Sinus model LM-104
larynxfor teachingswallowing

Sinus model - LM-104 - KOKEN  - larynx / for teaching / swallowing
Sinus model - LM-104 - KOKEN  - larynx / for teaching / swallowing
Sinus model - LM-104 - KOKEN  - larynx / for teaching / swallowing - image - 2
Sinus model - LM-104 - KOKEN  - larynx / for teaching / swallowing - image - 3
Sinus model - LM-104 - KOKEN  - larynx / for teaching / swallowing - image - 4
Sinus model - LM-104 - KOKEN  - larynx / for teaching / swallowing - image - 5
Sinus model - LM-104 - KOKEN  - larynx / for teaching / swallowing - image - 6
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Characteristics

Area of the body
sinus, larynx
Procedure
for teaching, swallowing
Other characteristics
transparent
Length

9 cm
(3.5 in)

Width

11 cm
(4.3 in)

Height

13 cm
(5.1 in)

Weight

1.1 kg
(2.43 lb)

Description

This is a transparent model that reproduces the laryngopharynx three-dimensionally, from the oropharynx to the hypopharynx. It is useful in explanations to help people understand the complex structure of the laryngopharynx, and can be used as a model when training personnel involved in swallowing therapy or when giving explanation to patients or their families. The model can be split on the midline. The epiglottis, pyriform sinus, and glottis are faithfully reproduced, and the depth of the pyriform sinus and laryngeal vestibule can be understood. The complex 3-dimensional structure of the laryngopharynx can be intuitively grasped through visualization. The flow of food from the outside can also be seen.(Actual liquids can be used.) The importance of food preparation and eating posture can be taught with an understanding of the 3-dimensional structure of the laryngopharynx. The difficulty of coughing up food that has been accidentally ingested can also be understood. When teaching videoendoscopic examination of swallowing, the location that is being viewed can be understood by visually comparing endoscopic images and the model. The state of occlusion in the esophagus can be expressed with a line to help create a mental image. Splits in two on midline Introduce fluid to see flow of food and amounts of fluid retained Understand complex structures through touch

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