The value of prophylactic antibiotics after vaginal hysterectomy

Prophylactic antibiotics were given postoperatively to a consecutive series of 74 patients who underwent vaginal hysterectomy. Antibiotics were administered in the immediate postoperative period. There was a highly significant decrease in febrile morbidity in the treated group compared to 190 control subjects having similar surgery but treated with antibiotics only on the appearance of fever and/or other signs of infection. There was a failure to relate the increased febrile morbidity in the control group to patient's age, menopausal state, type of catheterization, or to the type of operative procedure. The increased morbidity in the control group related only to the failure to use prophylactic antibiotics. The antibiotic-treated portion (58 per cent) of the control group had a longer period of hospitalization.     

Structure and function of the rabbit bladder altered by chronic obstruction or cystitis

In a prospective 5-year-study the development of adiposity was tested in a population group consisting of about 30,000 persons. It was shown that during the time of investigation the population decreased in its total number, the consumption of easily digestible carbohydrates and meat, however, increased. As it was established in 1968, the proportion of the adipose persons (more than 20% of the Broca-weight) and the percental average deviation from the Broca-weight (calculated in decennium classes) was more than in the comparable population groups in the GDR. Contrary to expectation the examination further showed that on an average men exhibited a trend to the increase in weight, but on the average women decreased in weight. In all age groups (with the exception of the 60- to 69-year-old persons) the proportion of obese persons was significantly lower in 1973 than in 1968. Unchangedly adipose are the diabetics who also have a by far higher average weight than the healthy population and who up to now do not reveal an inclination to the decrease in weight. With 2.9% the average frequency of diabetes is also adequately high.     

Retroperitoneal germinoma marked by elevated serum lactic dehydrogenase

A case of primary retroperitoneal germinoma is presented in which markedly elevated serum lactic dehydrogenase levels were present before diagnosis, but declined to normal with abdominal irradiation. It is the first report of lactic dehydrogenase serving as a tumor marker in germinoma.     

己二酸的清洁催化氧化合成研究进展

综述了近年来以环己烯、环己酮、环己醇或环己烷等作原料,以过氧化氢或氧气等为氧源,采用不同的催化体系清洁合成己二酸的新进展.指出:在这些方法中,改性的分子筛及负载型催化剂-双氧水体系将是今后己二酸清洁合成的重点研究方向.     

In vitro availability of starch in heat‐treated potatoes as related to genotype,weight and storage time

The objective of the study was to determine the influence of potato variety, weight and storage time after lifting on the glycaemic index (GI) and resistant starch (RS) content predicted from measurement of the rate and extent of in vitro starch hydrolysis, respectively. The potatoes were either boiled, or boiled and subjected to different heat‐cycling conditions selected to promote retrogradation of amylose or amylopectin, respectively. The hydrolysis indices (HI) and predicted GIs of all 19 potato products were high and fell within narrow ranges of 122–144 and 118–138, respectively. No correlation between average weight of the potato tuber and HI was found. Furthermore, there was no difference in HI between potatoes stored for 1–3 or 8–10 months, nor between varieties of new potato and winter potato. However, the HI was significantly lowered by temperature cycling at conditions known to promote retrogradation of amylopectin (6 °C, 48 h) compared with 6 °C for 24 h followed by 70 °C for 24 h. RS content was already substantial in boiled potatoes, 4.5 g 100 g^?1 (starch basis), and could be increased further by temperature cycling, the highest yield obtained, 9.8 g 100 g^?1 (starch basis), following heat treatment at 6 °C for 24 h followed by 70 °C for 24 h; that is at conditions known to favour amylose retrogradation. Copyright © 2004 Society of Chemical Industry     

调味汤料的基础理论及生产工艺

０前言“民以食为天 ,食以味为先”这两句话中 ,可以看出调味品在我国人民饮食中的地位。近年来 ,随着市场竞争的白热化 ,方便面的生产与销售也在竞争中得到不断发展 ,消费者的需求也不断提高 ,同时对调味料提出了更新更高的要求。一碗好的方便面 ,除了具有爽滑、咬劲、弹性强的面外 ,更需一碗鲜浓、飘香、醇厚的浓汤。我国复配型汤料起步虽然迟一些 ,但近年的发展速度还是比较快。当前调味食品在市场上不断涌现新的品种 ,推动方便面的调味水平提高 ,例如鸡精粉、特鲜味精、风味酱油粉、鸡骨膏等。调味品亦称调味料 ,它能赋予食品甜、酸、苦…