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Wendy G
Compare the beating and thickening of egg whites to the thickening of blood during A-fib and V-tach.?
The beating of albumin (the "white" of an egg - composed of protein and water) results in a stiffened substance when combined with sugar and is often called meringue - used as a dessert topping. How does the beating of egg whites and sugar compare to the abnormally high beats per minute that occur in Atrial Fibrillation and Ventricular Tachycardia?
Note - the white of eggs has little cholesterol and no fat. Still, the abnormal, high rate of beating egg whites, resulting in their thickening does compare to the abnormally high beats per minute occurring when the heart is in Atrial Fib or Ventricular Tachycardia. How does each event occur and why does the blood or white of eggs, with sugar, result in the thickening of their liquid components?
1 AnswerHeart Diseases1 decade agoWhat's WRONG with you people?
Why are, apparently ⅛ of you suicidal? The full moon was two nights ago. Halloween isn't for four more nights. What's the problem here?
Granted, this is my first Saturday Night at "Yahoo! Answers"
Are there always this many suicidal folks to save from themselves, or is this a especial night?
10 AnswersMental Health1 decade ago