48,475
edits
Difference between revisions of "Pulmonary embolism"
Jump to navigation
Jump to search
→Gross (VTE)
m (gr.) |
|||
| Line 36: | Line 36: | ||
==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)== | ||