Search results for "bolus"
showing 10 items of 125 documents
Effect of Bisacodyl on Intestinal Electrolyte and Water Net Transport and Transit
1987
The effect of bisacodyl on intestinal electrolyte, glucose, and water transport, and transit was studied in 6 healthy volunteers by intestinal perfusion. A 5-lumen tube with an occluding balloon allowed constant perfusion (10 ml/min) of 30 cm of the upper jejunum and a rapid collection of the perfusate free of contaminants. A phenol red bolus was injected into the tube and its passage through the test segment was calculated by dye dilution formula. A 1-hour control period was followed by a test period with 6 mg/h bisacodyl and followed by 2 other 1-hour control periods. Net absorption of Na+ (0.35 +/- 0.08 mmol/min) and water (1.7 +/- 0.6 ml/min) changed to net secretion (Na+ -0.93 +/- 0.3 …
Thiopentalkonzentrationsverlauf im Vollblut von schwangeren und nichtschwangeren Patientinnen in den ersten Minuten nach der Injektion
1991
Thiopentone concentrations in blood following injection of the induction solution (Thiopental, 2.5%) may be critical in the context of lethal complications arising during induction of anaesthesia and thereby the toxicological aspects of this drug can become an issue in forensic considerations. The study was designed to find out whether the dose of injected thiopentone may be calculated from blood levels measured in nine pregnant and ten non-pregnant patients. The doses injected ranged from 4-5 mg per kg body weight. The drug was administered as a single bolus dose to the patients undergoing Caesarean section. In the non-pregnant group the first dose of thiopentone was given over 25 s. After…
Proteome analysis of leaves of the desiccation-tolerant grass, Sporobolus stapfianus, in response to dehydration.
2011
Drought and its affects on agricultural production is a serious issue facing global efforts to increase food supplies and ensure food security for the growing world population. Understanding how plants respond to dehydration is an important prerequisite for developing strategies for crop improvement in drought tolerance. This has proved to be a difficult task as all of the current research plant models do not tolerate cellular dehydration well and, like all crops, they succumb to the effects of a relatively small water deficit of -4MPa or less. For these reasons many researchers have started to investigate the usefulness of resurrection plants, plants that can survive extremes of dehydratio…
Diuretic vs. placebo in intermediate-risk acute pulmonary embolism: a randomized clinical trial
2022
Abstract Aims The role of diuretics in patients with intermediate-risk pulmonary embolism (PE) is controversial. In this multicentre, double-blind trial, we randomly assigned normotensive patients with intermediate-risk PE to receive either a single 80 mg bolus of furosemide or a placebo. Methods and results Eligible patients had at least a simplified PE Severity Index (sPESI) ≥1 with right ventricular dysfunction. The primary efficacy endpoint assessed 24 h after randomization included (i) absence of oligo-anuria and (ii) normalization of all sPESI items. Safety outcomes were worsening renal function and major adverse outcomes at 48 hours defined by death, cardiac arrest, mechanical ventil…
Metabolism of fatty acid in yeast: Characterisation of beta-oxidation and ultrastructural changes in the genus Sporidiobolus sp cultivated on ricinol…
2005
International audience; Cell structure modifications and b-oxidation induction were monitored in two strains of Sporidiobolus, Sp. Ruinenii and Sp. pararoseus after cultivation on ricinoleic acid methyl ester. Ultrastructural observations of the yeast before and after cultivation on fatty acid esters did not reveal major modifications in Sp. ruinenii. Unexpectedly, in Sp. pararoseus a proliferation of the mitochondrion was observed. After induction, Sp. ruinenii principally exhibited an increase in the activities of acyl-CoA oxidase (ACO), hydroxyacyl- CoA deshydrogenase (HAD), thiolase and catalase. In contrast, Sp. pararoseus lacked ACO and catalase activities, but an increase in acyl-CoA…
Relationships between oral characteristics, bolus formation and aroma compound releases during the consumption of fat spread in humans
2011
Source : 13th Weurman Flavour Research Symposium - Zaragoza, Spain - September 27th – 30th, 201; International audience; The release and perception of flavour compounds is an important factor for the acceptance of a food product. It is a complex echanism that depends not only on the food’s chemical composition and structure, but also on in-mouth mechanisms involved in its breakdown. To date, most of the studies have been focused on hard or semi-hard product such as cheese for instance (1, 2). Among the works published on dairy product, fat spreads were not considered while they represent an important market. However these products are particularly interesting by their structure and composit…
In-mouth mechanisms leading to flavor release and perception.
2011
Review; International audience; During eating, foods are submitted to two main oral processeschewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiol…
Combined effect of cheese characteristics and food oral processing onin vivoaroma release
2012
The aim of this work was to clarify the influence of the properties (firmness and fat content) of a solid processed model cheese on in vivo aroma release while considering the role of the in-mouth process during both mastication and post-swallowing steps, and the hydrophobicity of aroma compounds, on a large number of well characterized subjects. In vivo aroma release was studied on 44 subjects who freely consumed six processed model cheeses flavoured with the same concentration of nonan-2-one and ethyl propanoate. Globally, an increase in firmness induced an increase in chewing duration, amount of saliva incorporated into the food bolus, total amount of aroma released and rate of release. …
Role of saliva in oral food perception
2014
Saliva is the first fluid that comes into contact with food during oral processing. Because saliva is the medium that bathes the taste receptors, is the fluid through which taste and aroma compounds are released into the oral cavity and is mixed continuously with food during bolus formation, it is an essential actor in oral chemosensory perception. The complexity of saliva composition, with compounds originating from different salivary glands, from gingival crevicular fluid, from micro-organisms and from food debris, together with its variable nature increases the possibilities for interactions with food compounds and for different roles in perception. These factors are increasingly being t…
Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing
2014
The aim of our study was to explain inter-individual differences on in vivo aroma release during cheese consumption by oral physiological parameters. To reach this objective, 34 subjects were recruited. Their salivary flow, oral volume and velum opening were determined. Six cheddar-based melted cheeses with different fat levels and firmness were flavoured with nonan-2-one.(NO) and ethyl propanoate (EP). During their consumption (free protocol), in vivo retro nasal aroma release was followed by Atmospheric Pressure Chemical lonisation-Mass Spectrometry (APCI-MS). Chewing activity was evaluated by electromyography recordings. Bolus saliva content, mouth-coating, and bolus rheology were also d…