Estimation of the angle between ultrasound beam and blood velocitythrough correlation functions

Correlation functions, calculated on the ultrasonic echoes scattered by blood, provide a rich harvest of information concerning the local speed, which has often been underestimated; in particular, blood flow measurement usually yields only the longitudinal component of the velocity, even if significant information about the speed direction can be extracted. In this paper it is shown how correlation functions, calculated on the dependency of both time and space displacements, allow us to evaluate the angle Θ between ultrasound beam and blood flow; when straight vessels are considered, this single parameter, combined with the longitudinal velocity profile, permits the complete hemodynamic characterization. The underlying theory is developed and preliminary experimental results are presented     

Nonclassical Experimental Design Applied in the Optimization of a Placebo Granulate Formulation in High-Shear Mixer

The optimization of wet granulation in a 10-liter high-shear mixer was investigated using a nonclassical experimental mixture design. Hydroxypropylmethylcellulose, lactose, cornstarch, and microcrystalline cellulose were used as excipients of the granulate, while polyvinylpyrrolidone was used as binder. Besides the minimization of the number of experiments, the strategy applied takes into account the cost of each experiment. The introduction of such a modification allowed us to select an experimental matrix giving enough information with a relatively low number of experiments and at a minimum cost.     

The use of carbamazepine in affective disorders

The normothymic effect of carbamazepine administered alone or in combination with lithium in patients with affective disorders was studied. The incidence and time-course of carbamazepine-induced side effects was analyzed.     

Apparent diffusion coefficient determination of sodium hydroxide through potato skin and flesh under different temperatures and concentration conditions

The aims of the present study were to analyze the most important chemical reactions between sodium hydroxide and potato constituents involved in potato chemical peeling, and to measure the apparent diffusivity of NaOH in potato skin and flesh separately, as a function of temperature and NaOH concentration, selected according to potato chemical peeling process. Chemical reaction of the suberin of the potato skin with NaOH was proposed as the most important one to promote chemical peeling. Whereas starch hydrolysis, middle lamella dissolution and cell wall disruptions were proposed as the principal chemical reactions in flesh. Experiments to determine NaOH apparent dijfusivities in skin and flesh were performed following a cell diffusion method at 25, 40, 50, 60 and 70 °C temperatures and concentrations of 4, 12 and 20 g NaOH/100 g of solution. Finally, correlation equations were determined to describe apparent diffusivity dependence on temperature and concentration.     

Consumer knowledge of foodborne microbial hazards and food-handling practices.

A national telephone survey was conducted of 1,620 randomly selected U.S. residents who spoke English, were at least 18 years old, and resided in households with kitchen facilities. Respondents were interviewed about their recognition of foodborne pathogens, foods at risk for transmitting infection, knowledge of safe food handling, and food-handling practices. One-third of the respondents who prepared meals reported unsafe food hygiene practices: e.g., they did not wash hands or take precautions to prevent cross-contamination from raw meat. Unsafe practices were reported more often by men, adults 18 to 29 years of age, and occasional food preparers than by women, persons 30 years old or older, and frequent food preparers. Respondents who identified a food vehicle for Salmonella spp. were more likely to report washing their hands and cleaning cutting boards after preparing raw meat and poultry. The results raise concerns about consumer food-handling practices. The influence of food safety training, food-handling experience, and age on food-handling practices should be studied further. Awareness of a food vehicle for Salmonella spp., for example, may indicate knowledge of the etiology of foodborne disease that promotes safe food handling. Understanding the factors associated with safe food handling will assist in development of effective safe-food instruction programs.