附着龈重建应用于口腔种植修复中的临床效果观察

目的探讨附着龈重建应用于口腔种植修复中的临床效果。方法将本院于2016年10月-2018年10月期间收治的行口腔种植修复治疗的附着龈缺失患者82例作为研究资料,依据治疗方案分组,对照组为传统修复治疗方案,观察组采用附着龈重建治疗修复方案,各41例,评价两组术后不同阶段附着龈宽度、龈缘外形及附着点重建改善效果,并评价患者评价治疗满意度。结果术后3个月观察组患者附着龈宽度改善Ⅲ级率56.10%明显高于对照组0.00%,龈缘外形与附着点重建Ⅲ级率60.98%明显高于对照组0.00%(P <0.05);术后6个月观察组患者附着龈宽度改善Ⅲ级率75.61%明显高于对照组0.00%,龈缘外形与附着点重建Ⅲ级率73.17%明显高于对照组0.00%(P <0.05);观察组治疗满意度97.56%与对照组70.73%比较明显更高(P <0.05)。结论针对行口腔种植修复治疗的附着龈缺失患者采用附着龈重建治疗修复方案利于快速恢复附着龈增加宽度,改善龈缘外形及附着点重建效果,获得患者的高度满意度,治疗价值较高。     

亚麻籽胶的胶凝性质

采用流变学法测定了亚麻籽胶溶液的胶凝点、熔化点，并采用质构仪、扫描电镜和原子力显微镜等手段研究了影响亚麻籽胶凝胶强度的因素，结果表明亚麻籽胶具有胶凝性，它能形成一种热可逆的冷致凝胶，亚麻籽胶溶液的胶凝点低于其凝胶的熔化点，且亚麻籽胶溶液的胶凝点及其凝胶的熔化点均随冷却的起始温度的升高而升高。亚麻籽胶浓度、溶解温度、pH、NaCl、CaCl2及复合磷酸盐能影响亚麻籽胶的凝胶强度，亚麻籽胶的凝胶强度随着浓度的增加及溶解温度的升高而增强；在pH6～9的范围内，亚麻籽胶的凝胶强度达到最大；NaCl和复合磷酸盐可以降低亚麻籽胶的凝胶强度，低浓度（〈0．3％）的CaCl2可以增强亚麻籽胶的凝胶强度，而高质量分数（〉0．3％）的CaCl2能降低亚麻籽胶的凝胶强度。     

凉粉草胶稀溶液的性质

研究了凉粉草胶多糖在20-40℃之间特性粘度对温度的敏感性，计算得其稀溶液的临界线团交叠值C^＊[η]平均为1．13，半稀释区斜率b为0．8～1．2，与其他多糖进行了比较。结果表明：凉粉草胶多糖的特性粘度在所测温度区域内的变化不敏感；凉粉草胶多糖在水溶液中，分子链构象可能为刚性杆状结构。     

Chewing gum,stress and health

Hollingworth described chewing gum as ‘a technique of relaxation’. Recent research has examined this issue and there is evidence that chewing gum can prevent the adverse effects of acute stress. There are also plausible biological mechanisms that could explain such effects. It is now important to examine chewing gum and chronic stress and the present study involved a survey of this topic. The survey covered the ‘stress process’, collecting data on exposure to stressful events, levels of perceived stress and health outcomes. Frequency of chewing gum was also recorded. Potential confounding factors (demographics, personality and health-related behaviours) were also recorded. The web-based survey was completed by a community sample of 2,248 full-time workers (68% female. Mean age: 35 years, range 18–74 years). Sixty-one per cent of the sample were gum chewers. The results showed that chewing gum was associated with lower levels of perceived stress (both at work and life in general). Gum chewers were also less likely to be depressed and to have seen their doctor for high blood pressure or high cholesterol. Chewing gum was associated with lower levels of alcohol consumption and with cigarette smoking. Gum chewers were also more likely to be neurotic extraverts. Those who chewed gum were also more likely to be exposed to negative factors at work. Logistic regression analyses showed that the effects of chewing gum on stress and health remained significant when these confounding factors were controlled for. These results suggest that chewing gum may be a simple way of preventing stress and the negative health outcomes that are often associated with it. Intervention studies are now required and the mechanisms underlying the effects reported here need further investigation. Copyright © 2009 John Wiley & Sons, Ltd.     

Chewing Gum Headaches

Aspartame, a popular dietetic sweetener, may provoke headache in some susceptible individuals. Herein, we describe three cases of young women with migraine who reported their headaches could be provoked by chewing sugarless gum containing aspartame.     

A guar-enriched wholemeal bread reduces postprandial glucose and insulin responses

We have developed a guar wholemeal bread and tested its physiological efficacy and sensory qualities. The objective of the study was to estimate the optimum concentration of guar in bread required to reduce postprandial glycaemia and insulinaemia without adversely affecting the quality of the bread. Following overnight fasts, 15 normal weight, non-diabetic subjects consumed meals of wholemeal bread alone (controls) and supplemented with guar at three different concentrations (5, 10 and 15% replacement of wheat flour). Blood samples for glucose and insulin analysis were taken preprandially, and at 30 and 60 min after the start of each meal. The acceptability of the wholemeal control and guar breads was assessed using a hedonic scaling method. A significantly lower blood glucose rise at 30 min was found after the 15% guar bread meal compared to the control. Plasma insulin responses at 30 and 60 min were significantly lower after the 10 and 15% guar bread meals compared to the controls. Hedonic scores indicated that the subjects found the 5 and 10% guar breads acceptable and in the case of the 5% variety the mean score was identical to the control. We suggest that a guar concentration of between 5 and 10% replacement of wheat flour (wholemeal or white) should be used for the baking of guar wholemeal bread but further work is needed to define the precise quantity of guar required.     

An evaluation of the gum elastic bougie

This study was designed to evaluate the routine use of a gum elastic bougie for tracheal intubation. The median time to intubation with the gum elastic bougie while simulating an 'epiglottis only' view was only 10 s longer than the time taken during conventional intubation with an optimum view. Three of the patients required a gum elastic bougie-assisted intubation after attempts at conventional visual intubation had failed. There was no significant difference in the incidence of postoperative sore throat and hoarseness between the two groups. We recommend that anaesthetists should use the gum elastic bougie whenever a good view of the glottis is not immediately obtained.     

气升式发酵罐发酵黄原胶的动力学

利用黄单孢菌研究了在50L气升式发酵罐发酵黄原胶的动力学,在logistic方程和Luedeking Piret方程的基础上,建立了两步发酵黄原胶的动力学模型,并对模型和实验数据进行了比较,进一步在200L相似结构的气升式发酵罐中的试验表明,该模型能较好的对发酵动力学进行描述.     

Evaluation of mucoadhesive property and the effect of Boswellia carteri gum on intranasal vaccination against small ruminant morbillivirus infection (PPR)

ABSTRACT

A study was conducted to evaluate mucoadhesive property and immunomodulatory effect of phytogenic gums from Boswellia frereana, Boswellia carteri andCommiphora myrrha on intranasal Peste des petits ruminants (PPR) vaccination in goats and sheep in an ex-vivo and in-vivo situations. Plant gums were purified, dried and compressed into 500gm tablets. Modified shear stress measurement technique was used on freshly excised trachea and intestine tissues of goat to measure peak adhesion time. Forty eight animals (24 goats and 24 sheep) were divided into eight groups (of 3 goats and 3 sheep) and immunized intranasally with gum-vaccine combinations in two ratios (1:1, 1:2). Antibody against PPR virus was measured on day 14, 28, 42 and 56 post vaccination using H-based PPR bELISA. The peak adhesion time of the different gums was transient. PPR virus antibodies were detected in all immunized goats and sheep but not in unvaccinated control. The best percentage inhibition was recorded for Boswellia carteri-vaccine combination group at a ratio of 1:1. Administration of Boswellia carteri-PPR vaccine combination through intranasal or subcutaneous route, elicited similar antibody titre, implying that the intranasal route may be used as a non-invasive alternative delivery in PPR vaccination of small ruminants.