Crack And Thump Method

[Nathen Paisley]

Precordialthump is a medical procedure used in the treatment of ventricular fibrillation or pulseless ventricular tachycardia under certain conditions. The procedure has a very low success rate, but may be used in those with witnessed, monitored onset of one of the "shockable" cardiac rhythms if a defibrillator is not immediately available.[1][2] It should not delay cardiopulmonary resuscitation (CPR) and defibrillation, nor should it be used in those with unwitnessed out-of-hospital cardiac arrest.[1][3]

In a precordial thump, a provider strikes at the middle of a person's sternum with the ulnar aspect of the fist.[4] The intent is to interrupt a potentially life-threatening rhythm. The thump is thought to produce an electrical depolarization of 2 to 5 joules.[citation needed]

Precordial thump may be effective only if used within seconds near the onset of ventricular fibrillation or pulseless ventricular tachycardia,[5] and so should be used only when the arrest is witnessed and monitored. There is no evidence that precordial thump improves recovery in unwitnessed cardiac arrest.[citation needed] It is also not useful against ventricular fibrillation after time has passed.[6] It has very low efficacy against ventricular arrythmia[7] (possibly even making it worse)[4][7] and ventricular tachycardia,[2] especially compared to the alternatives of CPR and defibrillation.

While the odds of success are poor, the procedure is rapid, allowing the provider to continue with other resuscitation procedures, including CPR, medication and defibrillation as appropriate.[citation needed]

The use of the precordial thump technique has sometimes been shown in famous movies and television, such as in The Good Doctor Season 2 episode 5 in which it is performed by Dr. Brown, and The Resident Season 1 episode 2 in which it is performed by Conrad Hawkins, usually in passing without any explanation. Untrained laypersons have been known to attempt it, and sometimes cause additional injury to the person as the blow must be carefully aimed. If applied incorrectly it may cause further injury, for instance inducing cardiac arrest by blunt trauma, or breaking the tip of the sternum, risking fatal damage to the liver or other abdominal organs.[citation needed]

At one time, the technique was also taught as part of standard CPR training with the requirement that it must be administered within 60 seconds of the onset of symptoms. That time restriction, combined with a number of injuries caused by improper technique,[citation needed] resulted in the procedure being removed from CPR training.

James E. Pennington and Bernard Lown at Harvard University are credited with formalizing this technique in the medical literature. They published their report in the New England Journal of Medicine in the early 1970s. Richard S. Crampton and George Craddock, at the University of Virginia helped to promote the paramedic use of chest thump through a curious accident. In 1970, the Charlottesville-Albemarle Rescue Squad (VA) was transporting a patient with an unstable cardiac rhythm in what was then called a Mobile Coronary Care Unit. When the vehicle inadvertently hit a speed bump in a shopping center parking lot, the patient's normal heart rhythm was restored. Further research confirmed that chest thumping patients with life-threatening arrhythmias could save lives.[8]

Percussion pacing or fist pacing was proposed as a method of delivering mechanical pacing to someone in cardiac arrest. There is little evidence to support its use.[9] In 1920, German physician Eduard Schott originally described percussion pacing, and a 2007 BJA article describes good benefit to this technique.[10]

I have built a thump keg to attach to my column still that I intend to fill with apple puree and tails to pick up the apple flavor in the distillate. Anybody know if I can gauge it by my normal method using hydrometer and thermometer prior to bottling or will

I need to gauge by distillation? TIA

This is a technical question I'm not competent to answer. What I do know - the gauge required will only be affected by the total solids in what you are gauging. The regulations ignore flavors that are added by evaporation - consider, for example the gins that are produced by distillation over aromatics and botanicals - or the addition of eligible flavoring. You can find the limits on solids content in 30.31 of the gauging manual. TTB's website has a link to regulations at the bottom of the page.. I'll let others say what solids you might expect to be present in the spirits produced as you described.

If you are producing this product by original distillation over mash, you do not submit a formula to cover the production processes. Instead, you submit a statement of production procedure (19.77). You do that by amending your DSP registration and you must wait for TTB approval of the amended registration before you distill the product (19.121).

So, let's say you make it by original distillation. You distill the wash over the flavoring. After the distillation is complete, you make the production gauge (19.304) and identify the spirits by kind (19.305 ). But what do you call it and where do you enter it on the production report?

Part 19 is specific (19.487); you determine the kind based on the standards of part 5. Let's say that you are using a sugar wash and you distill it at less than 190 proof. If the distillate were not flavored, you would designate it rum. But it is not rum because you've given it apple flavor. Rum does not have apple flavor. Rule out rum. So is it, instead, apple flavored rum? That seems logical, but it can't be apple flavored rum because the standard for flavored products requires that you add flavor to an existing spirit (5.22(i). For the product to be apple flavored rum you would need to add apple flavor to rum,. But in this case, you have no existing rum to which you add flavor, not one drop. So, since what you have created does not conform to and standard of identity in 5.22, you are are left with but one choice; it is a specialty item (5.35) and should be reported as such in column (k) of the production report.

Now, if you add the apple flavor to an existing rum, you do so in the processing account according to an approved formula ( 5.27). You need the formula because you are changing class and type. You start with rum and end up with flavored rum. The specialty item and the flavored item may be organoleptically indistinguishable, but they would have different label designations.

Situations like this challenge credulity. Who but those who create such complicated rules could care? Because of the way the law is written, the rules that govern designations are intended to prevent a bottler from deceiving a consumer. But I surmise, based on too many years of experience, that the government did not create the sort of rules I'm discussing here in the interest of the consumer. Does the consumer care if two products that taste the same must have different identities under some set of rules in which they consumer has no interest? That is a rhetorical question.

So there are some learning points about statements, formulas,standards, and designations, but here is the learning point I'm really reaching for in all of this: I'd argue that Industry brings things like this on itself when members seek to gain a marketing perch. If you want simple rules that are easy to follow and so serve the interests of consumers who don't have the time to waste or inclination to engage in wonkish exercises like this,, be careful what you ask for. If you are not, the result can be head scratching complication worthy of a Philadelphia lawyer; the sort of things that leads to a "you've gotta be kidding" response.

One final note. Even though you are not required by either part 5 or part 19 to have a formula for the product when you make it by original distillation, by policy, TTB requires that, for speciality items, as well as flavored product, you submit a formula before they will approve the label. They call that pre-COLA evaluation. So, even though I said that you conducted the original distillation under a statement of production procedure, unless TTB changes its policy, you will also need to file a formula before it will issue a label approval. You will need both the statement and the formula. That TTB will require a formula before granting label approval iis assured if they follow their own policy. That they will get excited about a lack of a statement of process is not assured. If you have a formula, the lack of a statement of production procedure, if they catch it, is likely the sort of thing they would tell you to correct, before moving on to things they deem more important than that.

Ok so it is designated by class (apple) flavored rum, got it. Can we consider it rum after the stripping run and consider the second spirit run the flavoring process to an already existing rum? Or should I just get some extract, lol?

I think I'd opt for a way to make apple flavored rum. The stripping run strategy you propose seems possible, as long as the stripping run yields something you can call rum. I think you'd just have to get it over 40 ABV and distill it from nothing but cane sugar..

I need to create a thump track. A daw with an internal metronome would be best. Most have internal click track generators but they are pitched too high to be a good thump. I have tried cutting low freq tones and cutting a pasting them into a timeline but that is not the most efficient way to do it. I tried this method with audacity but strange annoying clicking artifacts were revealed.

I worked with the PSC / Location Sound thumper system, that does generate a thumper tone from a click. For some reason, the thumper processor went down, and since I was on the job as the playback operator, I had a ProTools rig on site and managed to just use a click, possibly utilizing an option to change the frequency of the click - I don't remember, and a low-pass filter, and the thump worked just fine. It was actually great that I had a PT rig, because the director ended up wanting me to cut up the song a bit, add more leader before versus, etc... is the best way to go in my mind.

3a8082e126