Comparison of morphine and morphine with ketamine for postoperative analgesia

In addition to the patient's history and a thorough clinical investigation, magnetic resonance imaging (MRI) of the temporomandibular joint (TMJ) has been introduced to complete the findings for the diagnosis of internal derangement of the TMJ. However, 'dynamic information' is desirable to help us to understand the mechanism of internal derangement. This information is given for example by electronic axiography recording systems. The lack of any ability to assess joint function dynamically in MRI is a point of criticism. Using a computer-driven pseudodynamic MRI system (CINE mode) 'dynamic information' should be now available. In this investigation 21 patients with TMJ disorders were examined using both conventional static MRI and CINE mode. For the diagnosis of an anterior displaced disc with or without reduction in 18 cases (86%) it was only necessary to consider two static MRIs: a closed mouth position and a maximal open mouth position. Comparison showed there was no advantage in using CINE mode. Contrast and resolution of the static MRIs were shown to be better and so additional findings such as joint effusion and disc deformation could be diagnosed on static MRIs with greater certainty. Only in three (14%) cases was the dynamic information from CINE mode useful for the diagnosis of the displacement of the disc.     

Temperature effect on the non-Newtonian viscosity of an aqueous polyacrylamide solution

A significant laminar heat transfer enhancement in a 2:1 rectangular duct occurs when a dilute aqueous polyacrylamide solution is used. There is strong evidence that this enhancement might be due to the effect of temperature on the viscosity of the polyacrylamide solution particularly at the low shear rate. However, there is no experimental data that reports this low shear viscosity over a range of temperature. The objective of the study is to report viscosity data which depend on both shear rate and temperature and to develop a method to correlate the viscosity data using a mathematical equation. A new temperature-dependent viscosity equation based on the Carreau model is introduced; this model takes into account the effects of shear-thinning non-Newtonian characteristics and temperature on the viscosity of the polyacrylamide solution.     

Influence of calcium chloride fed prepartum on severity of edema and lactational performance of dairy heifers.

Twenty Holstein heifers in a completely randomized design were used to evaluate the effects of prepartum dietary CaCl2 on the development and regression of edema and on subsequent lactational performance. Heifers were assigned to diets containing either 2.17% limestone or 1.5% CaCl2 (DM basis) at 3 wk before expected calving date. Except for the Ca sources, diets were identical. Test diets were only fed prepartum; at calving, all heifers were offered a lactation diet for 3 wk. Severity of edema was evaluated independently by five people daily throughout the experiment; a 10-point rating system was utilized to quantify the severity of edema. Calcium chloride reduced the severity of edema, although this response was most evident during the 1st wk that this salt was fed. The beneficial effects of CaCl2 on edema prepartum disappeared postpartum, when CaCl2 was removed from the diet. Indeed, edema was higher for heifers fed CaCl2 than for those fed limestone at 2 wk postpartum. Calcium chloride reduced DMI prepartum, but, following parturition, a compensatory increase in feed intake occurred. Postpartum daily DMI averaged 1.3 kg higher for heifers fed CaCl2 than for those fed the limestone diet prepartum. Milk yield and composition were somewhat lower for heifers fed CaCl2, although this response was most evident at 1 wk postpartum. Feeding CaCl2 prepartum to prevent milk fever also may reduce the severity of udder edema prepartum and increase feed intake during early lactation.     

Detection of receptor mRNAs using nonradioactive in situ hybridization

To understand better the regulatory mechanism of cell function through bioactive substance such as hormones and cytokines, analysis of the gene expression of their receptors at the individual cell level is required. Since the presence of specific mRNA is a good index of gene expression, in situ hybridization (ISH) has been recognized as a powerful tool. Especially, nonradioactive ISH with synthetic oligodeoxynucleotide probe is a safe, quick and highly sensitive method. We have developed a unique method with thymine-thymine (T-T) dimer as a nonradioactive labeling, in which adjacent thymines are dimerized by ultraviolet light irradiation. The T-T dimers in hybrids are immunohistochemically recognized using an anti-T-T dimer antibody. In this article, we will present an example of ISH protocol, which works very well both T-T dimer and digoxigenin-labeled probes.     

Effects of tomato ketchup and tomato paste extract on hepatic lipid accumulation and adipogenesis

Food Science and Biotechnology - Tomatoes include high levels of lycopene, which is a potent antioxidative, hypolipidemic, and antidiabetic phytochemical. The intake of lycopene is associated with...     

Nonthermal sterilization of Listeria monocytogenes in infant foods by intense pulsed-light treatment

The purposes of this study were to determine the inactivation effects of intense pulsed light (IPL) on Listeria monocytogenes and the commercial feasibility of this sterilization method. The inactivation of L. monocytogenes at cultivated plates increased with increasing electric power and treatment time. Approximately 4–5 log reduction of the cell was achieved with IPL treatment for 5000, 600, 300, and 100 μs at 10, 15, 20, and 25 kV of voltage pulse, respectively. In the early stages of IPL treatments at 10, 15, and 20 kV, little inactivation was observed with a critical treatment time (t_c) of 360.6, 95.5, and 32.2 μs, respectively, while an abrupt inactivation without a critical treatment time was observed at 25 kV. The sterilization effects on commercial infant foods inoculated with L. monocytogenes were investigated at 15 kV, which showed higher energy efficiency for the inactivation of L. monocytogenes.     

Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)

ABSTRACT:  Caviar was prepared from white sturgeon ( Acipenser transmontanus ) roe by adjusting the water phase salt (WPS) to 4.0% to 6.3% by adding food grade NaCl. Fish were obtained from 2 different farms from the Inland Northwest ( N  = 5). Salt was absorbed at a different rate and to a different extent by roe from different fish. The lipid content in the fish roe varied from 10.2% to 14.4% (w/w), with palmitic acid and oleic acid being the most abundant saturated and monounsaturated fatty acids present, respectively. The caviar contained high levels of polyunsaturated fatty acids (PUFA) (35% to 37%) with docosahexanoic acid being the most abundant ω-3 long chain fatty acid. There were no significant differences in microbial storage stability for caviars from different fish stored at 3 °C. However, for caviar stored at 7 °C, there was less growth of  Listeria monocytogenes  (using a cocktail of ATCC 19114, 7644, 19113 strains) in 2 samples (2B46 and 0F05) until day 20. In 2 other samples (453F and 2519), which had lower initial microbial loads, less overall microbial growth was observed, indicating that culture and harvest practices result in compositional differences between fish, which may impact both product composition and storage stability.     

Control of Dongchimi Fermentation with Chitosan Deacetylated by Alkali Treatment to Prevent Over-Ripening

Abstract: Antimicrobial activities of chitosan against lactic acid bacteria were studied to apply for controlling dongchimi (whole-radish juicy kimchi) fermentation to prevent over-ripening. Antimicrobial activity of chitosan against lactic acid bacteria such as Leuconostoc mesenteroides and Lactobacillus plantarum was assayed at 10, 20, 30, and 40 mg/L concentration in the medium. The addition of 40 mg/L of the chitosan prepared at 140 °C for 10 min showed strong inhibitory effect on the growth of L. mesenteroides and L. plantarum. The effects of addition of chitosan to dongchimi have also been studied during fermentation at different temperatures of 4, 10, and 20 °C. Addition of chitosan decreased markedly viable cell counts of lactic acid bacteria such as Leuconostoc spp. and Lactobacillus spp. at the initial stage. Subsequently the lactic acid bacteria recovered the growth to the same level as non-chitosan treated dongchimi. During the dongchimi fermentation, the addition of chitosan at larger quantity up to 1000 mg/L (CS1000) prolonged the palatable fermentation period. Addition of chitosan in the dongchimi seemed to inhibit the growth of lactic acid bacteria, thereby lowering the acid content. It, therefore, caused the shelf life to be extended and resulted in a prolonged palatable period for the dongchimi.