Azoospermia Information and Courses from MediaLab, Inc.
These are the MediaLab courses that cover Azoospermia and links to relevant pages within the course.
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| Fructose Fructose makes up 99% of the reducing sugar present in semen. This sugar is produced in the seminal vesicles and its absence may indicate an obstruction proximal to these glands.
Although a fructose test is NOT part of a routine semen analysis, the clinician may want to measure this in cases of azoospermia. In azoospermia secondary to obstruction of the ejaculatory ducts or absence of the vas deferens, fructose is usually absent. When azoospermia is caused by failure of the testes to produce sperm, fructose is present. Measuring fructose levels can thus help the clinician determine the cause of azoospermia, although measurement of pH is often more useful in this regard.
The procedure for determining the amount of fructose in semen involves heating semen in a strong acid in the presence of resorcinol. Fructose gives a red color to this solution when present. | View Page |
| pH The pH of normal fresh semen is 7.0 or greater. Acid conditions can lead to reduced sperm motility and viability.Secretions of the different glands of the male reproductive tract contain fluids of different pH. The portion of semen that originates in the seminal vesicles is basic, that of the prostate gland is acidic. If the pH is low it could mean that there is an obstruction in the ejaculatory duct below the level of the seminal vesicles or it could signal absence of the vas deferens. Low pH is often associated with low volume since both basic pH and much of semen volume are products of the seminal vesicles. Measuring pH can thus help a clinician determine the cause of azoospermia (absence of sperm in semen).The pH is measured using pH testing strips. A drop of semen is placed on a pH strip and allowed to develop full color. Final color is compared to a standard. For the most accurate results, use test strips with a sensitivity in the basic range, for example from 6.0 to 10.0. | View Page |