Technology in Surgery: Ultrasound Probes

Article Summary: There is a machine, called the transesophageal multiplanar ultrasound probe, that can take images of the heart’s function. In the study described in this paper, all 53 subjects that underwent this imaging saw good images with no major problems doing surgery. The imaging was also very fast, taking only about three to seven minutes, and was effective when used on subjects between one and seventy years old. The probe is especially useful in abnormal health and surgery situations; this is most evident in cases with young children, since the smaller probe is easier to use with smaller hearts. It is also more accurate, easier to use, and more cost-effective than its competitors.

Reaction: This article is likely the first of many that shows how effective new technology can really be in the medical field. I think the biggest takeaway is theĀ how: how is the new so much better than the old? It really comes down to the expansion of application. Once this kind of technology is invented, doctors and surgeons don’t have to do so much on their own, especially in difficult cases. Things like this imaging allow doctors to work more efficiently and focus on other more human-centric tasks. In my paper, I would talk about how technology makes techniques more universal.

Is technology beneficial to surgery?

Do the benefits of technological advancements in surgery techniques outweigh the fact that these advancements conflict with individual morals and ethics?

To what degree is technology actually changing surgery? Is technology more beneficial or harmful for surgeries? Is technology hurting the medical workforce? How trustworthy are these newly-made techniques? Is testing reliable?

My Thoughts on Ginger

Ginger 1:

The ginger I bought yesterday is right in front of me. It looks kind of like how a weapon would be shaped 5,000 years ago. It’s got weird bulbs on either end. It has some dirt, too. Maybe it’s old, or maybe I picked the wrong one at Wegmans. Its very pungent. I actually really like ginger. I like food, and I find ginger to be very distinct in flavor. It’s aromatic and creates a lot of depth and character in the dishes it’s in. It’s funny how something so neutral in color can pack such a punch. It’s not like a potato, another root vegetable. Potatoes are versatile, but they’re more of a base ingredient. Rarely are they the star of the show. Ginger, meanwhile, is crucial in plenty of dishes. Asian food would certainly not be the same without ginger. And yet, even with all its uses, the two pieces I bought were less than a dollar in total. I think it’s even used in medicines.

Ginger 2:

The ginger looks the same as before. I need that after such a hectic weekend with my family. I love my family, but 11 peopleĀ  in one house is just too much. Something stoic and unwavering was a nice change from the weekend. It almost seems like it’s staring back at me. I’m not sure why. Like I said, crazy weekend. I don’t plan on eating it. Maybe it’ll be used in a dish, I don’t know. I always wondered what made people think that certian ingredients would be good for cooking. It’s not like ginger is an attractive vegetable. Same with potatoes and eggs. And milk. It just seems weird – especially the way some foods are collected. It’s just an odd concept, and not one I particularly want to think about.