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Automated analysis for scintigraphic evaluation of gastric emptying using invariant moments

This study introduces a method for automated analysis of the standard solid-meal gastric emptying test. The purpose was to develop a diagnostic tool to characterize more reproducibly abnormalities of solid-phase gastric emptying. The processing of gastric emptying is automated using geometrical moments that are invariant to scaling, rotation, and shift. Twenty subjects were studied. The first step was to obtain images of the stomach using a nuclear gamma camera immediately after the subject had eaten a radio-labeled meal. The second step was to process and analyze the images by a recently developed automated gastric emptying analysis (AGEA) method, which determines the gastric contour and the geometrical properties include such parameters as area, centroid, orientation, and moments of inertia. Statistical tests showed that some of the moments were sensitive to the patient's gastric status (normal versus abnormal). The difference between the normal and abnormal patients became noticeable approximately 1 h after meal ingestion.     

Optimization of signal detection in SPECT

Parallel-hole collimators of varying design are discussed, using the display signal-to-noise ratio of R.F. Wagner et al. (Med. Phys., vol.6, p.83-94, 1979) to obtain contrast-detail diagrams and analytical expressions for the signal-to-noise ratio in SPECT (single-photon-emission computed tomography). It is concluded: (1) that the detectability of deeply embedded small objects (more than ~10 cm deep) may be improved only slightly by improvements in the resolution and geometric efficiency of parallel-hole collimators; (2) that a long-bore collimator outperforms a low-energy general-purpose collimator for objects smaller than ~2 cm, but only to a minor degree; and (3) that for improvement of small object detectability by SPECT, the most fruitful technological pursuit would probably involve development of focused collimators.     

Effect of added water, sodium erythorbate and storage time on the functional properties of prerigor beef preblends in a model system

Singular and combined effects of added water, sodium erythorbate and storage time on salt soluble protein extractability, bacteriological and chemical characteristics of preblended hot-boned beef were evaluated. Waterholding and gel forming capacities of preblended hot-boned beef containing either 0, 10 or 20% added water were determined. Significant interactions between added water level and storage time on microbial counts and between sodium erythorbate level and storage time on thiobarbituric acid values and residual nitrite levels were noted. The presence of sodium erythorbate resulted in a more (P < 0·05) rapid rate of nitrite disappearance, but it did not affect (P > 0·05) microbial counts. Salt-soluble protein extractability was not affected (P > 0·05) by added water, but more protein could be extracted with increasing storage time. A trend existed to suggest that the presence of added water in the meat preblends slightly improved the gel formation and waterholding capacities.     

An observation on quartz resonator aging

Aging and acceleration sensitivity of certain fabrication lots of quartz resonators show a trend that may arise from a common predominating mechanism, such as stresses arising from the mounting structure. The presence or absence of such a trend is discussed. As part of the work on bulk-acoustic-wave (BAW) resonators, a database of all known parameters of the resonators in question was assembled. Resonator processing and electrical parameters were examined for correlations with the acceleration sensitivity. A similar effort was being undertaken in regard to resonator aging, and possible correlations between the aging and acceleration sensitivities of the various resonators were examined. The results for two such fabrication lots are shown. The magnitude of the observed aging was typically in the 10(-10) per day range. The identity of the common contributor is unknown at the present time. It is likely that mounting related stresses are the common contributor.     

Thermoelastic coefficients of alpha quartz

Experimental measurements of alpha quartz thermal expansion as reported in the literature have been critically analyzed. A recommended set of best measured values over the temperature range -50 degrees C to +150 degrees C have been determined, as have values for the coefficient of thermal linear expansion (CTE) and the thermoelastic coefficients. The impact of using the coefficients on determinations of quartz material temperature coefficients and on the calculation of temperature coefficients of frequency for the case of the AT-cut is discussed.     

Calculation of pressure fields from arbitrarily shaped, apodized, and excited ultrasound transducers

A method for simulation of pulsed pressure fields from arbitrarily shaped, apodized and excited ultrasound transducers is suggested. It relies on the Tupholme-Stepanishen method for calculating pulsed pressure fields, and can also handle the continuous wave and pulse-echo case. The field is calculated by dividing the surface into small rectangles and then Summing their response. A fast calculation is obtained by using the far-field approximation. Examples of the accuracy of the approach and actual calculation times are given.     

Effects of low-voltage electrical stimulation during exsanguination on meat quality and display colour stability

Five steers from each of four slaughter groups were randomly assigned to a low-voltage electrical stimulation (LVES) treatment during exsanguination (within 5 min after stunning) and five served as controls (C). LVES consisted of 50V of 60 Hz alternating current (1 s on and 1 s off for 2 min).

At 28 h, LVES longissimus (LM) was lighter in colour, softer, coarser in texture and tended to have lower marbling estimates than C. LVES LM steaks were lighter red at 0 and 1 days, but more discoloured at 5 days, of display than C steaks. Both the deep (DSM) and superficial (SSM) portions of LVES semimembranosus (SM) steaks were lighter red at 0 and 1 days of display than C steaks. Water-holding capacity for LVES LM and DSM steaks was lower than for C steaks. A trained sensory panel found LVES LM steaks to be less juicy and less tender than C steaks. Also, LVES LM steaks had greater cooking losses than C steaks in two of the four slaughter groups. We conclude that LVES during exsanguination, coupled with relatively slow initial chilling, may be detrimental to muscle quality.