Anterior segment OCT-based diagnosis and management of retained Descemet''s membrane following penetrating keratoplasty

PURPOSE: To report a case of retained Descemet's membrane after penetrating keratoplasty for congenital hereditary endothelial dystrophy (CHED) documented by anterior segment optical coherence tomography and review of literature. METHODS: Case report and review of literature. RESULTS: A 14-year-old boy underwent penetrating keratoplasty for CHED. A retained host Descemet's membrane was detected with a supernumerary anterior chamber on the first postoperative day. The retained Descemet's membrane was documented using slit lamp adapted anterior segment optical coherence tomography (SLOCT). Surgical intervention for the Descemet's membrane removal was done in the third postoperative week. The complete removal of the membrane was confirmed on SLOCT. CONCLUSION: Inadvertent retention of the host Descemet's membrane is a rare but possible complication in penetrating keratoplasty for CHED. Proper anticipation, early detection and removal will help in preventing any undue risk of graft failure.     

Paradoxes of masochism.

Presents 5 paradoxes of masochism, which delineate intrapsychic and interpersonal patterns in which pain and "unpleasure" seem to become aims. Elements of the apparent contradictions inherent in masochistic disorders and some of their transference and countertransference implications are discussed. The 5 paradoxes highlight (1) intrapsychic conflict around issues of drive and defense, (2) conflict between autonomy and gratification through depending on others, (3) pain inherent in the quest for perfection, (4) pain associated with attachment to the object, and (5) pleasure evokes physical pain and injury, a screen for early dire physical trauma. Case material illustrates each paradox. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The Antimicrobial Effect of Spice‐Based Marinades against Campylobacter jejuni on Contaminated Fresh Broiler Wings

The antimicrobial effect of spice‐based marinades against Campylobacter jejuni on inoculated fresh broiler wings was investigated. Experiments were carried out with 1 strain of C. jejuni and 6 marinades. Four experimental marinades were composed for the study and contained spices (thyme, rosemary, basil, marjoram, and so on) and different combination of bioactive compounds. Two marinades were commercial and contained spices (black pepper, sweet red pepper, and so on) and chemical additives (monosodium glutamate, sodium diacetate, calcium lactate), 1 commercial marinade was also enriched with bioactive compounds (linalool, cinnamaldehyde, lactic acid). Total aerobic bacterial count was examined to estimate the possible effect of tested marinades on the shelf‐life of marinated broiler wings. Study revealed that thyme‐based marinade was the most effective against C. jejuni on broiler wings and reduced the numbers of campylobacters by 1.04 log colony forming unit (CFU)/g (P ≤ 0.05) during storage for 168 h at 4 °C temperature. Moreover, it was more effective against C. jejuni than commercial marinade with 0.47 log CFU/g (P ≤ 0.05) reduction effect. Both experimental and commercial marinades had very similar effect on the total aerobic bacterial count. Although experimental and commercial marinades had different effect on pH of broiler wings, this parameter did not show a major impact on the antimicrobial effect of tested marinades (P ≥ 0.05). Our study shows that experimental natural thyme‐based marinade can reduce numbers of C. jejuni more effectively than tested commercial marinades.     

Aquatic passive sampling of herbicides on naked particle loaded membranes: accelerated measurement and empirical estimation of kinetic parameters

Water-sampler equilibrium partitioning coefficients and aqueous boundary layer mass transfer coefficients for atrazine, diuron, hexazionone and fluometuron onto C18 and SDB-RPS Empore disk-based aquatic passive samplers have been determined experimentally under a laminar flow regime (Re = 5400). The method involved accelerating the time to equilibrium of the samplers by exposing them to three water concentrations, decreasing stepwise to 50% and then 25% of the original concentration. Assuming first-order Fickian kinetics across a rate-limiting aqueous boundary layer, both parameters are determined computationally by unconstrained nonlinear optimization. In addition, a method of estimation of mass transfer coefficients--therefore sampling rates--using the dimension-less Sherwood correlation developed for laminar flow over a flat plate is applied. For each of the herbicides, this correlation is validated to within 40% of the experimental data.The study demonstrates that for trace concentrations (sub 0.1 microg/L) and these flow conditions, a naked Empore disk performs well as an integrative sampler over short deployments (up to 7 days) for the range of polar herbicides investigated. The SDB-RPS disk allows a longer integrative period than the C18 disk due to its higher sorbent mass and/or its more polar sorbent chemistry. This work also suggests that for certain passive sampler designs, empirical estimation of sampling rates may be possible using correlations that have been available in the chemical engineering literature for some time.     

Electrophoretic studies of chhana whey and effect of temperature and time of storage on its quality

Chhana whey contains less protein than Cheddar cheese whey, acid casein and cottage cheese whey, and the protein composition is quite different. Electrophoretic methods demonstrated that most of the proteins in chhana whey were denatured, and there was considerable variation in the protein composition between samples of chhana whey and paneer whey obtained from different sources. The effect of storage temperature and time (up to 10 h at 40°C, 50°C, 60°C, 70°C and 80°C) on the quality of chhana whey was investigated. There were no significant changes in the pH and titratable acidity in any of these cases. Electrophoretic separation showed no qualitative changes in the protein composition pattern of chhana whey after up to 10 h of storage at 70°C.