人工鼻对机械通气中吸入气和气管内温度的影响

目的：观察机械通气时人工鼻对吸入气和气管内温度的影响。方法：选择30例ASAⅠ—Ⅱ级的患者，随机分成对照组和人工鼻组，每组15人。使用温湿度仪监测吸入气温度，温度探头监测气管内温度。插管即刻的温度设为基础值，然后记录插管1h、2h的温度变化情况。结果：与基础值相比，对照组温度随机械通气时间延长而逐渐降低，人工鼻组则明显升高；插管1h及插管2h，两组同一部位的温度人工鼻组明显高于对照组；插管即刻的吸入气温度和气管内温度存在相关关系，插管1h和插管2h的吸入气温度和气管内温度无相关关系。结论：在机械通气气管插管时，人工鼻对吸入的冷空气有较好的加温作用；使用温度探头监测气管内温度可能比温湿度仪更客观。     

Evolution of fatty acid profile and lipid oxidation during enteral formula storage

BACKGROUND: Enteral formulas can be stored for up to 2 years. Fat oxidation during storage can lead to the loss of nutritive value and generation of toxic products such as lipid peroxides. METHODS: Two standard enteral formulas were stored for short periods at high temperatures (1-4 weeks at 32-55 degrees C) or for long periods at low temperatures (12-36 weeks at 4 degrees C, 20 degrees C, or 30 degrees C). The present study included the assessment of lipid oxidation by measuring related fluorescent compounds and the evolution of fatty acids profile. RESULTS: Enteral formula fat was oxidized under all assayed conditions, including storage at 4 degrees C. The loss of essential fatty acids (linoleic and linolenic acids) was always higher when time and temperature were increased. The omega6/omega3 ratio was increased by storage from 5.6 to 7.8, which could exacerbate the inflammatory response in critically ill patients. Fluorescence intensity increased with time and temperature of storage and was correlated with the decrease in essential fatty acids (lineal correlation between -0.9416 and -0.9996). CONCLUSIONS: Enteral formula fat was oxidized during storage, leading to a loss of nutritional value. These formulas should be stored under refrigeration to minimize this loss. Finally, fluorescence measurement proved to be a fast and easy method to assess fat oxidation status.     

The effects of enological practices in anthocyanins,phenolic compounds and wine colour and their dependence on grape characteristics

The effect of three different techniques in flavonoid and non-flavonoid compounds were tested on a Monastrell wine elaborated in 2003 looking for an improvement of wine colour and its stability. These techniques involved running-off part of the must prior to fermentation, the use of a macerating enzyme or an enological tannin, and they were selected for showing good results on wine chromatic characteristics after a previous two years of study. The wine produced by running-off part of the juice had the highest colour intensity during the first steps of winemaking, but it showed very low stability and, at the moment of bottling, a dramatic decrease in colour was observed. At this moment and during bottle aging, the wine treated with enological tannin showed the best chromatic characteristics and stability. The results are not coincident with those observed the previous years, indicating the important role played by the grape characteristics at the moment of harvest on the effectiveness of an enological practice for improving wine colour.     

Changes in the amino acid composition of Bogue (Boops boops) fish during storage at different temperatures by 1H-NMR spectroscopy

Nuclear magnetic resonance spectroscopy was employed to obtain information about the changes occurring in Bogue (Boops boops) fish during storage. For this purpose, (1)H-NMR spectra were recorded at 600 MHz on trichloroacetic acid extracts of fish flesh stored over a 15 days period both at 4 °C and on ice. Such spectra allowed the identification and quantification of amino acids, together with the main organic acids and alcohols. The concentration of acidic and basic free amino acids was generally found to increase and decrease during storage, respectively. These concentration changes were slow during the first days, as a consequence of protein autolysis, and at higher rates afterward, resulting from microbial development. Two of the amino acids that showed the greatest concentration change were alanine and glycine, known to have a key role in determining the individual taste of different fish species. The concentration of serine decreased during storage, as highlighted in the literature for frozen fish samples. Differences in the amino acids concentration trends were found to be related to the different storage temperatures from day 4 onwards.     

Dynamic study of the changes in the composition of fatty acids in serum lipid fractions under a diet rich in polyunsaturated fatty acids

Appropriate adjustment of diet and specially reduction of the saturated fatty acids content is the cornerstone of correcting many hyperlipidemias. What we have tried in our study was first to show the evolution of the changes in the serum's fatty acids composition under a rich polyunsaturated fatty acids diet, second to find an index proving that the diet had correctly been taken. Chromatographic analysis were performed after ultracentrifugal separation of the lipoprotein fractions. Seven volunteers, non fat, and normolipemics were selected. Samples were collected every three or five days before and during the diet. The whole test lasted twenty days. What had been shown is that the linoleic acid content increased but the one of the oleic acid decreased in all lipoprotein fractions. Those changes are bestly illustrated by using the (formula: see text) ratio as a kinetic index. The triglycerid fraction modifications are faster than the phospholipid's one. Concerning the other fatty acids, the modifications are less spectacular : the palmitic acid decrease in every lipids fractions and the palmitoleic acid has a significant decrease only in the esterified cholesterol. And the stearic acid has no variation at least significatively.     

Dietary catechin delays tumor onset in a transgenic mouse model

BACKGROUND: Evidence exists that red wine, which contains a large array of polyphenols, is protective against cardiovascular disease and possibly cancer. OBJECTIVE: We tested the hypothesis that catechin, the major monomeric polyphenol in red wine, can delay tumor onset in transgenic mice that spontaneously develop tumors. DESIGN: Mice were fed a nutritionally complete amino acid-based diet supplemented with (+)-catechin (0-8 mmol/kg diet) or alcohol-free solids from red wine. Mice were examined daily; the age at which a first tumor appeared was recorded as the age at tumor onset. Plasma catechin and metabolite concentrations were quantified at the end of the study. RESULTS: Dietary catechin significantly delayed tumor onset; a positive, linear relation was observed between the age at tumor onset and either the amount of dietary catechin (r(2) = 0.761, P < 0.001) or plasma catechin and metabolite concentrations (r(2) = 0.408, P = 0.003). No significant effects on tumor onset were observed when mice consumed a diet supplemented with wine solids containing <0.22 mmol catechin/kg diet, whereas a previous study showed that wine solids with a similar total polyphenol concentration but containing approximately 4 times more catechin significantly delayed tumor onset by approximately 30 d compared with a control diet. The catechin composition of the wines is directly related to processing conditions during vinification. CONCLUSIONS: Physiologic intakes of specific dietary polyphenols, such as catechin, may play an important role in cancer chemoprevention. Wines have different polyphenol concentrations and compositions; therefore, the overall health benefits of individual wines differ.     

Formation of trans fatty acids in chicken legs during frying

The formation of trans fatty acids in chicken legs during frying in unhydrogenated and hydrogenated soybean oil was studied. Frying was conducted at 160°C, 180°C and 200°C for 15, 30, 45, 60 and 75 min, with the various cis and trans fatty acids being analyzed in unhydrogenated and hydrogenated soybean oil, as well as chicken leg meat and chicken leg skin, using a gas chromatography–mass spectrometry technique. Results showed that the amounts of most fatty acids decreased along with increasing frying temperature and frying time when fried in unhydrogenated or hydrogenated soybean oil. No trans fatty acids were formed in chicken leg meat fried in unhydrogenated or hydrogenated soybean oil. Instead, the formation of trans fatty acids was observed in chicken leg skin fried in hydrogenated soybean oil, probably because of oil absorption. A maximum level of trans fatty acids occurred 15 min after frying and then declined thereafter.     

Formation of trans fatty acids in chicken legs during frying

The formation of trans fatty acids in chicken legs during frying in unhydrogenated and hydrogenated soybean oil was studied. Frying was conducted at 160 degrees C, 180 degrees C and 200 degrees C for 15, 30, 45, 60 and 75 min, with the various cis and trans fatty acids being analyzed in unhydrogenated and hydrogenated soybean oil, as well as chicken leg meat and chicken leg skin, using a gas chromatography-mass spectrometry technique. Results showed that the amounts of most fatty acids decreased along with increasing frying temperature and frying time when fried in unhydrogenated or hydrogenated soybean oil. No trans fatty acids were formed in chicken leg meat fried in unhydrogenated or hydrogenated soybean oil. Instead, the formation of trans fatty acids was observed in chicken leg skin fried in hydrogenated soybean oil, probably because of oil absorption. A maximum level of trans fatty acids occurred 15 min after frying and then declined thereafter.     

Perceptual channels for the texture of a food

The present study makes a start on characterising the cognitive processes by which physical effects of eating on the senses are transformed into quantitative judgments about perceived characteristics of a food. It was hypothesised that there is a discrete perceptual channel for an aspect of texture sensed during each of the three initial movements of eating a piece of a cookie. The results showed that the force required for initial compression of the surface of the biscuit related to how 'crisp' it was. Scores on 'hard' were sensitive to higher forces being required to bite off a piece. Ratings of crunchiness responded to both amplitude and frequency of the cracks opened up in this heterogeneously structured material during the first crushing of the bitten piece. These findings are being pursued to identify the stimulation patterns more precisely and to measure how the percepts are integrated into judgments of overall texture.     

Evolution of hydroxymethylfurfural content of honeys from different climates: Influence of induced granulation

Knowing the ‘best-before period once opened’ is of paramount importance for consumers, because it gives information about how long a given food keeps its quality. The hydroxymethylfurfural (HMF) content is related to honey's aging and heating. We researched the evolution of HMF of 60 unheated honeys originating from continental and oceanic climate areas, recording the moment at which the HMF increase begins to speed up. We also researched the influence of induced granulation on HMF evolution. All samples were stored at room temperature and analysed every 5 months throughout 30 months. Storage had an effect on HMF contents. On the contrary, induced granulation did not show any influence on this parameter. HMF constantly increased in all samples but much more markedly after 20 months. At 20 months, the percentages of samples with HMF higher than 40 mg/kg ranged between 2.9% and 8.0%. Nevertheless, at 25 months these percentages clearly increased, ranging from 22.9% to 72.0%. For honeys from both the continental and oceanic climate areas, taking HMF contents into account, 20 months could be proposed as the ‘best-before period once opened’.     

Nutrient requirements and the need for fortification of foods

Although different species use many different substances to solve what seem to be essentially the same physical problems, the basic metabolism of all organisms depends on the same small group of essential nutrients. Preference for the more abundant elements is understandable. Nevertheless, all organisms need traces of some rare elements; only relatively rare species can make extensive use of them. The small use of abundant elements such as aluminium and silicon, and the extensive use of zinc, are difficult to explain.

The 20 amino acids from which proteins are made supply most of the chemical groups needed for reactivity. Plants can synthesise 300 different amino acids. The limited number was probably selected as protein components at a very early stage of evolution and. a certain protein pattern having then been established, no rival system of protein construction was able. during its preliminary stage, to compete. All 20 amino acids are present in most proteins. There is therefore no obvious reason why animals should have retained the ability to synthesise more than half of them. All the animals that have been studied are unable to synthesise, on an adequate scale, nearly the same group of amino acids. This suggests that the ability was lost at an early stage of evolution.

Vitamins present a similar problem. The facile explanation that plants make them, therefore animals need not because they get them in food, does not explain what has kept purines. porphyrins and some other substances that are universally present in plants, from becoming vitamins also. Most members of a few animal species need vitamin C. Their usual diets make this seem reasonable at first sight—but even here there are difficulties.

The evolutionary improbability of making a change that would need several simultaneous mutations explains some puzzling features of our choice of essential nutrients. Other instances of use and non‐use should become comprehensible as knowledge of the biological behaviour of molecules increases and as we increasingly realise that phenomena have multiple causes and effects.     

Breastfeeding knowledge among post-partum women enrolled in a prenatal care program

The purpose of this study was to evaluate knowledge of breastfeeding issues among post-partum women who had participated in a prenatal program at the Rio de Janeiro Federal University (UFRJ) Maternity Teaching Hospital. The sample totaled 135 post-partum women who answered a structured questionnaire with objective questions about practical and theoretical aspects of breastfeeding. The women had begun prenatal care at the 16th week of gestation on average, with an average of 8 medical consultations. Some 53.3% stated having received information about breastfeeding during prenatal care, and 22.2% stated that the information they remembered the best was that they should breastfeed for the first 6 months. Regarding the best moment for the first feeding, 50.4% identified it as immediately after delivery. Some 47.4% said breastfeeding protects the child from diseases. Thus, although the mothers demonstrated basic knowledge about breastfeeding, issues like the best moment for the first feeding, the importance of colostrum, and nutritional aspects for nursing mothers require further clarification during prenatal care and the immediate post-partum period.     

Evolution of hydroxymethylfurfural content of honeys from different climates: influence of induced granulation

Knowing the 'best-before period once opened' is of paramount importance for consumers, because it gives information about how long a given food keeps its quality. The hydroxymethylfurfural (HMF) content is related to honey's aging and heating. We researched the evolution of HMF of 60 unheated honeys originating from continental and oceanic climate areas, recording the moment at which the HMF increase begins to speed up. We also researched the influence of induced granulation on HMF evolution. All samples were stored at room temperature and analysed every 5 months throughout 30 months. Storage had an effect on HMF contents. On the contrary, induced granulation did not show any influence on this parameter. HMF constantly increased in all samples but much more markedly after 20 months. At 20 months, the percentages of samples with HMF higher than 40 mg/kg ranged between 2.9% and 8.0%. Nevertheless, at 25 months these percentages clearly increased, ranging from 22.9% to 72.0%. For honeys from both the continental and oceanic climate areas, taking HMF contents into account, 20 months could be proposed as the 'best-before period once opened'.     

PROFAE teaching proposal in the perspective of tutor nurses

This paper presents results of a research proceeded with the first group of nurses from the Pedagogical Training Course in Health Professional Education: Nursing, in Campo Grande-MS. It was intended to verify obtained knowledge expressed by the participants before and after course. Data were collected using structured forms with open questions, that were approached under metodological qualitative reference. It was observed that this course development as a movement, is considered an evolution and transforming moment in all levels of Nursing teaching. It is believed that the course's pedagogical training essence was assimilated by the students.     

The effectiveness of respirators measured during styrene exposure in a plastic boat factory

Summary In a plastic boat company we studied workers' attitudes toward wearing respiratory protective equipment and differences in styrene exposure received with and without respirators. The workers studied used either half-facepiece air-purifying or full-face air-supplied respirators as much as possible during the first day of the study. On the second day respirators were used only for short periods or not at all. Individual styrene exposures were measured by personal air sampling in the breathing zone. When using respirators the exposure was measured both inside and outside the respirators. The styrene metabolites mandelic and phenylglyoxylic acids were determined in urine samples collected during the workday. The eleven workers studied used the respirators 52% of the time on the first day and 7% of the time on the second. The reasons for not wearing respirators were that they delayed work, were too tight and uncomfortable, made it difficult to breath, and/or became too warm. The use of respirators during work operations such as spraying, laminating, and painting reduced the styrene exposure by 56%–92% . The excretion rate of mandelic and phenylglyoxylic acids in urine collected at the end of the working day was 30%–99% lower when respirators were worn than when they were not.     

Reduction of respirable silica following the introduction of water spray applications in Indian stone crusher mills

Respirable crystalline silica dust generated during stone crushing operations has been linked to chronic lung disease and increased risk of tuberculosis. In India, most stone crushing mills operate without any dust control or containment systems. This investigation in the Khurda District of Orissa demonstrated a reduction in respirable particulate mass following the application of a fine mist of water. Average respirable quartz and cristobalite levels declined 82% and 69%, respectively, after water spray controls were installed. This finding suggests that relatively inexpensive modifications that are available in the local market can be effective at reducing silica exposures. Although average exposure levels, particularly during the dry season, may exceed the Permissible Exposure Limit for silica, the overall reductions observed were substantial. Widespread adoption of this simple control technology by stone crushers in India could have a positive public health impact.     

Reduction of Respirable Silica Following the Introduction of Water Spray Applications in Indian Stone Crusher Mills

Abstract

Respirable crystalline silica dust generated during stone crushing operations has been linked to chronic lung disease and increased risk of tuberculosis. In India, most stone crushing mills operate without any dust control or containment systems. This nvestigation in the Khurda District of Orissa demonstrated a reduction in respirable particulate mass following the application of a fine mist of water. Average respirable quartz and cristobalite levels declined 82% and 69%, respectively, after water spray controls were installed. This finding suggests that relatively inexpensive modifications that are available in the local market can be effective at reducing silica exposures. Although average exposure levels, particularly during the dry season, may exceed the Permissible Exposure Limit for silica, the overall reductions observed were substantial. Widespread adoption of this simple control technology by stone crushers in India could have a positive public health impact.     

手卫生宣传活动对ICU医护人员手卫生依从性的影响

目的评价手卫生活动对ICU医护人员手卫生依从性的干预效果。方法采用直接观察法观察ICU医护人员手卫生执行情况。结果 "接触患者前"的手卫生依从率,时段2明显高于时段1,且差异有统计学意义(χ2=6.950,P=0.008),见表1。时段3的手卫生依从率较时段2有显著下降,差异有统计学意义(χ2=6.615,P=0.013);"无菌操作前"手卫生依从率,时段1(χ2=11.636,P=0.001)及时段2(χ2=9.398,P=0.002)均明显高于时段3,时段1与时段2间,差异无统计学意义(χ2=0.132,P=0.717);"接触患者血液、体液后"手卫生依从率,时段2高于时段3(χ2=5.851,P=0.016),时段1与时段2,差异无统计学意义(χ2=0.320,P=0.572),时段2中使用ABHR的比例较时段1有明显的增加;"接触患者后"手卫生依从率,3个时段间,差异无统计学意义(χ2=4.889,P=0.087)。时段2及时段3中使用ABHR的比例较时段1有所升高;"接触患者周围环境后"手卫生依从率,时段1(χ2=20.636,P=0.000)及时段2(χ2=25.687,P=0.000)均明显高于时段3,时段3中,使用ABHR的比例有所下降。结论手卫生宣传活动普及了手卫生相关知识,提高了医务人员对手卫生的重视度及依从性。     

Changes in the maternal essential fatty acid profile during early pregnancy and the relation of the profile to diet

BACKGROUND: Although the pattern of the essential fatty acids (EFAs) changes considerably from week 10 of pregnancy to term, no information is available on changes in EFA concentrations in the early stages of pregnancy. OBJECTIVE: The main objectives were to assess the EFA status, particularly that of 22:6n-3, in women during the first 10 wk of pregnancy and to investigate the relation of EFA status to dietary EFA intake during this period. DESIGN: Healthy women (n = 24) planning to become pregnant were recruited. The fatty acid composition of plasma and erythrocyte phospholipids was determined before and at weeks 4, 6, 8, and 10 of pregnancy. Food intake was assessed at entry into the study and at week 10 of pregnancy by using food-frequency questionnaires. RESULTS: A small but nonsignificant increase in dietary intake of 22:6n-3 was found. The plasma phospholipid content of 22:6n-3 (% by wt) increased continuously during the first 10 wk of pregnancy. At week 10 of pregnancy, the plasma percentages of 16:0, 20:3n-6, and 20:4n-6 had increased significantly, whereas the percentages of the 18-24-carbon saturated fatty acids, 18:2n-6, and the ratio of n-6 to n-3 fatty acids had dropped significantly. The composition of erythrocyte phospholipids showed changes similar to those observed in plasma. CONCLUSIONS: Maternal plasma and erythrocyte phospholipid 22:6n-3 concentrations start to increase in very early pregnancy, which cannot be explained by changes in dietary intake alone. This rise probably represents early maternal adaptations to meet the requirements of highly proliferating and differentiating tissues at this stage of fetal development.