血栓闭塞性脉管炎病人血清中红细胞免疫调节因子的研究

为了探讨血栓闭塞性脉管炎病人血清中红细胞免疫调节因子对红细胞免疫功能的影响，测定了３０例ＴＡＯ病人红细胞免疫附促进因子花环率和红细胞免疫粘附抑制因子花环率。结果表显示：ＴＡＯ组ＲＦＥＲＲ明显降低，ＲＦＩＲＲ明显为高，与对照组比较有显著差异。     

正常人及恶性肿瘤患者中红细胞免疫指标及巨噬细胞吞噬功能变化的研究

应用红细胞Ｃ３ｂ受体花环（ＲＢＣ－Ｃ３ｂＲ）及红细胞免疫复合物花环（ＲＢＣ－ＩＣＲ）和巨噬细胞吞噬功能等技术，对５２例正常人和６０例恶性肿瘤患者（胃癌，肺癌，骨肿瘤，食管癌，肝癌）进行检测。结果显示，恶性肿瘤患者ＲＢＣ－Ｃ３ｂＲ值（１１．００％±３．４９％，ｘ±ｓ）、巨噬细胞吞噬百分率（ＰＲ％，４２．１７％±４．６４％）、吞噬指数（ＰＩ０．６３±０．１４）明显低于正常人（ＲＢＣ－Ｃ３ｂＲ２１．３８％±２．５９％，ＰＲ，６２．５０％±４．００％，ＰＩ，１．３０±０．０５），而ＲＢＣ－ＩＣＲ值（２４．０７％±４．１６％），明显高于正常人（９．００±１．６０），经统计学方法（均数、标准差和ｔ检验）处理，均相差非常显著（Ｐ＜０．０１）。恶性肿瘤患者指标变化与其相应红细胞和白细胞数不相关。这些结果说明，恶性肿瘤患者由于病情的发展和恶病质的发生，对其机体免疫功能损害比较严重，导致免疫功能低下。这些指标的变化，为临床提示恶性肿瘤患者在抗肿瘤治疗的同时，免疫治疗应占重要的位置     

山楂丹参合用调节血脂作用的实验研究

目的探讨山楂、丹参合用对血脂的调节作用.方法采用高脂饲料动物造模,空白组8只给予普通饲料喂养(空白对照组);高脂饲料组42只,饲以高脂饲料;将造模组随机分为5组,分别为模型组,舒降之组,山楂组,丹参组,山楂、丹参合用组。第14天后分别测定血清TC、TG、HDL-C、LDL-C含量;血浆SOD活性。结果山楂、丹参合用能降低TC、TG、LDL,升高HDL含量,有明显降低SOD活性作用.结论山楂、丹参合用有调节血脂作用。     

入侵红火蚁对人体健康危害及防治对策

红火蚁是世界上重大危险性害虫，近年入侵我国，并在我省发生红火蚁伤人事件。为有效防控该入侵害虫对人体健康的危害，该文综合相关文献，对红火蚁伤人的临床表现进行了介绍，并讨论了最新应对策略和防治技术。     

红细胞分布宽度与血小板计数比值对脓毒症患儿预后的预测价值

目的 探讨入住儿童重症监护室（PICU）第1天红细胞分布宽度（RDW）与血小板计数（PLT）比值（RPR）对脓毒症患儿预后的评估价值。方法 回顾性分析PICU中186例脓毒症患儿的临床资料。根据预后分为存活组（n=151）和死亡组（n=35）。比较两组临床资料,采用Cox比例风险回归模型分析患儿预后的影响因素,并绘制受试者工作特征（ROC）曲线,评估RPR对死亡的预测效果。根据最佳截断值,将患儿分为高RPR组和低RPR组,采用Kaplan-Meier法分析两组28 d生存率。结果 死亡组RDW、降钙素原、RPR高于存活组（P < 0.05）;死亡组PLT、白蛋白低于存活组（P < 0.05）。Cox回归模型分析显示,低白蛋白、高降钙素原、高RPR为脓毒症患儿预后的独立危险因素（P < 0.05）。ROC分析显示,RPR值对脓毒症患儿预后有预测价值（P < 0.05）,曲线下面积为0.937,最佳截断值为0.062,灵敏度为94.29%,特异度为77.48%。Kaplan-Meier法生存分析曲线显示,高RPR组28 d生存率低于低RPR组（P < 0.05）。结论 入住PICU第1天RPR值与脓毒症患儿预后密切相关,对脓毒症患儿的预后具有预测价值。     

Correlation between the median particle size of chewed frankfurter sausage and almonds during masticatory performance test

The correlation between chewing and gastric function is best reflected when the same food type is used during both tests. We proposed frankfurter sausage as test food for masticatory performance as it can also be used in gastric emptying test. The suitability of frankfurter sausage to determine masticatory performance, however, has never been examined. To examine the correlations between the median particle size of frankfurter sausage and almonds (as standard test food) after different numbers of chewing cycles. Twenty‐seven subjects performed masticatory performance tests by chewing 2 types of test foods, that is, a piece of almond or 5‐g frankfurter sausage cubes placed in a sealed latex bag, for 5 and 15 chewing cycles. For each individual, right and left sides were tested separately. Chewed samples obtained from both sides were pooled. Median particle sizes were determined using a multiple sieving method. Spearman’s rank correlation was used to examine any correlation between median particle sizes of the 2 test foods after 5 and 15 cycles. Median particle sizes after 5 and 15 cycles were 2.04 ± 0.87 and 0.95 ± 0.58 mm for almonds and 4.16 ± 0.19 and 3.73 ± 0.25 mm for frankfurter sausage, respectively. Significant correlations were observed between the median particle size of chewed frankfurter sausage after 15 cycles and that of chewed almonds after 5 and 15 cycles (r = .76, P < .01 and r = .52, P = .01, respectively). Frankfurter sausage chewed for 15 cycles may be suitable for the determination of masticatory performance in conjunction with gastric emptying test.     

Fractional Factorial Design Study on the Performance of GAC-Enhanced Electrocoagulation Process Involved in Color Removal from Dye Solutions

The aim of this study was to determine the effects of main factors and interactions on the color removal performance from dye solutions using the electrocoagulation process enhanced by adsorption on Granular Activated Carbon (GAC). In this study, a mathematical approach was conducted using a two-level fractional factorial design (FFD) for a given dye solution. Three textile dyes: Acid Blue 74, Basic Red 1, and Reactive Black 5 were used. Experimental factors used and their respective levels were: current density (2.73 or 27.32 A/m²), initial pH of aqueous dye solution (3 or 9), electrocoagulation time (20 or 180 min), GAC dose (0.1 or 0.5 g/L), support electrolyte (2 or 50 mM), initial dye concentration (0.05 or 0.25 g/L) and current type (Direct Current—DC or Alternative Pulsed Current—APC). GAC-enhanced electrocoagulation performance was analyzed statistically in terms of removal efficiency, electrical energy, and electrode material consumptions, using modeling polynomial equations. The statistical significance of GAC dose level on the performance of GAC enhanced electrocoagulation and the experimental conditions that favor the process operation of electrocoagulation in APC regime were determined. The local optimal experimental conditions were established using a multi-objective desirability function method.     

Developing an Improved Home-Level Technology for the Production of a Protein-Enriched Nigerian Local Snack,Tofu Pie

Abstract

Maize flours and dough were variously prepared from whole, decorticated, and alkaline-cooked maize grains. Other flour types include soycorn milk residue and wheat flours. All the flour types were made into base for pie-type preparations. Tofu (soybean curd) cubes were mixed with local pepper and onion condiments, fried, and were used for pie filling. The various pie types namely WFTP, DMFTP, WMFTP, WMADTP, DMADTP, SRFTP and MPI-MPVI (MPs) represent pie types made from base using wheat, decorticated, whole maize flours, wet and dry masa doughs, soycorn residue flour, and market pies 1 to VI, respectively. MP1 was used as control for sensory evaluation. The protein content of the maize-based pies ranged from 19.54 to 34.13% and was significantly higher (P < 0.01) than the range of protein content 11.67–15.53% for the MPs. Except for WMFTP, all other experimental pie types gave higher in vitro digestibility (IVD) percent than the MPs. The sensory evaluation scores showed that none of the experimental pies were rejected but their scores were significantly lower (P < 0.05) than those for the MPs in all the parameters measured. Pie types WFTP, DMFTP, and WMFTP were significantly higher (P < 0.05) than the other experimental pies in all the sensory attributes measured. The consumption of tofu pies developed in this study, using the improved home-level technology described, will help to reduce malnutrition consequent to the high protein content and nutritional attributes of the improved local snack. doi:10.1300/J385v05n02_07