Anemia

Background
Anemia, like a fever, is a symptom of disease that requires investigation to determine the underlying etiology. Often, practicing physicians overlook mild anemia. This is similar to failing to seek the etiology of a fever. The purpose of this article is to provide a method of determining the etiology of an anemia.

Anemia is strictly defined as a decrease in red blood cell (RBC) mass. Methods for measuring RBC mass are time consuming, are expensive, and usually require transfusion of radiolabeled erythrocytes. Thus, in practice, anemia is usually discovered and quantified by measurement of the RBC count, hemoglobin (Hb) concentration, and hematocrit (Hct). These values should be interpreted cautiously because they are concentrations affected by changes in plasma volume. For example, dehydration elevates these values, and increased plasma volume in pregnancy can diminish them without affecting the RBC mass.
Pathophysiology
Erythroid precursors develop in bone marrow at rates usually determined by the requirement for sufficient circulating Hb to oxygenate tissues adequately. Erythroid precursors differentiate sequentially from stem cells to progenitor cells to erythroblasts to normoblasts in a process requiring growth factors and cytokines. This process of differentiation requires several days. Normally, erythroid precursors are released into circulation as reticulocytes.

Reticulocytes remain in the circulation for approximately 1 day before reticulin is excised by reticuloendothelial cells with the delivery of the mature erythrocyte into circulation. The mature erythrocyte remains in circulation for about 120 days before being engulfed and destroyed by phagocytic cells of the reticuloendothelial system. Read more »

History of the Coffee Bean

In the West, most of us have seen such top notch coffee equipment as Bunn coffee makers (high fi commercial coffee machines seldom seen in the third world, not to mention the often more expensive Curtis coffee makers); yet few of us have ever seen a live coffee bush.

Delicious coffee is grown in countries that are blessed with favorable climatic conditions. These nations are situated in the ‘Bean Belt’ and comprise of Brazil, Mexico, India, Indonesia, Columbia, Uganda, Vietnam, Ethiopia, Guatemala and Cote d’Ivoire. However, there are several issues surrounding the coffee plantation, for instance, the consumption of water and fertilizers.
The production of coffee is a tedious task involving processing, roasting, grading, decaffeination and storage. The coffee berries are first picked, either by hand or a machine. The green beans are then processed by either of the two methods, dry or wet process. The latter involves fermentation into the process. The beans are sorted and then fermented to remove the slimy layer and are then washed with fresh water and taken for drying. It can be done in a number of ways, drying tables are one. In the other method, the coffee is spread on beds and as a result, air passes through all the sides and then the mixing starts. Another method for drying is to keep them in sunlight or to blow heated air onto the beans using huge cylinders.

The next step of roasting determines the different factors of the coffee bean. The flavor, color, density of a bean, the type of packaging required are all concluded when a bean is roasted. The process of roasting can also be carried out at home. When a bean is roasted, the complex starch in the bean is broken down into simple sugars and the color is changed.

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