medication calculations

Coffee Nurse, BSN, RN · Jun 19, 2018

It's really obvious if you look at it the right way. However, why don't you show what you've attempted first.

nursephillyphil, BSN, RN · Jun 19, 2018

we wont give you the answer here, if youd like help then please attempt and like coffee said, show your attempts, even if its incorrect. That way we can identify where you're going wrong. good luck.

allnurses Guide · Jun 19, 2018

Hint, start with figuring out how many units an hour the pt is getting now.

set up dimensional analysis u/ml times mls/hr.

JKL33 · Jun 19, 2018

blossomheart,

Your posts go back a few years with trouble thinking about very basic med math questions. Is there a tutor who might be able to help you see a bigger picture?

macawake, MSN · Jun 19, 2018

Hello blossomheart! This is exactly the same type of problem you posted about a couple of days ago. In fact this one is even easier. That time you were given the exact answer to your question but that doesn't seemed to have helped you understand and you seem to be unable to apply what you were shown in the other thread to this new problem.

From your previous thread:

The rate of infusion is 2ml/hr. APPT returns back low and therefore you must increase the unfusion by 250 units/hr. the syringe comes preprepared at a concentration of 25000 units of heparin in 50 ml syringe. what is the new rate in mls/hr of the infusion.

There are a few ways of doing this. Probably the easiest way right now is to calculate the units of heparin/mL in the syringe. Then it will be pretty simple to see how much you have to increase the infusion.

yea did that. but still not getting it ï¿½ï¿½ï¿½ï¿½ï¿½ï¿½

There is 25,000 units in 50 mL, so that works out to 500 units/mL, which would be 250 units/0.5 mL. You are at 2 mL/h now, so you would have to increase it 0.5 mL per hour, bringing it 2.5 mL/h. Does that make sense?

These are really simple problems. I'm not saying that to browbeat you, I'm telling you because I think that you are way overcomplicating this. I think that you are desperately looking for the correct "nursing math formula" to try to cram your numbers into. I need you to forget about formulas for a while and instead take a deep breath and think about what information you have and what they are actually asking you.

"Nursing math" is NOT some type of extra special, complicated mystical entity. I think you need to look at this with new eyes and focus on understanding what they are actually asking you.

So, back to your latest problem:

pt who has a heparin infusion running, concentration 500units/ml. running at 3.5mls/hr. APTT returns and Dr has reduced infusion rate by 500units per hr. wt is the new infusion rate.

Blossomheart, you are a world-renowned chef and the proud owner of a swanky restaurant, vying for one or two stars in the Guide Michelin. One day a famous food critic shows up at your restaurant and you decide to do your darndest to impress him. You whip up a menu consisting of foie gras followed by Beef Wellington with confit shallots, braised seasonal vegetables and truffles. Concerned that this meal might be a bit on the heavy side, you decide to make a simple apple pie for dessert. When the food critic has finished the entire meal, he asks to speak to the chef so you walk over to his table.

Chef Blossomheart: Good evening, my name is Chef Blossomheart. I hope that everything was to your satisfaction.

Nitpicky food critic: Ah, yes. Everything was excellent apart from the apple pie. It was just a smidgen too tart and I'm afraid it was also a bit soggy. Chef, how many apples did you use for the pie?

Chef Blossomheart: Well, I used three and a half apples (aka 3.5).

Nitpicky food critic: Ok. Do you happen to know how much each apple weighed?

Chef Blossomheart: Actually I do, because I buy standardized apples. The apples I used for your pie, and all the apples I have remaining in my kitchen weigh 500 gram each.

Nitpicky food critic: Excellent. Since I really enjoyed the rest of the food and you seem like a very nice person, I would like to give you a second chance at the dessert. Could you please make me a new pie and this time I want you to use 500 grams LESS apple than you did in the previous pie.

Chef Blossomheart: Thank you so much, Mr. Nitpicky food critic, I'll have it done straight away. In the meantime I'll have my maÃ®tre d' serve you a glass of an exquisite Chenin Blanc.

Runs off to the kitchen......

How many apples will you use to make the new pie?

Best wishes!