Practicing Medical Skills in a Small Clinic novel Chapter 16

Chapter 16: Chapter 16: Practicing Incision Technique

After saying goodbye to Tang Ping, he still turned back to the vegetable market to buy two pieces of pork with skin from the lady.

That lady was overjoyed.

"Young man, come often! Your wife is really beautiful and capable."

"..."

Li Jingsheng was speechless; heaven knows, he hasn’t even married, where does the wife come from?

His girlfriend of several years broke up with him unexpectedly, making him view love with much indifference. He resigned to fate, maybe a new romance will begin when he meets a girl he clicks with.

But right now, he certainly won’t consider this matter.

Love without a career often turns into a tragedy.

Back at the clinic, with the pork skin, there were now many types of surgical skills he could practice.

Cutting open the skin is one of the most basic surgical operational skills.

Instructional videos and books often show many residents, even those about to complete standardized training, easily making perfect incisions on patients’ limbs, chest, and abdomen with a scalpel – something that makes Li Jingsheng very envious.

Never mind cutting on patients, he rarely even gets to sew skin.

Poor skills, slow operations, arrogance, lack of flattery towards supervising doctors – these are all reasons he doesn’t get practice opportunities.

The harsh lessons of society are the best way for one to mature.

Looking back at his past self, Li Jingsheng feels he was particularly naïve and laughable.

Having no real skills, he still considered himself superior, discontent with everything.

After resigning from the hospital, he realized that nowhere comes with simple interpersonal relations.

These two pieces of pork cost over thirty yuan, they can’t be wasted.

Having scored a ’big job’ today, he dared to splurge once.

Incision skill isn’t essential for a small clinic, but mastering it can be an almost monopolistic unique technique.

The larger clinic of Boss Zhao mostly infuses cold patients and sells health food and equipment to the elderly. For more serious wounds, Quick Recovery Clinic couldn’t sew them up, let alone operate.

The clinic’s own conditions also don’t meet the requirements.

Establishing a surgical room isn’t a small cost; equipping medical technical and laboratory services means it’s not a clinic but a small hospital.

At least, it’d take a township health center or a somewhat larger community health service station to have such capability.

Li Jingsheng’s goal isn’t high, just enough earnings to let the clinic survive.

At this moment, using pork skin to practice incision is partly adhering to the principle of not wasting, and moreover thinking that once incision skills are mastered, he could handle small tasks like excising a lump or draining pus.

Small surgeries don’t require a laminar flow operating room, just an ordinary one will do.

He can fully use the treatment room as a regular operating room.

Achieving strict aseptic requirements surely won’t be possible, but doing minor surgeries doesn’t require extremely stringent sterility.

Excising lumps, handling abscesses, for such a small clinic these are big tasks.

Mastering incision skills gives him the opportunity for such major work.

Once the knife position was marked on the pork skin, everything was ready.

Gripping the scalpel with his right hand, his gaze became sharper than ever, slicing into the marked position and dragging the blade across.

"When cutting open tissue, use the belly of the scalpel blade, making a cutting motion at an angle of 45° to the tissue plane."

"Maintain the blade perpendicular to the abdominal wall during the incision process to keep both edges symmetrical."

...

While slicing, he recalled anatomy essentials about epidermis incision.

Surgical cutting differs greatly from a cook cutting meat.

Cooks cut rapidly, often with one slice to the end.

But which surgeon dares such a method, it’s not merely frightening but life-threatening.

Surgical anatomy is a meticulous task. Despite seemingly using power tools on patients’ heads, and bone saws on patients’ spines, it appears violent, yet that’s just the surface appearance.

Take C-sections for example, any professional surgeon slices layer by layer like peeling an eggshell while cutting open the patient’s abdomen.

Sequentially slicing open skin, subcutaneous tissue, fascia layers, rectus abdominis, peritoneum...

The rectus abdominis layer is usually spread apart rather than cut open.

Thus, one slice to the end is what cooks do, not surgeons operating.

Li Jingsheng studied incision skills, practiced previously.

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