Surgical treatment of the acute cholecystitis in the laparoscopic age. A comparative study: laparoscopy against laparatomy

OBJECTIVE: The aim of this study was to assess the complications and results of the laparoscopic opposite to open treatment of the acute cholecystitis. METHODS: A retrospective randomized study with two groups of 30 patients each one. The parameters tested were age, sex, risk factors, surgical time, hospital stay, cholecystitis type, and early or late complications. RESULTS: In the two groups there were no significant differences in age, sex, risk factors, type of cholecystitis and surgical time. The average of hospital stay was significantly longer for open cholecystectomy (9.5) than for laparoscopic technique (2.30) (p < 0.001). The complication rate was higher (7.30%) in open cholecystectomy. CONCLUSIONS: The laparoscopic cholecystectomy should be the standard procedure for the treatment of the acute cholecystitis.     

Analysis of the effects of thermal protein denaturation on the quality attributes of sous‐vide cooked tuna

Traditional (low temperature, long time) and novel (low temperature, short time) sous‐vide cooking of lean tuna were characterized by analyzing the effects of thermal protein denaturation (TPD) on quality attributes, such as color, appearance, shrinkage, drip loss, and texture. TPD was analyzed by differential scanning calorimetry and estimated for several thermal schedules by kinetic analysis, following the dynamic method. When heated at a rate of 10 °C/min, myosin began to denature at around 35 °C. Actin did not denature, even when the temperature rose to approximately 51 °C, until the denaturation of myosin was complete. However, actin began to denature at approximately 58 °C and was completely denatured at 76 °C. Actin denaturation had a stronger effect than myosin denaturation on texture changes, whereas myosin denaturation was responsible for changes in color and appearance. A better preservation of tuna quality was obtained by novel sous‐vide cooking over the traditional sous‐vide method.

Practical applications

The results of this study are useful to both the research community and industry because they provide quantitative characterization of the consequences of sous‐vide cooking method on food quality explained by estimating TPD. Moreover, the kinetic parameters of the denaturation rate collected for kinetic modeling of the TPD of tuna, not only have application to simulate denaturation of actin and myosin under different thermal schedules of sous‐vide cooking, but also they can be used for the analysis of additional thermal treatments.     

Rotation planar chromatography coupled on-line with atmospheric pressure chemical ionization mass spectrometry

The coupling of a rotation planar preparative thin-layer chromatography system on-line with mass spectrometry is demonstrated using a simple plumbing scheme and a self-aspirating heated nebulizer probe of a corona discharge atmospheric pressure chemical ionization source. The self-aspiration of the heated nebulizer delivers approximately 20 microL/min of the 3.0 mL/min eluate stream to the mass spectrometer, eliminating the need for an external pump in the system. The viability of the coupling is demonstrated with a three-dye mixture composed of fat red 7B, solvent green 3, and solvent blue 35 separated and eluted from a silica gel-coated rotor using toluene. The real-time characterization of the dyes eluting from the rotor is illustrated in positive ion full-scan mode. Other self-aspirating ion source systems including atmospheric pressure photoionization, electrospray ionization, and inductively coupled plasma ionization, for example, might be configured and used in a similar manner coupled to the chromatograph to expand the types of analytes that could be ionized, detected, and characterized effectively.     

Spatial models for online retail churn: Evidence from an online grocery delivery service in Madrid

This paper presents evidence of the significant role that geography plays in customer churn behaviour in online retail. In an urban environment, mimetic behaviours are found to affect nearby individuals. This novel approach is based on the idea that customer churn is not randomly distributed across the map. This paper analyses more than 2,000 spatially georeferenced customers and demonstrates that customers show different patterns when deciding to cease activity, and that other factors besides spatial autocorrelation influence churn probability. Finally, the results prove that including spatial spillover in models improves predictability. This improvement results in substantial economic benefits since marketing managers can consequently reduce their company's loss of customers more effectively.