Recurrent unilateral hemorrhagic pleural effusion: A rare manifestation of thoracic endometriosis syndrome.

Unilateral recurrent pleural effusions are commonly encountered in critical care practice. Relevant clinical history, physical examination, radiology, and diagnostic thoracentesis usually identify the cause of pleural effusion in most cases. Thoracoscopy or video-assisted thoracic surgery may be required in selective cases. We report a case of 32-year-old female with recurrent unilateral hemorrhagic pleural effusion that was the presenting feature of thoracic endometriosis syndrome.

Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.

The effect of lipids extraction on protein salvation, pasting, and dough rheological behavior of flours dough from hard wheat (HW), extraordinarily soft wheat (Ex-SW), and medium-hard wheat (MHW) flour was analyzed. The varieties selected had wide variation in grain hardness index (17 to 95). Ex-SW revealed lower tryptophan fluorescent emission and water absorption (WA) than MHW and HW varieties. The change in pasting parameters on defatting was the highest for Ex-SW varieties. Native flour (NF) of HW varieties showed high protein content, pasting and dough strength, and fluorescence intensity in comparison to Ex-SW varieties, while on defatting this was reversed. Protein pattern of defatted flour and NF did not differ significantly. Defatting of flours increased WA and decreased dough stability (DS). The decrease in DS on defatting was more for Ex-SW varieties than others. DS for HW and MHW varieties reduced upon defatting. Defatting significantly increased all mixographic and rheological properties except peak time. Overall, results showed that defatting of flour improved paste and dough strength. PRACTICAL APPLICATION: Higher gluten strength of defatted wheat flour of varied grain hardness has wide applications. Most of the Indian bread wheat varieties possess GluD1 high-molecular-weight glutenin subunit (HMW-GS) allelic composition of (2 + 12), which is not suitable for bread making due to weak gluten strength. Defatting of flours improved the gluten strength of strong and weak flour dough of different wheat varieties irrespective of GluD1 allelic composition for HMW-GS. Defatted flour may be used to improve the baking and cooking performance of dough made from weak wheat. These findings are highly suitable for wheat milling and baked product manufacturing industries.

A Rare Case of Swyer Syndrome in Two Sisters with Successful Pregnancy Outcome in Both.

Swyer syndrome is a disorder of sex development characterized by gonadal dysgenesis in a phenotypic female with normally developed Mullerian structures but a 46XY karyotype resulting from failure of testicular development in the early embryogenesis. It can have X-linked, Y-linked, or autosomal inheritance. We had a case of two sisters who presented with primary amenorrhea and primary infertility. On investigation, both had hypergonadotropic hypogonadism, 46XY karyotype, and streak gonads. They conceived following in vitro fertilization (IVF) with ovum donation. Prophylactic gonadectomy has been done in one and advised in other due to the increased risk of gonadoblastoma which is as high as 15%-35%. Such patients should be counseled that despite hypoplastic uterus, successful pregnancy can be achieved through IVF and ovum donation.

Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise.

Wheat starch (WS), corn starch (CS), waxy corn starch (WCS), potato starch (PS), sweet potato (SP), rice starch (RS) and kidney bean (KB) were modified using octenyl succinic anhydride (OSA) and evaluated for various properties. Degree of substitution (DS) showed significant increase with increase in amylose (AM) content. OSA modified starches showed higher paste viscosities compared to their native counterparts. OSA groups acted majorly on the surface and caused some superficial pores, but crystalline pattern was not significantly altered for all starches. OSA modified starches were used in preparing low fat mayonnaise by substituting 75% fat. OSA modified starches enhanced the emulsifying properties of mayonnaise. Mayonnaises prepared using OSA modified starches were evaluated for phase separation, brightness (L*), color index (dE), and rheological parameters (G' and G″). Mayonnaises prepared using OSA modified starches showed higher G' and exhibited gel like structure. Fat substituted (FS) mayonnaise was preferred over full fat (FF) mayonnaise by the consumers. No significant effect of fat substitution was observed on particle size and phase separation for all mayonnaise samples.

Effect of native and gelatinized starches from various sources on sponge cake making characteristics of wheat flour.

Effect of addition of native and gelatinized starches from various sources (CS, corn; WCS, waxy corn starch; WS, wheat; PS, potato starch; KB, kidney bean SP, sweet potato; and RS, rice starch) on viscoelasticity and sponge-making properties of wheat flour (WF) was investigated. Sponge cakes prepared using native and gelatinized starches were compared to those prepared with 100% WF. The addition of gelatinized starches from various botanical sources led to increase in batter viscosity (increased storage and loss modulus and decreased tan δ) of batter. Sponge cakes made with addition of native and gelatinized starches from different botanical sources showed higher springiness, specific volume and cohesiveness. Firmness of sponge cakes showed variation among botanical sources and type (native or gelatinized) of starch. Sponge cakes prepared from gelatinized RS showed firmer texture. The crust color became more reddish brown on addition of gelatinized starch from all sources, however, crumb color varied with the source. Overall, it was observed that addition of gelatinized starches resulted in sponge cakes with softer texture and better organoleptic properties as compared to those made from WF.

Structural, morphological, functional and digestibility properties of starches from cereals, tubers and legumes: a comparative study.

A comparison between structural, morphological, functional and digestibility studies of starches from cereals i.e. wheat (WS), corn (CS), low amylose corn (LACS) and rice (RS), tubers i.e. potato (PS) and sweet potato (SP), and legumes i.e. kidney bean (KB) were investigated. The shape of granules varied from oval to elliptical or spherical according to the source. Distribution of iso- amylase debranched materials revealed that long and short side chains fractions of amylopectin ranged from 12.6 to 33.1% and 40.5 to 52.5% respectively. KB starch showed the highest amylose content (49.50%) while RS showed the lowest (8.51%). Starches with greater granule size (PS, SP and KB) showed higher proportion of long side chains of amylopectin (AP) (Fr.II) than short side chains of AP (Fr.III). Peak viscosity (PV), breakdown viscosity (BV) and final viscosity (FV) showed significant positive relationship with Fr. II and negative with apparent amylose content (AAC) and Fr.III. Tuber starches showed greater paste viscosities followed by legume starches. Tuber and legume starches with higher apparent amylose content and Fr. II showed greater crystallinity. Gel hardness and gelatinization temperatures showed inverse relationship with RS starch having higher proportion of smaller granules (0-10 µm). KB with higher amylose content showed maximum rapidly digestible starch (RDS) content while SP showed the highest resistant starch. Above observations would be utilized in modifying properties of native starches and help in improving texture, moisture retention capacity and gel firmness of starch and its products.

Anesthesia in pregnancy with heart disease.

Management of pregnant women with heart disease remains challenging due to the advancement of innovations in cardiac surgery and correction of complex cardiac anomalies, and more recently, with the successful performance of heart transplants, cardiac diseases are not only likely to coexist with pregnancy, but will also increase in frequency over the years to come. In developing countries with a higher prevalence of rheumatic fever, cardiac disease may complicate as many as 5.9% of pregnancies with a high incidence of maternal death. Since many of these deaths occur during or immediately following parturition, heart disease is of special importance to the anesthesiologist. This importance arises from the fact that drugs used for preventing or relieving pain during labor and delivery exert a major influence - for better or for worse - on the prognosis of the mother and newborn. Properly administered anesthesia and analgesia can contribute to the reduction of maternal and neonatal mortality and morbidity.