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Difference between revisions of "Pulmonary embolism"
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→Gross (VTE)
m (gr.) |
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==Gross (VTE)== | ==Gross (VTE)== | ||
Features: | |||
*Intravascular spagetti with cream sauce. | *Intravascular spagetti with cream sauce. | ||
*Leg swelling. | *Leg swelling. | ||
*Lines of Zahn.<ref name=Ref_PBoD8_124>{{Ref PBoD8|124}}</ref> | |||
**Pale layers consisting of platelet and fibrin layers alternating with layers of RBCs; components layer during blood flow. | |||
Notes: | |||
*Post-mortem thrombi: one (superior) yellow portion (called "chicken fat") and one (dependent) red portion (RBCs); components layer due to gravity. | |||
==Microscopic (VTE)== | ==Microscopic (VTE)== | ||