Text 17963, 79 rader
Skriven 2014-10-11 10:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: organs 96
=================
 ML> In the relatively early days of the science; although it
 ML> has been practiced for a hundred years, it was rare until,
 ML> as you say, the heyday of computers.
 NB> Not too early... I think they'd been doing surgeries that way for
 NB> maybe 5, 10 years before... but I did see the beginning of the curve,

I'm sure that it was not lost on the ancients that the
smaller the incision the easier the recovery. This was
gotten from PubMed (an NIH project) -

Spaner SJ, Warnock GL, A brief history of endoscopy, laparoscopy, 
and laparoscopic surgery. J Laparoendosc Adv Surg Tech A. 
1997 Dec;7(6):369-73.

 The first effective open-tube endoscope was developed 
 in 1853 by Desormeaux. This instrument was used to 
 examine the urethra and the bladder. In the late 1800's, 
 other physicians including Kussmaul and Nitze refined 
 the original endoscopic models and began utilizing their 
 new tools in their medical practice. Laparoscopy or 
 endoscopically examining the peritoneal cavity was 
 first attempted in 1901 by George Kelling who called 
 this examining procedure "Celioscopy". In the early 
 1930's, the first reports of laparoscopic interventions 
 for nondiagnostic purposes were published. Initial 
 procedures included lysis of abdominal adhesions and 
 diagnostic biopsies of abdominal organs under direct 
 visualization. Throughout the 1960's and 1970's, 
 laparoscopy became a vital part of gynecological 
 practice. Despite these technological advances, it was
 not until after 1986, following the development of a
 video computer chip that allowed the magnification and
 projection of images onto television screens, that the
 techniques of laparoscopic surgery truly became
 integrated  into the discipline of general surgery. The
 first laparoscopic cholecystectomy performed on a human
 patient was done in 1987 by the French physician Mouret.

So yours was early, but people were trying (with what
success the article doesn't say) for 50-60 years before
that.

 NB> Although, my cousin did make liver that I normally
 NB> would consider way over-cooked that actually was still edible and not
 NB> nasty at all...  It was in a gravy, and she made it on top of the
 NB> stove in a skillet... didn't pay that much attention to the details,

I hadn't thought of liver in the same way as squid, but
maybe it's another manifestation of the 2 minutes or 2
hours rule.

 NB>> Exactly.  And the sooner, the better...  ;) 
 ML> One hopes. With computers working as fast as they do, that
 ML> day seems to be just around the corner.
 NB> As long as the proper data is fed in for the computer to digest... ;)

One always hopes that. Data collection, though as important
as any other aspect of research, is often left in the hands
of the inexperienced or the uninsightful.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Braunburgers
 Categories: Main dish, Meats
      Yield: 5 servings

      1 lb Ground Beef                       1/4 lb Braunschweiger Sausage; *
    1/4 c  Dairy Sour Cream                    2 tb Onion; Finely Chopped

  Mix all the ingredients together.  Shape mixture into 5 patties, each about
  3/4-inch thick.  Broil or grill the patties 4-inches from the heat, turning
  once, until the desired doneness is reached, about 10 to 15 minutes.
  Source unknown

-----

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