A diver ascending from a dive too quickly can be viewed as a bottle of champagne being opened: a pressure differential appears between the gas phase dissolved within the diver’s tissues (the champagne inside the bottle) and the environment’s gas phase (the air now in contact with the champagne). As a result, the gas dissolved will expand and form bubbles until a state of equilibrium is achieved. However, an important difference is to be made between the diver and the bottle of champagne: bubbles are required for good champagne, but not so much for a healthy diver…
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diving
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BloodInflammatory and Immune SystemResearch
What the immune system is up to while you’re holding your breath
by @NTNUhealth 21 December 2016Blogger: Ingrid Eftedal, Principal investigator Barophysiology research group, Department of circulation and medical imaging White blood cells are essential components of the…
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CardiovascularResearch
Minimizing diving risk in extreme environments
by Kari Williamson 16 October 2012With increasing activities in Arctic and Antarctic waters for scientific and commercial purposes, it is becoming ever more important to reduce the risks associated…