AboutLeo Nollet Expertise Send me questions on the analysis and detection methods of food ingredients. How to analyze or detect food compounds or residues.
Analysis methods of amino acids, peptides, proteins, sugars, organic acids, fats, etc...
Experience I am a Ph. D. in Science
Organizations Hogeschool Gent, Ghent, Belgium
Publications Handbook of Food Analysis, M. Dekker, New York, 1996.
Food Analysis by HPLC, 2nd Ed., M. Dekker, New York, 2000.
Question RECENTLY,BEFORE SURGERY MY BLOOD LEVELS SHOWED MY POTASSIUM COUNT TO BE 5.7 WHICH THEY SAID WAS TO HIGH . JUST WHAT DOES THAT MEAN? IT'S EFFECT ON BLOOD PRESSURE? THANKS
Answer Dear Richard,
Measurement of potassium needs to be repeated, as the elevation can be due to hemolysis in the first sample. The normal serum level of potassium is 3.5 to 5 mEq/L. Generally, blood tests for renal function (creatinine, blood urea nitrogen), glucose and occasionally creatine kinase and cortisol will be performed. Calculating the trans-tubular potassium gradient can sometimes help in distinguishing the cause of the hyperkalemia.
(from wikipedia)
