10 % plant food Three sources of oxalic acid in the body

  17. Glycine  oxalate

  18. Glycine  oxalate oxalate iminoacetate glyoxylate

  19. Ethanolamine  oxalate

  20. Content of oxalic acid in some plant foods

  21. Chard (mangold)

  22. Rhubarb • a herb with long reddish leaf-stalks, rich in oxalic acid • rhubarb juicy stalks are edible when cooked and sweetened

  23. Intoxication and oxidation of ethylene glycol leads to oxalic acid through a number of intermediates ethylene glycol glycolaldehyde glyoxylic acid (glyoxylate) oxalic acid (oxalate) glycolic acid

  24. Q. 12

  25. Some food components conduce to urolithiasis

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