(Q4) Embalming Chemistry Concepts Flashcards
1
Q
Primary Disinfection
A
- Disinfection done before the embalming procedure begins
- May consist of cleaning the deceased; cleaning the eyes, mouth, or orifices
2
Q
Concurrent Disinfection
A
- Disinfection during the embalming operation
- Disinfection that occurs during injection and cavity embalming
3
Q
Terminal Disinfection
A
- Disinfection after the embalming operation to protect the environment
- May consist of cleaning the deceased, cleaning the instruments and the table
4
Q
The Three Primary Preservative Agents in Embalming Chemicals
A
- Aldehydes
- Alcohols
- Phenols
5
Q
Five Common Characteristics of All Embalming Chemicals
A
- Inactivate the chemical groups of proteins or amino acids
- Inhibit further decomposition
- Inactivate enzymes (both of the tissues and microorganisms)
- Kill microorganisms
- Destroy or mask odors and eliminate their further production
6
Q
Inactivate the chemical groups of proteins or amino acids
A
- The nitrogen in proteins are sites of decomposition
- The chemicals react with the nitrogen to change the structure of the protein (coagulation)
- Coagulation decreases the likelihood that the protein will hydrolyze
7
Q
Inhibit further decomposition
A
- Chemicals only slow down decomposition
- therefore, embalming as soon as possible is best
8
Q
Inactivate Enzymes
A
- Enzymes are important catalysts of hydrolysis
- Inactivating the enzymes will slow down decomposition
- enzymes are similar to proteins, so preservative chemicals will inactivate enzymes similar to tissue proteins
9
Q
Kills Microorganisms
A
- The chemical change that proteins undergo during embalming deprives bacteria of their primary source of nutrition
- Preservative chemicals denature the structural proteins of the bacteria themselves
- The same chemical actions that cause fixation of the tissues of the remains will also produce fixation of the bacterial invaders
10
Q
Destroys/Masks odors and eliminates their further production
A
- The odors associated with decomposition are principally due to the formation of amines
- The decomposition of structural proteins produces amines such as putrescine, cadaverine, indole, skatole
- Decomposition of sulfur-containing proteins also contributes to odors
- Protein chemicals react with the nitrogen to effectively neutralize the odor
- Preservative chemicals react with the sources of decomposition (putrefactive bacteria and autolytic enzyme) to eliminate the further production of odors
11
Q
Reactions of Formaldehyde and Water
A
- HCHO and water produce methylene glycol
- The proteins are fixed due to the donation of a methylene group (methylene bridge)
12
Q
Formaldehyde in aqueous solution is:
A
- formalin
- 37% HCHO by weight
- 40% by volume
13
Q
How are the proteins fixed?
A
- the donation of a methylene group (-CH2): methyl/methylene bridge
14
Q
Reactions of Formaldehyde with Methanol
A
- Methanol prevents the polymerization of formaldehyde
- Helps extend shelf life
15
Q
Reactions of Formaldehyde with Proteins
A
- Main chemical action of HCHO in embalming is the coagulation of protein
- This is brought about by the cross-linking of the peptide bonds of adjacent proteins
- The changes in protein only happen in normal amounts of water; excess water could ever the embalming process by hydrolyzing the cross-links
