Enteral feeding of patients with surgical diseases of the digestive tract using the Soviet balanced food mixture Inpitan

"Inpitan" is the first Soviet full-value balanced food mixture for tube feeding, produced under industrial conditions. It was used for enteral nutrition of 50 patients with different diseases of the upper gastro-intestinal tract. The mixture contains protein (12%), fat (30%), carbohydrates (58%), all the necessary mineral substances, and water- and fat-soluble vitamins. Depending on the clinical situation the patients received 2000-3200 ml of the mixture/day. The use of "Inpitan" with the energy density of 1 kcal/ml as the only source of nutrition during 7-75 days has demonstrated its high nutritious effectiveness. When the mixture was introduced directly into the small intestine according to the authors' schedule, no dyspeptic symptoms (eructation, nausea, vomiting, abdominal pain, meteorism, diarrhea) were recorded, dipsosis and the sense of starvation disappeared, the body weight increased, biochemical parameters returned to normal, the time of the preoperational preparation was significantly reduced, the post-operational complications were better managed.     

Mathematical modeling of a transient heat-conduction process

A numerical algorithm is proposed for solution of the transient heat-conduction equation by the Monte Carlo method. The calculated values of the temperature are compared with experimental data.Notation U temperature - t time - a thermal diffusivity - x, y, z coordinates - (x, y, z, t) temperature on the surface of the body - g(x, y, z) initial temperature - T finite time of investigation of the process - (x, y, z, t) = F (x, y, z, t)/c where F(x, y, z, t) is an internal heat source - c specific heat - density Translated from Inzhenerno-Fizicheskii Zhurnal, Vol. 39, No. 4, pp. 745–747, October, 1980.     

Rheology of Plastic Molding Mixtures Based on Electromelted Corundum

The rheological and structural-mechanical properties of mixtures based on coarse-grained corundum with additives ensuring the production of porous permeable ceramics are considered. It is established that the joint use of different types of additives stabilizes the molding properties of the mixtures, when their composition and moisture vary, and makes it possible to modify the structural-mechanical type and, consequently, the molding conditions and to preserve the configuration of molded samples.     

Effects of nutrition characteristics on blood lipids in patients with dyslipoproteinemia

Prevalence of risk of ischemic heart disease, such as nutrition and dyslipoproteinaemias are discussed. The interrelation of these risk factors with blood lipids was examined. It was found that risk factors are widespread, and population has low knowledge about their significance. Food, contained surplus of cholesterol, saturated fats, carbohydrates and deficiency of polyunsaturated fat acids increased atherogenic blood lipids and decreased antiaterogenic lipoproteins.