Surgery Before 1840.

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Task 1: Surgery Before 1840

Operations in the nineteenth century resulted in such high death rates due to many reasons. Firstly, doctors and scientists were unaware of germs, and had no understanding of hygiene. They did not know that germs caused illnesses and disease. People believed illnesses were spontaneous and that the body produced its own poisons.

Doctors did not wash their hands after or prior to operations, so germs were spread from patient to patient.

The instruments used in operations in the nineteenth century were very basic. Doctors used mostly a selection of knives and saws to carry out their procedures. These tools would not be washed at all before or after operations, and so they could carry infections from one patient to another.

During amputations, patients had no anaesthetic and so were in absolute agony whilst they took place. Doctors would rely on the patient passing out from shock but this did not always happen, so most of the patients were fully conscious during the dreadful operations.

Patients could die from excessive blood loss, so doctors tried to perform the operations as quickly as possible to reduce it. Still after the operations there was a high possibility of the patient bleeding to death.

Many skilled doctors could amputate a leg in under a minute. Some in fewer than 30 seconds, but speed did not always mean quality. Many operations were rushed to try and limit the pain for the patient, but as a result the operation would not be carried out carefully, and so the patients wound would become infected.

If the patient survived the operation, there was still a risk of dying afterwards from an infection such as gangrene or blood poisoning. “The lack of hygiene resulted in a death rate of 90% in some London hospitals” (booklet).

Task 2: Developments in surgery and medical knowledge

1840- 1865

There were many great medical contributions made in the 19 century.

Many scientific breakthroughs were made, such as Louis Pasteur’s germ theory.

Louis Pasteur was a huge influence on Lister. He made the link between microbes and disease whilst investigating why his wine went sour. When he looked at samples of the wine under a microscope he found thousands of tiny micro-organisms. After further tests he concluded that these where the cause of his sour wine.

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Later Pasteur discovered that these microbes were also in the air and that they caused all liquids to go off.

He then found a method of killing them by boiling then cooling the liquids.

This is known as pasteurising and is still used today.

After Pasteur discovered that these microbes caused wine to go sour he thought that these might cause disease amongst humans. He investigated by examining two blood samples, one from a healthy person and one from an unhealthy person. Sure enough there were more microbes found in the unhealthy subjects blood. This completely ruled out ...

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