High‐dose cefazolin on consecutive hemodialysis in anuric patients with Staphylococcal bacteremia

Methicillin‐sensitive Staphylococcus aureus (MSSA) bacteremia is a leading cause of infection in hemodialysis (HD) patients. Cloxacillin, cefazolin, and vancomycin are the mainstay antimicrobials. Cloxacillin administration leads to frequent drug dosing, longer length of stay (LOS), and higher cost, while resistance and poorer outcomes are associated with vancomycin use. Dosing cefazolin during HD allows for prolonged blood therapeutic levels. We assessed the outcomes and safety of a strategy of treating MSSA bacteremia with 2–3 g cefazolin on HD only. All HD patients with MSSA bacteremia admitted in June–December 2009 at our center and receiving this regime were compared with historical controls who received cloxacillin. Demographic characteristics and outcome measures like mortality, LOS, cost, recrudescence, and adverse drug reactions were assessed. Of 27 consecutive episodes reviewed, 14 and 13 patients received cefazolin and cloxacillin, respectively. Baseline demographics were comparable between the 2 treatment groups. More than one‐third of the bacteremia was related to tunneled catheter infection. The 30‐day mortality of cloxacillin‐ and cefazolin‐treated patients was 15% and 7%, respectively (P=0.14). Two of the 11 survivors treated with cloxacillin (18%) had recrudescent bacteremia while none was observed in cefazolin‐treated survivors. Cefazolin was associated with shorter LOS (10 vs. 20 days, P<0.05) and lower cost (US$8262.00 vs. US$15,367.00, P<0.05). Cefazolin use resulted in 3 idiosyncratic adverse drug reactions. Cefazolin dosed on each HD in MSSA bacteremia leads to earlier discharge and less cost. Larger prospective studies are, however, warranted to fully assess its safety and efficacy.     

THE DISSOLUTION OR GROWTH OF A SPHERE

The problem of the dissolution or growth of an isolated, stationary, sphere in a large fluid body is analyzed. The motion of the boundary as well as the resulting motion in the liquid are properly taken into account. The governing equations are solved using a recently developed technique (Subramanian and Weinberg, 1981) which employs an asymptotic expansion in time. Results for the radius of the sphere as a function of time are calculated. The range of utility of the present solution is established by comparison with a numerical solution of the governing equations obtained by the method of finite differences.     

EFFECT OF METHOCEL AS A WATER BINDER ON THE LINEAR VISCOELASTIC PROPERTIES OF MOZZARELLA CHEESE DURING EARLY STAGES OF MATURATION

Changes in the dynamic and transient rheological character of highmoisture, skim milk (HMSM) Mozzarella cheese due to the addition of 0.2% Methocel (methyl cellulose) as a water binder at room (25C) and refrigeration (7C) temperatures during early stages of maturation (1, 5, 7, and 14 days after manufacture) were investigated. The HMSM Mozzarella with 0.2% Methocel was softer (lower dynamic storage and loss modulus, and higher creep and recovery compliance) compared to HMSM Mozzarella without Methocel, due to improved water holding capacity. The age-dependent frequency dispersions of dynamic mechanical spectra (storage and loss modulus) were fitted to a power-law model. A six-element Voigt-Kelvin mechanistic model described the age-dependent retardation spectra (compliances, viscosities, and retardation times) obtained from creep experiments. Strong correlation was obtained between the viscoelastic     

Physicochemical Properties of Hydrogen Peroxide Treated Groundnut Protein

Hydrogen peroxide treatment of groundnut meal dispersion or protein extract effectively destroyed any aflatoxin present in the meal. However, the protein isolated from this extract showed reduced nitrogen solubility in the pH range 2–6, increased apparent viscosity at neutral pH, and marked reduction in the content of methionine, cystine, and available lysine. Arachin isolated from the hydrogen peroxide treated protein did not differ in polyacrylamide gel electrophoresis and ultracentrifugation properties compared with untreated arachin.     

Crystallization of a Cerium Phosphate Glass

Cerium phosphate glass containing 21 mol% cerium oxide and 79 mol% phosphorus oxide was prepared by melting a mixture of cerous oxalate and ammonium dihydrogen phosphate under normal atmospheric conditions. A heat-treatment schedule was obtained from DTA of this glass. Specimens of heat-treated samples for TEM observations were prepared by chemical and mechanical polishing techniques to observe the progress of nucleation, phase separation, and crystallization of this glass. Phase separation in the glass foil was also followed by electron-beam heating in the microscope. The crystalline compounds separated were identified by using electron and X-ray diffraction techniques.     

Dissolution of Multicomponent Bubbles

The behavior of an isolated, stationary, multicomponent gas bubble in a glassmelt containing several dissolved gases is considered. The relevant mass-transport equations are formulated and calculations are performed for the case of two diffusing gases using a quasi-stationary model and a numerical solution of the exact mass-transfer equations. The results obtained from these two approaches are compared. The factors which govern the dissolution or growth of a bubble are thermodynamic and kinetic in origin. The tendency of a bubble to grow or shrink at long times is controlled by departure from overall equilibrium, whereas the short-time bubble dynamics may be dominated by kinetic effects. As a result of the existence of these dual influences, maxima and/or minima occur in the functional dependence of the bubble radius on time.     

Physical and Molecular Properties of Re-extruded Starches as Affected by Extruder Screw Configuration

Amylomaize V, amylomaize VII, wheat and rice starches were extrusion cooked in a single-screw extruder at 140°C barrel temperature and 140 rpm screw speed. Extrudates were ground and re-extruded through a 3 mm cylindrical die nozzle using screws with no mixing (NM), 1 mixing (1M) or two mixing (2M) elements. Overall expansions were the highest and bulk densities were lowest with 1M. Radial expansions for amylomaize V, amylomaize VII, and wheat starches were the highest with 1M and lowest with 2M. Amylopectin contents of starches decreased with corresponding increases of gel permeation chromatograph peak II fractions when number of mixing elements was increased. λ_max values of peak I and peak II decreased upon re-extrusion of starches with increasing number of mixing elements.     

Influence of the reinforcement phase on the corrosion of aluminium composite coatings

Abstracts are not published in this journal This revised version was published online in November 2006 with corrections to the Cover Date.     

Screw Configuration Effects on Corn Starch Expansion During Extrusion

Normal corn starch was extrusion cooked in a Brabender single-screw extruder. Three screws with no mixing, one mixing or two mixing elements were used to extrude the samples through a 3 mm cylindrical die nozzle at 140°C barrel temperature and 140 rpm screw speed. Dependent variables included overall and radial expansion ratios, bulk density and specific mechanical energy (SME). Extrudates were ground and re-extruded using the same three screws, and the same extrusion conditions. Significant differences (P < 0.05) in bulk density, SME and radial expansion ratio were found on re-extrusion. No changes occurred in overall expansion ratio (P < 0.05).