6第五章第一节尿液检查-英文课件.pptVIP

Urine Analysis Preserve of urine specimen : Refrigeration at 4℃ Chemical preservatives Physical examination of unrine odor Freshly urine has a characteristic odor due to the presence of volatile acids and esters. Urine that has been standing for a long time develops an ammoniacal odor due to the decomposition of urea by bacteria. The urine of patients with diabetes may have a fruity odor due to the presence of ketones. The urine of patients with urinary tract infections may be foul-smelling. Physical examination of unrine Volume Range from 1000 to 1500 ml per 24 hours Polyuria: 2500 ml per 24 hours. Oliguria:400 ml per 24 hours. Anuria:100 ml per 24 hours. pH Normal kidneys are capable of producing urine wary from a pH of 4.5-8.0 Acid urine: patients with severe diarrhea, dehydration, fever. Alkaline urine: acute or chronic renal disease, severe vomiting, respiratory alkalosis. * * genitourinary system nephron renal corpuscle formation of urine Formation of Urine: filtration of glomerulus reabsorption of tubule secretion of tubule Observations and determinations in routine urine analysis: Physical examination Chemical examination Microscopic examination color, appearance, volume,pH,gravity protein, glucose, ketones, bilirubin,urobilinogen,nitrite,leukocyte esterase casts,epithelial cells, RBCs,crystals,yeast,bacteria Collection of urine: first morning specimen random specimen Postprandial 3-hour volume 12-hour volume 24-hour volume Midstream species Most concentrated Best for: microscopic examination protein, nitrite Most convenient, most common good for: chemical screen microscopic examination Collected after a meal Good for glucose and protein necessary for true quantitative results Addis Count Bacteria culture Preserve of urine specimen : If urine specimen is delayed for more than two hours after the specimen is collected, special precautions must be taken. It’s necessary