Maƙala
Gwajin ridakshan na shuɗin methylene ga ruwan rumen
Wata sabuwar mai digiri ta kira daga gona tana riƙe da bututun gwaji mai shuɗi. Ta ƙara shuɗin methylene a ruwan rumen mintuna goma da suka wuce, amma shuɗin bai gushe ba. Ta tambaya ko ya kamata ta ba saniyar ƙarin rini.
Wannan tambayar ta nuna kuskuren fahimta. A gwajin ridakshan na shuɗin methylene ga ruwan rumen, ana zuba rinin a bututun gwaji, ba a jikin dabbar ba. Dukkan gwajin yana faruwa ne a bututun. Auna saurin gushewar shuɗin yana ba da bayani game da ƙananan halittun da ke cikin wannan samfur, ba game da maganin da dabbar ke buƙata ba.
Ana iya fahimtar dalilin wannan ruɗani domin ana amfani da shuɗin methylene a fannoni uku daban-daban na likitancin dabbobi. Wannan maƙalar ta bambanta su kuma ta nuna yadda ake fassara lokacin ridakshan tare da pH, protozoa, ingancin ɗaukar samfur, da alamomin da ake gani yayin binciken dabba.
Abin da gwajin yake aunawa a zahiri
Shuɗin methylene yana da launin shuɗi idan ya shiga oksidasyon, kuma kusan ba shi da launi idan ya shiga ridakshan. Sabon ruwan rumen daga dabba mai lafiya yana da ƙarfin yin ridakshan sosai domin bakteriya masu rayuwa ba tare da oxygen ba suna sarrafa abinci ta hanyar fermentation da ƙwazo. Idan aka gauraya ɗan rini a irin wannan ruwan, ayyukan sarrafa sinadarai na bakteriyar suna kawar da launin cikin 'yan mintuna.
Saboda haka ƙa'idar aikin tana da sauƙi: ƙananan halittu masu aiki ba tare da oxygen ba suna kawar da shuɗin da sauri, amma marasa aiki ko waɗanda suka lalace suna kawar da shi a hankali. Gajeren lokaci yana nufin samfurin yana da ƙarfin yin ridakshan mafi girma. Tsawaitaccen lokaci yana nuna raguwar aikin ƙananan halittu, muddin an tattara samfurin kuma an kula da shi yadda ya kamata.
Ba ya auna ƙarfin redox na rumen kai tsaye. Wani bincike kan hanyoyin gwajin shanu wanda ya kwatanta gwajin ridakshan da aunawa kai tsaye a millivolt bai gano dangantaka ta layi tsakanin lokacin ridakshan da ƙarfin redox da aka auna ba. Ya kuma kammala cewa bai kamata a ɗauki waɗannan biyun a matsayin ma'aunai masu maye gurbin juna na abu guda ba. An taƙaita cikakken kwatancen a PubMed. Ka ɗauki gwajin ridakshan a matsayin gwajin aikin al'ummar ƙananan halittu, ba a matsayin lantarki na aunawa mai arha ba.
Bayanin Merck/MSD game da sauƙaƙƙiyar matsalar rashin narkewar abinci a dabbobi masu mayar da abinci baki ya sanya tsawaitaccen lokacin ridakshan cikin tsarin alamomi ɗaya da pH na rumen da bai saba ba da raguwar yawan protozoa. Babu ƙima guda da take tabbatar da ganewar matsalar. Haɗuwar alamomin ce take yi.
Daidaitacciyar hanyar gwaji a wajen dabba
Hanyoyin gwaji suna ɗan bambanta tsakanin makarantu, don haka ka rubuta ainihin ƙarar ruwa da zafin da ka yi amfani da su, kuma ka kwatanta sakamako ne kawai a cikin wannan hanyar gwajin. Wata hanya da ake koyarwa sosai ita ce:
- Tattara aƙalla 10 zuwa 20 mL na sabon ruwan rumen, tare da rage gaurayuwar yawu, mu'amala da iska, da sanyaya shi. Yi gwajin da wuri.
- Shirya shuɗin methylene mai kashi 0.03, wato 0.3 mg a kowane mL.
- Ƙara rini daidai da kashi 5 na ƙarar ruwan. Wato 1.0 mL na rini ga 20 mL na ruwa, ko 0.5 mL na rini ga 10 mL na ruwa. Dukansu suna ba da rabon ruwa da rini na 20 zuwa 1.
- Ajiye wani bututun gwaji na biyu mai ruwa daga wannan samfur ba tare da ƙara masa rini ba, domin kwatanta launi.
- Gauraya a hankali, fara agogon auna lokaci nan take, kuma riƙe bututun kusa da zafin jiki, kusan digiri 37 zuwa 39 Celsius bisa hanyar gwajin da ake bi a wurin.
- Rubuta lokacin da ya ɗauka har bututun gwajin ya yi daidai da na kwatancen. Wata siririyar zoben shuɗi a saman ruwan inda yake haɗuwa da iska na iya ci gaba da kasancewa domin oxygen yana sake oksidasyon na rinin a wurin. Kada ka jira wannan zoben ya gushe.
Sinadaran redox na shuɗin methylene suna bayyana dalilin da ya sa oxygen yake da muhimmanci a nan. Girgiza da ƙarfi, bututun da bakinsa yake buɗe sosai, ko jinkiri mai tsawo suna ba oxygen damar shiga, su sa rinin ya ci gaba da zama shuɗi fiye da yadda zai kasance a rumen kanta. Cikakkun bayanai kan tsaftatacciyar hanyar tattara ruwan rumen suna da muhimmanci saboda wannan dalili. Yawu yana tsarma samfurin kuma yana ɗaga pH, don haka yayin amfani da bututun ciki, likitoci da yawa suna zubar da ɓangaren farko idan ƙarar ruwan ta ba da dama.
Abin da lura daban-daban suke aunawa
Lokacin ridakshan yana amsa tambaya guda kawai. Binciken rumen da ke ƙasa ya nuna abin da kowace lura a wajen dabba take bayarwa. Yi amfani da dukan layin, ba tantanin tebur guda kawai ba.
| Abin da ake lura da shi | Abin da yake aunawa | Abin da aka saba gani a wajen dabba | Abubuwan da suka fi rikita fassara |
|---|---|---|---|
| Lokacin ridakshan na shuɗin methylene | Aikin yin ridakshan na bakteriya masu rayuwa ba tare da oxygen ba a samfurin | Shanu galibi mintuna 2 zuwa 6; tumaki da awaki galibi sun fi sauri, inda ake amfani da mintuna 6 a matsayin iyakar aiki mai wadatarwa, kuma lokutan da suka wuce mintuna 10 sun saɓa wa al'ada sosai | Samfur mai sanyi, wanda aka jinkirta gwada shi, wanda iska ta shiga, ko wanda yawu ya tsarma; ƙarancin abin da ƙananan halittu za su sarrafa bayan dogon rashin cin abinci; magungunan ƙananan halittu da ake bayarwa ta baki; kwatantawa tsakanin rabon rini ko yanayin zafi daban-daban |
| pH na rumen | Yanayin sinadarai, yawan acid ko alkali | Shanu da ake ciyarwa da abinci mai zaruruwa galibi suna kusa da 6.0 zuwa 7.2; littattafan ƙananan dabbobi masu mayar da abinci baki galibi suna ambaton kusan 6.5 zuwa 7.5; nau'in abinci da lokacin da ya wuce tun cin abinci suna sauya ƙimar | Gaurayuwar yawu tana ɗaga pH a samfuran da aka ɗauka da bututun ciki; gushewar carbon dioxide bayan tattarawa; ciyarwa da hatsi tana rage pH |
| Yawan protozoa da motsinsu | Yanayin al'ummar protozoa masu gashin motsi, musamman manyan nau'o'in da sauyin yanayi ke shafarsu da sauri | Halittu da yawa masu girma dabam-dabam, suna motsawa da ƙwazo zuwa takamaiman ɓangarori a cikin ɗigo sabo mai ɗumi | Sanyaya yana rage saurin motsi; tsananin acidosis na iya kawar da protozoa; jinkiri yana sa samfur mai kyau ya zama kamar yana da raunin motsi |
| Wari, launi, da kauri | Yanayin fermentation da gaurayuwar abubuwan da ba a so | Ruwa mai ɗan ƙamshi, mai launin ruwan kasa da ɗan kore, mai ɗan kauri | Warin ruɓewa ko tsami tare da tsananin rashin daidaiton ƙananan halittu; ruwa marar kauri ko mai yawu sosai bayan tattarawa mara kyau |
| Ƙanƙancewar rumen da sha'awar cin abinci | Aikin sassan ciki na farko da yawan cin abinci na dabbar gaba ɗaya | Ƙanƙancewa a kai a kai da ci gaba da tauna abincin da aka mayar baki a dabba mai kuzari | Sauyin rabon abinci na kwanan nan, ciwo, rashin ruwa a jiki, rashin lafiyar da ta shafi jiki gaba ɗaya |
Teburin shi ne jigon bayanin. Tsawaitaccen lokacin ridakshan tare da protozoa masu raunin motsi, pH da bai saba ba, da raunin ƙanƙancewa suna nuna ainihin raguwar aikin ƙananan halittu. Tsawaitaccen lokaci shi kaɗai a dabba mai kuzari da ke mayar da abinci baki kuma take da protozoa masu motsi da ƙwazo yana nuna matsalar samfurin, ba rumen ba. Sake tattara samfurin kafin ɗaukar mataki.
Fassara lokaci tare da pH da tarihin dabba
Nau'in abinci ne yake kafa ma'aunin farko. Rabon abinci mai yawan abinci mai sinadarai masu yawa yana yin fermentation da sauri, kuma yana iya kawar da rinin cikin kusan minti guda, yayin da abincin busasshiyar ciyawa zai iya ɗaukar mintuna da dama, har ma a dabbobi masu lafiya. Don haka saurin lokaci shi kaɗai ba ya tabbatar da ƙarin lafiya. Yana tabbatar da cewa an samu ƙarin abin sarrafawa ta fermentation tare da ƙananan halittu masu aiki.
Cin hatsi fiye da kima sosai yana karya wannan sauƙaƙƙiyar dangantaka. Fermentation na carbohydrate a farkon lokaci na iya zama mai tsanani, sannan lalacewar da acid ya jawo ta danne ƙananan halittu na yau da kullum da protozoa, kuma lokacin ridakshan ya tsawaita. Shi ya sa wata ƙa'idar koyarwa ta ce gwajin ba ya inganta idan pH na rumen ya yi ƙasa da kusan 5.5. A wannan matakin, al'ummar ƙananan halittun da ake gwadawa ta canza.
Jagorar fassara haɗuwar alamomi a aikace:
- pH da ya saba tare da ridakshan cikin kusan mintuna 6 yana nuna ƙananan halittu masu aiki.
- pH da ya saba tare da ridakshan da ya tsawaita sosai yana nuna rashin aiki sakamakon rashin cin abinci, tasirin magungunan ƙananan halittu, ko samfurin da ingancinsa ya lalace.
- pH mai yawa tare da tsawaitaccen ridakshan galibi yana biyo bayan dogon rashin cin abinci tare da ƙarancin abin sarrafawa, amma a yi la'akari da gaurayuwar yawu daga bututun.
- Ƙarancin pH tare da raguwar aikin protozoa yana sa a yi zargin rashin daidaiton ƙananan halittu da ke da alaƙa da carbohydrate. Jagorar fassara pH na rumen tana taimakawa a nan. Ƙimomin da ke ƙasa da 5.5 tare da raguwar kuzarin jiki gaba ɗaya suna nuna cewa matsalar ta wuce sauƙaƙƙiyar rashin narkewar abinci, zuwa cin hatsi fiye da kima da tsananin acidosis.
A koyaushe ka rubuta tetracyclines da aka bayar ta baki kwanan nan, ionophores a abinci, dogon amfani da magungunan ƙananan halittu masu tasiri a jiki gaba ɗaya, sauyin rabon abinci na kwatsam, tsawon lokacin rashin cin abinci, da yawan shan ruwa. Littafin MSD ya yi gargaɗi musamman cewa tetracyclines da ake bayarwa ta baki na iya rage aikin ƙananan halittun rumen sosai. Ana amfani da ionophores da gangan don sauya al'ummomin bakteriya. Ba za a iya fassara tsawaitaccen lokaci ba idan babu wannan tarihin.
Ingancin ɗaukar samfur ya cancanci kulawa daidai da sauran abubuwan. Binciken da aka gudanar ƙarƙashin yanayin da aka sarrafa ya gano cewa samfuran da aka ɗauka da bututun ciki suna da pH mafi girma da ƙarancin fatty acids masu saurin ƙafewa idan aka kwatanta da samfuran da aka ɗauka ta cannula daga dabbobin nan guda, galibi saboda yawu. Lokacin ridakshan ya tsawaita sosai bayan mintuna 60 da tattarawa ga kowace ƙarar samfurin da aka gwada, kuma ƙananan samfura ne abin ya fi shafa. Tattara aƙalla 10 mL, yi gwajin cikin mintuna 30, gudanar da gwajin ridakshan da wuri, kiyaye ɗumin samfurin, kuma rage haɗuwarsa da iska.
Amfani uku da bai kamata a rikita ba
Rini ɗaya, tsare-tsare uku daban-daban.
Na farko, gwajin ruwan rumen da aka bayyana a nan. Samfurin shi ne ruwan rumen da aka tattara. Ana ƙara rini a wajen jikin dabba a kashi 0.03. Abin da ake aunawa a ƙarshe shi ne lokacin gushewar launi. Manufar ita ce tantance aikin yin ridakshan na ƙananan halittu.
Na biyu, shuɗin methylene da ake ba dabba mai rai mai mayar da abinci baki. Misalin da aka tabbatar shi ne magani ta jijiya don gubar nitrate ko nitrite tare da methemoglobinemia, inda maganin yake dawo da hemoglobin mai aiki. Ana bin ƙa'idojin adadin magani, yadda aka haɗa shi, ragowar magani, da lokacin jira kafin amfani da kayayyakin dabbar. Wannan shawarar ba ta da alaƙa da auna lokacin bututun gwaji. Idan ana amfani da rini a matsayin abin bin sawu a cikin jiki yayin wata takamaiman hanya, ƙa'idar ita ce inda rinin yake tafiya, ba saurin da ƙananan halittun rumen suke yin ridakshan na sa ba.
Na uku, gwajin ridakshan na madara. Samfurin shi ne madara. Ana ƙara rini a samfurin madarar. Saurin gushewar shuɗi gaba ɗaya yana nuna ƙarin aikin ƙananan halittu da raguwar ingancin madara wajen jure ajiya, yayin da ridakshan a hankali yake nuna inganci mafi kyau. Wannan ya shafi ilimin ƙananan halittun abinci da gwajin ingancin madara, ba likitancin rumen ba, kuma ba ƙidayar bakteriya ba ne.
Bayyana sunayen a sarari yana hana kuskure: lokacin ridakshan na ruwan rumen, maganin shuɗin methylene mai tasiri a jiki gaba ɗaya ko amfani da shi wajen bin sawu, da gwajin ridakshan na madara. Ana iya taƙaita ƙa'idar aminci a jimla guda. Rinin gwajin rumen yana kasancewa a bututun dakin gwaje-gwaje, kuma ana zubar da wannan bututun. Ba a taɓa ba dabba rinin a matsayin magani domin gudanar da wannan gwajin.
Taƙaitacciyar ƙa'ida don kira daga gona
Daidaita rinin zuwa kashi 0.03 da rabon rini 1 ga ruwa 20, gwada sabon ruwa kusa da zafin jiki tare da kwatanta shi da samfurin da ba a ƙara masa rini ba, sannan ka fassara mintunan tare da pH, motsin protozoa, ingancin tattarawa, abinci, magunguna, ƙanƙancewa, sha'awar cin abinci, bayan gida, da wadatar ruwa a jiki. Lamba guda da aka ware ba ta taɓa tabbatar da rashin narkewar abinci ba. Haɗuwar alamomi masu jituwa ce take yi.