Compare the beating and thickening of egg whites to the thickening of blood during A-fib and V-tach.?

Question

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?

Taylor · Accepted Answer

I'm not exactly sure how that comparison relates but here is my explanation. First off I will start by saying, as I'm sure you are already aware of, that blood coagulates when it doesn't move. Almost like cement. If cement isn't constantly moving it will eventually solidify as will blood. The commonality with A-fib and V-tach is that the blood in the atria is not effectively circulating. In both cases blood is only being pumped by the ventricles. In A-fib blood is only quivering inside the atria and it is not being pumped into the ventricles (it simply trickles down to the ventricles). And in V-tach the atria aren't moving at all. Basically, in both of these arrhythmias, blood starts to clot in the atria from lack of circulation.

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Compare the beating and thickening of egg whites to the thickening of blood during A-fib and V-tach.?

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