When using sharp implements such as cooks' knives it is important to always direct cutting action away from the body. Many accidents occur in the kitchen preparing food with a sharp knife, fingers, hands & the arm can be sliced deeply. Similarly, the legs & abdomen can be cut. Sometimes even the abdomen or the chest can be penetrated.
It is important to differentiate between types of {bleeding}. These are:
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venous
arterial
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#Venous bleeding
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{Venous bleeding} is darker in color because it has passed on {oxygen} to tissues of body. Blood oozes from wound.
#arterial bleeding
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{Arterial bleeding} is characterized by bright red blood because it is carrying {oxygen}. It spurts from the wound in time with the {pulse}.
#arterial bleeding stop
The most important act is to stop the {bleeding}. {Venous bleeding} is relatively easy to control by applying direct pressure over site of wound & closing it with a firm {dressing}. A clean towel or handkerchief may be used to strap over wound if adhesive tape is available. Transfer patient to hospital urgently.
{Arterial bleeding} is more difficult to control & often catastrophic, leading to a condition called {hypovolemia} or {shock}. The {bleeding} may be external, or internal which is not visible. 1st try & control bleeding - apply direct pressure over wound, elevate limb and then apply pressure to {pressure point} above {artery} which is severed. Transfer patient to hospital urgently.
#pressure points
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/sound effects circulation
Notice that {pressure points} are related to position of {artery} as it crosses or becomes adjacent to a bone. Sometimes, a relatively small artery can be sealed off by:
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applying direct pressure to the bleeding point (cover wound with clean material).
elevating the limb
applying pressure to the {pressure point}
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Whilst applying pressure ask someone to call for an ambulance ensuring they stress the urgency.
