Intravascular volume depletion is divided into three types based on the blood sodium level: Isonatremic (normal blood sodium levels) Example: a child with diarrhea, because both water and sodium are lost in diarrhea.
The proper temperature to cook a medium-rare steak is 130Â° - 135Â° F. Although, according to foodsafety.gov, beef, lamb, and pork should be cooked to at least 145Â° (or above, if desired).
Here's what's going on: 1  After No Resting: The meat around the exterior of the steak (the parts that were closest to the pan) are well over 200Â°F (93.3Â°C). 2  After 5 Minutes of Resting: The outermost layers of meat are down to around 145Â°F (62.8Â°C) and the center of the steak is still at 125Â°F. At this stage, the muscle fibers have relaxed a bit, stretching open a little wider.