12种中草药的乙醇提取液对印鼠客蚤的毒效研究

目的:探讨中草药灭蚤的可行性。方法:用乙醇提出12种中草药的可溶成分,以瓶膜法测定其对印鼠客蚤的毒力。结果:在0.5g/ml(生药)的浓度下,10种中草药对印鼠客蚤有速效击倒作用,其中鸡血藤、巴豆仁、除虫菊花的10min击倒率大于50％;5种中草药的KD_(50)小于15min,比2％DDVP为优;巴豆仁接触30min恢复24h死亡率为70％。结论:除虫菊花、黎芦、鸡血藤、巴豆仁、贯众用于杀蚤有一定价值。     

甘草黄酮的提取分离和含量测定

目的：充分利用甘草资源。方法：从提取过甘草酸的废渣中提取甘草黄酮并进行含量测定。结果：用碱酸处理和用大孔树脂处理黄酮含量高，收率也高。结论：从甘草废渣中提取甘草黄酮具有较好的社会效益和经济效益     

121例重症恶性疟疾的临床抢救

目的重症恶性疟疾病情重，变化快，并发症多，患者若抢救不及时常可导致死亡，为观察疗效，总结121例重症恶性疟患者的临床抢救情况。方法用国产青蒿琥酯、蒿甲醚和法国产Quinimax配合一系列综合治疗。结果抢救121例重症恶性疟疾患者，共治愈103例（85．1％），死亡18例（14．9％）。结论早期诊断，积极预防并发症是降低死亡率的主要环节。     

组织扩张术皮肤胶原的代谢改变

目的：研究常规扩张（ＩＴＥ）和持续快速扩张（ＣＴＥ）对皮肤胶原代谢的影响。方法用白色小家猪制作组织扩张术动物模型，用Ｇｏｒｄｅｌａｄｚｅ法测定血清和扩张组织的羟脯氨酸（ＨＰ）含量，藻酸盐印模材膜片法测量标记区面积；光镜测量真皮厚度。结果：ＩＴＥ组血清ＨＰ含量升高，０．８倍，ＣＴＥ组升高１．２倍，ＩＴＥ和ＣＴＥ组皮肤含量与正常皮肤相同，组织中ＨＰ总量均明显升高，持续扩张皮瓣组（ＣＴＥＦ）术后４ｗｋ皮     

硒和/或维生素E预防大鼠内皮细胞损伤的实验研究

用含硒（Ｓｅ０．５ｍｇ／ｋｇ）和／或维生素Ｅ（ＶＥ０．６ｇ／ｋｇ）的高脂饲料喂养成年雄性Ｗｉｓｔａｒ大鼠１２周。结果：高脂对照组大鼠血浆前列腺素Ｆｌα（６－酮－ＰＧＦ１α）水平下降，而血清脂质过氧化物（ＬＰＯ）、血浆血栓素（ＴＸＢ２）及内皮素（ＥＴ）水平上升；补Ｓｅ、ＶＥ及Ｓｅ＋ＶＥ可明显降低大鼠血清ＬＰＯ、血浆ＴＸＢ２、ＥＴ及ＴＸＢ２／６－酮－ＰＧＦ１α比值。同时，除了明显提高血浆谷胱甘肽过氧化物酶（ＧＳＨ－Ｐｘ）活力外，血浆６－酮－ＰＧＦ１α浓度明显升高。实验提示，Ｓｅ和／或ＶＥ有调节花生四烯酸代谢及保护内皮细胞的作用。     

二巯基丙磺酸钠对苯硫丹和多噻烷急性中毒小鼠的保护作用

用二巯基丙磺酸钠对苯硫丹、多噻烷急性染毒小鼠进行保护解救。结果表明：二巯基丙磺酸钠对该两农药急性染毒小鼠具有显著的保护作用（Ｐ＜０．０５）。本实验填补了以二巯基丙磺酸钠作为首选药物治疗沙蚕毒系现有全部品种急性中毒解毒谱的空白。     

胸部螺旋CT扫描技术及临床应用

作者采用了不同的人体体模和临床应用实验，对常规和螺旋ＣＴ扫描进行了比较研究。结果显示：与常规ＣＴ比较，螺旋ＣＴ图像无失真，变形。分辨率略差于常规ＣＴ。改变扫描条件和床速，图像质量无明显改变。改变扫描图像数学处理模式后，分辨率有所增加，但螺旋扫描仍冰及常规扫描。在临床应用上，螺旋扫描有许多优点。如何采用一次屏气技术，对病人某一脏器检查只需一次连续扫描。扫描速度快，不易产生运动伪影，所选脏器的扫描无盲     

巨噬细胞杀伤白色念珠菌作用的探讨

本研究经杀菌试验和免疫后保护力试验探讨小鼠巨噬细胞在抗白色念珠菌感染中的作用,结果表明白色念珠菌酵母形体对巨噬细胞杀伤作用的抵抗力及对小鼠的毒力均较菌丝形体强。小鼠体内不同部位巨噬细胞杀伤白色念珠菌的作用不同,脾脏巨噬细胞作用大于腹腔残存巨噬细胞。经白色念珠菌活菌静脉免疫后脾巨噬细胞杀白色念珠菌作用增强,但其对再感染的抵抗力不增强。     

Effect of endotoxin and a burn injury on lung and liver lipid peroxidation and catalase activity

Both endotoxin and a burn alone produce oxidant-induced tissue lipid peroxidation. The endotoxin response is due in large part to hydrogen peroxide. The combination of endotoxin after a burn results in an increased liver, but not lung, oxidant injury. Our purpose was to determine whether the burn oxidant injury inactivated endogenous liver tissue catalase, thereby amplifying a subsequent H2O2 insult. Twenty-six adult sheep were studied. Twelve sheep had a 15% TBS burn. Tissue catalase activity, measured in lung and liver 3 days postburn, was significantly decreased from a control of 3.58 +/- 1.8 and 193 +/- 63, respectively, to 1.72 +/- 0.63 and 148 +/- 33 k(sec-1)/0.5 gram tissue. The addition of endotoxin 3 days postburn resulted in an increase in liver malondialdehyde, MDA, a measure of lipid peroxidation, from a control of 110 +/- 80 to 450 +/- 54 nmol/gram tissue. This value was significantly greater than the 210 +/- 80 nmol/gram tissue seen after endotoxin alone. Lung tissue MDA with burn and endotoxin was 65 +/- 8 compared to 42 +/- 7 for control and 80 +/- 6 nmol/gram for endotoxin alone. We conclude that a decrease in liver catalase activity occurs after a burn. The decrease corresponds to an accentuated oxidant-induced lipid peroxidation after an added endotoxin insult where H2O2 is known to be an etiologic agent. The catalase activity also decreases in postburn lung, but accentuated lung damage was not seen, indicating a variable tissue response from the burn-induced decrease in antioxidant activity.(ABSTRACT TRUNCATED AT 250 WORDS)     

Influences on Food Selection of Women on High- and Low-Fat Diets

There is evidence that long-term maintenance of a low-fat diet reduces preference for high-fat foods. Sensory evaluation of the taste of fat, and preference for high and low-fat foods were studied in a group of former participants in a randomized dietary intervention trial aimed at lowering fat consumption. Intervention subjects consuming less than 25% of daily calories as fat and control subjects consuming more than 35% of daily calories as fat agreed to be in a "taste perception" study. In Study 1, subjects tasted 20 dairy solutions containing different levels of fat and sugar. Subjects rated the perceived intensity of fat taste, and of liking, for each of the solutions. In Study 2, subjects were asked to taste and rate 4 high-fat and 4 low-fat snack foods, and were then allowed to freely consume these foods in a preference test. Intervention and control subjects were similar in their sensory evaluation of the taste of fat in Study 1. In Study 2, intervention subjects reported a reduced hedonic rating of the taste of high-fat snack foods compared to control subjects, yet intervention subjects consumed the same amount of high-fat snack foods as control subjects. We conclude that a successful outcome in a dietary intervention may be due to social and cognitive factors, in addition to potential changes in hedonic response to fat.