RESUMEN
We report a case of foreign body in chest wall with traumatic pneumothorax caused by fang of wild boar performed video-assisted thoracic surgery. The patient was a 69-year-old woman. She was attacked from behind by a wild boar during farm work. She was transferred to the emergency and critical care center of our hospital. She was in a state of hemorrhagic shock when arrived with multiple bite wounds on her back. Computed tomography( CT) scan revealed left pneumothorax and a foreign body in chest wall suspected to be a wild boar fang. Thoracoscopic surgery was performed to remove the foreign body.
Asunto(s)
Cuerpos Extraños , Neumotórax , Traumatismos Torácicos , Pared Torácica , Femenino , Animales , Porcinos , Humanos , Neumotórax/diagnóstico por imagen , Neumotórax/etiología , Neumotórax/cirugía , Pared Torácica/diagnóstico por imagen , Pared Torácica/cirugía , Sus scrofa , Cuerpos Extraños/complicaciones , Cirugía Torácica Asistida por Video , Traumatismos Torácicos/complicaciones , Traumatismos Torácicos/diagnóstico por imagen , Traumatismos Torácicos/cirugíaRESUMEN
The present study explored the possibility that aroma components generated by the oxidation of olive oil may enhance the palatability of olive oil. Using a mouse behavioral model, we found that olive oil oxidized at room temperature for 3 weeks after opening the package, and heated olive oil were both significantly preferred over non-oxidized olive oil. Furthermore, this preference was enhanced with an additive of oxidized refined olive oil flavoring preparation at a certain concentration. These results suggest that the aroma of oxidized fat might be present in most fats, and might act as a signal that makes possible the detection of fats or fatty acid sources.