Glucose And Glucose Lab Report

Insulin was highest 1 hour post meal and glucagon was highest 3 hr post meal

The result obtained was very high. Analysis Blood glucose is essential part of diabetic management and in order to provide appropriate care and the treatment to be efficient , the blood glucose measurement needs to be accurate at all times as it is easy to fail due to infection control namely hands hygiene and wearing gloves. Also the use of single-use lancet is crucial to prevent blood borne viruses (CDC 2012). The reusable device is safe to use only for a single person în their own environment.

Graph 2 represents that patient A has a much lower initial glucose concentration than patient B. The glucose concentration of patient A reached its maximum in the first 30 minutes, this is due to the quick release of insulin from the body. Whereas, patient B had a slower reaction to releasing insulin which allowed for longer time to be taken for glucose concentration to reach its maximum. The sudden decrease of the glucose concentration in patient A displays the conversion of glucose molecules being stored as energy. In comparison, the gradual change of the slope show that as patient B releases small amount of insulin, it takes more time for glucose molecules to be converted as energy. It can be concluded that patient B has diabetes as the

Plasma insulin/glucagon concentration differed significantly. Insulin levels were at their lowest during the fasting time period at about 68 while

When glucagon was at it's lowest, plasma concentration was at its highest. As glucagon levels came down so did the plasma glucose levels.

Results: According to Table 7.1 for the non-diabetic blood glucose sample measured in tube one .012, tube two .138, tube three 38, tube four .15 and tube five .06. For the diabetic blood glucose sample measured in tube one .16, tube two .71, tube three 1.5, tube four 1.05 and tube five .69.

MR. Anthony David is a resigned 69-year-old man with a 5-year history of sort 2 diabetes. He is resigned from an administration office. In spite of the fact that he was analyzed in 1997, he had side effects showing hyperglycemia for a long time before determination. He had fasting blood glucose records demonstrating estimations of 118–127 mg/dl, which were portrayed to him as characteristic of "marginal diabetes." He additionally recalled past scenes of nocturia connected with substantial pasta suppers and Italian baked goods. At the season of starting determination, he was encouraged to get more fit ("no less than 10 lb."); however no further move was made.

Blood glucose is normally maintained between 70 mg and 110 mg. Blood glucose levels below 70mg, denote the situation of "hypoglycemia". Although blood glucose levels of 110mg can be normal, this is only the case if a meal has been taken within 2 to 3 hours. A blood glucose level of 180mg or more, is termed "hyperglycemia." Diagnosis is made if blood glucose levels are above 200mg after drinking a sugar-water drink (Norman, 1997).

To understand the reasoning of this event, this case study will explain the anatomy and physiology of what is happening in this patient’s body. This will include a brief understanding of the endocrine function and how it maintains blood glucose normally versus that in type 1 diabetic patients. It will also explain the pathology of a type 1 diabetic, the acute pathophysiology of the hyperglycaemic event and why it should be presented as an acute

The patient tells me she has type 2 diabetes, diagnosed approximately six or seven years ago. She has been on the same medication regimen for about the last year. The latest medication to be added was Januvia 100 mg daily. Prior to that, she has been on metformin ER 2000 mg daily, as well as glyburide 10 mg daily. She does check her glucose levels regularly. She tells me her morning glucose, two hours after eating a "sugary cereal" was 187. She admits that she does not make the best diet choices regularly. She tells me she has been to diabetes education as well as nutrition education and she struggles with making those

Blood sugar can be obtained from a drop of blood with a glucometer such as One Touch, or it may be obtained along with the serum chemistry and electrolyte analyses from the lab. A glucometer is a quick and easy way of determining the blood glucose level. Mrs. Baker is a diabetic, and is on an antidiabetic drug, Metformin. Her change in mental status could be due to low blood sugar. This would be easily diagnosed with a glucometer, and easily treated with IV glucose, so it should be one of the first assessments made. A glucometer has the benefit of being a quicker and easier way to obtain a blood sugar level, while a serum glucose may be more accurate at extremely high or low levels.

The amount of glucose in the blood is expressed as millimoles per litre (mmol/l). Normally, blood glucose levels stay within narrow limits throughout the day (4 to 8mmol/l). But they are higher after meals and usually lowest in the morning Most dietary carbohydrate eventually ends up as glucose in the blood.

One of the most common forms of near-patient testing is glucose monitoring. Patients suffering from Diabetes and Glycaemia are unable to efficiently regulate the concentration of glucose in their blood. Therefore their blood glucose must be monitored in order to determine treatment or if immediate action is required. This procedure begins by first obtaining a small amount of venous blood from the patient, commonly done with the use of a finger picker. The extracted blood is then placed on a test strip containing the enzyme glucose oxidase which catalyses a chemical reaction with the glucose in the blood. The strip is then placed in a glucose meter. The presence of glucose generates a current. The higher the glucose concentration, the higher the electric current which leads to a high glucose concentration reading. These tests can be conducted several times a day with regular intervals with results being recorded to determine the condition of the patient based on their ability to maintain their blood glucose concentration.

Carbohydrates are the product that made up from carbon, hydrogen and oxygen. Carbohydrates are form by the combination of carbon dioxide and water molecules. The carbohydrates contain two specific functional group in it which is the hydroxyl groups and carbonyl groups.A reducing sugar is a type of sugar with is an aldehyde group.This means that sugar can act as a reducing agent.The procces of reducing sugar is isomerisation,example of reducing sugar islactose,maltose,glucose and fructose.All monosaccharides are capable of reducing other chemicals such as copper (II) sulphate to copper oxide.Beside that disaccharides such as maltose and lactose are reducing sugar,however sucrose is non reducing

1) Monosacchrides: Mono means single and saccharides refer to sugar. These are the simple form of carbohydrates that consists carbon, hydrogen and oxygen in the ratio of 1:2:1 (Ahmed 2014).