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Medical Forum / General / General / March 2006

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Need help with "knot run-down force" with sutures.

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matthewshepherd@hotmail.com - 03 Mar 2006 20:39 GMT
Hi all,

I'm trying to help a friend who is translating a document on sutures
into French. We understand almost everything in the English version,
except near the end of the document, when it starts to talk about the
"run-down force" and the "knot run-down force."

For the life of me, I can't figure out what this means. Can anyone
explain what "run-down force" is when you're suturing? I understand
that it must take force to penetrate the skin, and force to pull on the
sutures to pull a wound closed, but what is the "run-down force?"

Thanks for any help,

- Matt
Howard McCollister - 03 Mar 2006 21:35 GMT
> Hi all,
>
[quoted text clipped - 7 lines]
> that it must take force to penetrate the skin, and force to pull on the
> sutures to pull a wound closed, but what is the "run-down force?"

It is likely that they're talking about the force necessary to secure the
knot. Too much force and the suture breaks at the knot. Too little and the
knot doesn't hold. It's actually a complex issue. If you're suturing against
opposing force, the tissue trying to spring back apart will want to loosen
the the knot of the first throw. The second throw then locks the knot, but
if the first throw didn't provide enough apposing force the knot will now be
locked and too loose. Two common solutions are to make the first throw a
"surgeon's knot", which is a double throw, providing more friction to keep
that knot from loosening before the second (locking) throw can be put on.
The other is to make the second throw in the same direction as the first, a
granny instead of a square knot, in which case applying the correct amount
of "knot run-down force" will tighten the knot and not allow it to slip
before you can get the third and fourth square throws on.

I've explained it badly, I fear. It's one of those things a surgeon know how
to do through having done it a million times, but can't articulate exactly
how it's done.

HMc
Pete - 04 Mar 2006 19:54 GMT
>> Hi all,
>>
[quoted text clipped - 28 lines]
>
> HMc

You did very good Howard :-) ...Pete
 
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