Skip to main content

Diffrent between common cold viruses and corona viruses and its symptoms

 

👫💥🐙Common colds

A  common cold can make you feel miserable, but compared to the novel coronavirus and the flu, the symptoms are usually mild and may include: 

  • Runny or stuffed nose
  • Sneezing
  • Cough
  • Fatigue
  • Sore throat
  • Headaches

"The common cold is not as deadly, but since any built-up immunity wanes over the course of a year, you can get the same common cold multiple times. Symptoms generally last seven to 10 days while your immune system battles the virus 

Common cold virus

Adenoviruses are common viruses that cause a range of illness. They can cause cold-like symptoms, fever, sore throat, bronchitis, pneumonia, diarrhea, and pink eye (conjunctivitis)
Adenoviruses can cause mild to severe illness, though serious illness is less common. People with weakened immune systems, or existing respiratory or cardiac disease, are at higher risk of developing severe illness from an adenovirus infection.
Adenoviruses are medium-sized, nonenveloped viruses with an icosahedral nucleocapsid containing a double-stranded DNA genome it is not causes death
Scientific name: Adenoviridae


👫💥COVID-19

Coronavirus is an entire family of viruses, which like the flu, mainly spreads through respiratory droplets. Four of these viruses are similar to the common cold in terms of symptoms and severity. The novel coronavirus, or SARS-CoV-2, is a potentially deadly virus that can lead to covid-19


COVID-19 and the flu have many common symptoms, including: 

  • Fever
  • Muscle pains and body aches 
  • Sore throat
  • Fatigue
  • Headache
  • Vomiting and diarrhea

  • Scientific name  SARS-Cov2

The differences between the flu and COVID-19: The latter may include a range of other signs, including loss or change in taste and smell, skin reactions and difficulty breathing. Symptoms may appear anywhere from two to 14 days after infection. The fallout from COVID-19 can last from days to months. 



OBJECTIVE.       The objective of our study was to determine the misdiagnosis rate of radiologists for coronavirus disease 2019 (COVID-19) and evaluate the performance of chest CT in the diagnosis and management of COVID-19. The CT features of COVID-19 are reported and compared with the CT features of other viruses to familiarize radiologists with possible CT patterns.

MATERIALS AND METHODS. This study included the first 51 patients with a diagnosis of COVID-19 infection confirmed by nucleic acid testing (23 women and 28 men; age range, 26–83 years) and two patients with adenovirus (one woman and one man; ages, 58 and 66 years). We reviewed the clinical information, CT images, and corresponding image reports of these 53 patients. The CT images included images from 99 chest CT examinations, including initial and follow-up CT studies. We compared the image reports of the initial CT study with the laboratory test results and identified CT patterns suggestive of viral infection.

RESULTS. COVID-19 was misdiagnosed as a common infection at the initial CT study in two inpatients with underlying disease and COVID-19. Viral pneumonia was correctly diagnosed at the initial CT study in the remaining 49 patients with COVID-19 and two patients with adenovirus. These patients were isolated and obtained treatment. Ground-glass opacities (GGOs) and consolidation with or without vascular enlargement, interlobular septal thickening, and air bronchogram sign are common CT features of COVID-19. The The “reversed halo” sign and pulmonary nodules with a halo sign are uncommon CT features. The CT findings of COVID-19 overlap with the CT findings of adenovirus infection. There are differences as well as similarities in the CT features of COVID-19 compared with those of the severe acute respiratory syndrome

Labels:

Comments

Post a Comment

Popular posts from this blog

Beer production

Brewing  is the production of  beer  by steeping  a  starch  source (commonly cereal  grains, the most popular of which is  barley ) [1]  in water and  fermenting  the resulting sweet liquid with  yeast . It may be done in a  brewery  by a commercial brewer, at home by a  homebrewer , or by a variety of traditional methods such as communally by the  indigenous peoples in Brazil  when making  cauim . [2]  Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations including  ancient Egypt [3] and  Mesopotamia  brewed beer. [4]  Since the nineteenth century the  brewing industry  has been part of most western economies. The basic ingredients of beer are water and a  fermentable  starch source such as  malted barley . Most beer is fermented with a  brewer's yeast  and flavoured with  hops . [5]  Less widely used starch sources include  millet ,  sorghum and  cassava . [6]  Secondary sources ( adjuncts ), such as
Post a Comment
Read more

Mechanism of Action of Hydroxychloroquine as an Antirheumatic Drug

Mechanism of Action of Hydroxychloroquine as an Antirheumatic Drug Abstract The antimalarial agents chloroquine and hydroxychloroquine have been used widely for the treatment of rheumatoid arthritis and systemic lupus erythematosus. These compounds lead to improvement of clinical and laboratory parameters, but their slow onset of action distinguishes them from glucocorticoids and nonsteroidal antiinflammatory agents. Chloroquine and hydroxychloroquine increase pH within intracellular vacuoles and alter processes such as protein degradation by acidic hydrolases in the lysosome, assembly of macromolecules in the endosomes, and posttranslation modification of proteins in the Golgi apparatus. It is proposed that the antirheumatic properties of these compounds results from their interference with "antigen processing" in macrophages and other antigen-presenting cells. Acidic cytoplasmic compartments are required for the antigenic protein to be digested and for the pept
1 comment
Read more

HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEM AND GUIDELINES FOR ITS APPLICATION. And All HACCP concept And Conclusion

All Concept of HACCP PREAMBLE The first section of this document sets out the principles of the Hazard Analysis and Critical Control Point (HACCP) system adopted by the Codex Alimentarius Commission. The second section provides general guidance for the application of the system while recognizing that the details of application may vary depending on the circumstances of the food operation The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention rather than relying mainly on end-product testing. Any HACCP system is capable of accommodating change, such as advances in equipment design, processing procedures or technological developments. HACCP can be applied throughout the food chain from primary production to final consumption and its implementation should be guided by scientific evidence of risks to human health
Post a Comment
Read more