Question | Answer |
the process of chemically treating the dead human body to reduce the presence and growth of microorganisms, to slow decomposition, and to restore an acceptable physical appearance | embalming |
the primary purpose of embalming | disinfection |
the secondary purpose of embalming | preservation |
the tertiary purpose of embalming | restoration |
embalming chemicals cause a ______ change in the body's proteins | chemical |
the fundamental building blocks for cells and tissues | proteins |
what two organic compounds are found in amino acids? | amines & organic acids |
amino acids are held together by ______ bonds | peptide |
covalent bonds are formed when a ____ reacts with an ____, releasing a molecule of ______ | carboxyl group; amino group; water |
a substance breaking down in the presence of water | hydrolysis |
the purpose of embalming is to _____ enzymes | neutralize |
proteins are relatively ____ molecules | large |
proteins are polymers of ____ ____ | amino acids |
general formula for amines | R-NH2 |
general formula for organic acids | R-COOH |
enzymes are biological catalysts, which means they ____ ____ chemical reactions | speed up |
the decomposition of proteins would take a very long time without _____ | enzymes |
enzymes ____ the rate of decomposition | increase |
after somatic death, enzymes ____ ____ ____ performing their functions in the body | do not stop |
the "self-digestion" in cells by enzymes in the cells themselves | autolysis |
disinfection before the embalming procedure begins | primary disinfection |
disinfection during the embalming operation | concurrent disinfection |
disinfection after the embalming procedure to protect the environment | terminal disinfection |
3 families of preservatives used in embalming fluids | 1. aldehydes
2. alcohols
3. phenols |
5 characteristics of preservatives | 1. inactivate the chemical groups of proteins & amino acids
2. inhibit further decomp
3. inactivate enzymes (tissues & microorganisms)
4. kill microorganisms
5. destroy/mask odors |
the location of ___ in proteins are potential sites of decomposition | nitrogen |
change of protein structure; decreases the likelihood that a protein will hydrolyze | coagulation |
enzymes are important catalysts of _____ | hydrolysis |
enzymes are very similar to ____, so preservatives will inactivate enzymes similarly | proteins |
the chemical change that occurs during embalming deprives bacteria of their ____ | nutrition |
preservative chemicals denature the structural proteins of ___ themselves | bacteria |
the same chemical actions that cause fixation of the tissues of the remains will produce fixation of ____ ____ | bacterial invaders |
the odors associated the decomposition are principally due to the formation of ____ | amines |
the decomposition of structural proteins produces amines such as ___, ___, ___, and ___ | putrescine, cadaverine, indole, skatole |
decomposition of ___-containing proteins also contributes to odors | sulfur |
preservative chemicals react with the ___ to effectively neutralize the odor | nitrogen |
HCHO and water produce _____ _____ | methylene glycol |
methyl/methylene bridge | -CH2 |
methanol _____ the polymerization of formaldehyde | prevents |
the main chemical action of HCHO in embalming is the ____ of protein | coagulation |
coagulation is brought about by ____ ____ of the peptide bonds of adjacent proteins | cross-linking |
changes in proteins brought about by HCHO | 1. increased viscosity
2. tissue firming
3. increased resistance to digestive enzymes
4. decreased water solubility & hydrolysis |
an abundance of ___ can reverse the embalming process by hydrolyzing the cross-links | water |
formaldehyde is destroyed in strong ____ | bases |
amines and ammonia are strong ____ | bases |
formaldehyde and hemoglobin produces ____ | methemoglobin |
methemoglobin can change a body ____ | black |
in the embalming formula, preservative demand is represented by ___ | C1 |
too ____ solutions or too ____ rate of flow can cause a walling off action | concentrated, high |
the movement of fluid from the point of injection to the tissues | distribution |
the movement of fluid into the tissues | diffusion |