Poisoning of germinated potato and its diagnosis and treatment
Potatoes are also known as potatoes and yam eggs. Potato contains a kind of alkaloid-solanine, which has strong irritation and corrosiveness to the gastric membrane, and has an inhibitory effect on the central nervous system, especially the respiratory center. The content of solanine is generally very small, but the content of solanine around the sprouted potato bud and in the tender bud is very high, which can cause poisoning after accidental eating.
The clinical manifestation of acute poisoning usually occurs within 10 minutes to several hours after eating. First there is a burning sensation in the mouth and pharynx, followed by nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal symptoms. The mild ones healed in 1 to 2 days, the severe ones could have elevated body temperature, convulsions, coma, dyspnea, cyanosis, and severe cases could die because of respiratory muscle paralysis.
Treatment 1. Gastric lavage and catharsis: immediately thoroughly lavage the stomach with 0.5% 0.1% tannic acid or 1 ∶ 5000 times potassium permanganate or strong tea, sodium sulfate catharsis. two。 Rehydration: people with dehydration symptoms drink more light saline, sugar water or intravenous infusion to facilitate the excretion of poisons. At the same time, attention should be paid to the balance of water and electrolyte. 3. Symptomatic treatment: patients with severe vomiting and diarrhea can be given atropine, those with dyspnea breathe oxygen, and respiratory center stimulants can be injected into the superficial breathing. For those who stop breathing, manual breathing or mechanical ventilation. Enterogenic cyanosis (nitrite poisoning) can be treated with methylene blue (see nitrite poisoning) and epinephrine is prohibited.
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French fried frozen horse bell fries
French fried frozen horse bell fries: peeled and sliced potatoes with a thickness of 6.35-12.0 mm and a length of more than 10 cm. The cut strips are cleaned to remove starch from the surface. Then soak or spray potato strips with antioxidant solution to prevent oxidation and discoloration of potatoes. The antioxidant solution contains 0.5-1% sodium pyrophosphate, sodium disulfate or other decolorant. Heat the solution to 55-82 ℃, soak the potato strips in this solution for 10-25 seconds, then blanch the potato strips to inactivate their metabolic function.
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High-yielding cultivation of Potato in Spring in the second cropping area
1. The second season of high-quality virus-free seed potato is selected as the area, and the time suitable for potato growth in spring is relatively short (60-70 days). Early-maturing and virus-free varieties with short dormancy period, early tuber setting, rapid expansion, strong stress resistance, high quality and high yield must be selected, such as Yu Potato No.1 and No.2, Fewurita and so on. The seed consumption is 120 kg per mu. Second, cut into pieces early and sprout early. Warm the seed and cut into pieces. Before slicing, the seed potato was treated with warm seeds in the room or in the sunny bed at a temperature of 12: 15 ℃ for 5-7 days to promote the seed potato to break dormancy and promote bud eye germination. Before sowing 2
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